Perfect for any occasion, these delicious and buttery thumbprint cookies are filled with tangy red currant jam.
Ingredients: 1 cup unsalted butter, softened. 2/3 cup granulated sugar. 1/2 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1/2 cup red currant jam. Powdered sugar, for dusting.
Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Mix in the vanilla extract. Add the flour and salt, and mix until just combined. Roll the dough into 1-inch balls and place them on an ungreased baking sheet. Make an indentation in the center of each cookie using your thumb or the back of a teaspoon. Fill each indentation with about 1/2 teaspoon of red currant jam. Bake in the preheated oven for 14-16 minutes, or until the edges of the cookies are lightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Transfer the cookies to a wire rack to cool completely. Dust the cooled cookies with powdered sugar before serving.
Miranda Nelson