To balance out all the chocolate and ginger in our Christmas Cookie Baskets my mom and I searched for a good cookie with some fruit filling or jam. We stumbled across these thumbprint cookies that are so good. The cookie tastes more like a shortbread that will pair well with any jam. Also, we found the best way to fill them was to use a melon baller. Use the back of the baller to push the indent back in (cookies rise/spread while baking) and use the baller to scoop the jam and set it neatly in the cookie.
Jeweled Thumbprint Cookies
Recipe yields: about 6 dozen, Serving Size: 2 cookies
Nutritional Information (will vary with different jams): 78 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 39 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.
Ingredients:
3/4 cup butter, softened
3/4 cup confectioners' sugar
1 egg yolk
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1/2 cup fruit preserves (I usually do apricot & raspberry)
Directions:
1. In a bowl, cream butter and sugar. Beat in egg yolk and extract. Gradually add flour. Cover and refrigerate for 2 hours or until easy to handle.
2. Roll into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
3. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Fill with preserves.
Source: Taste of Home
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