Thumbprint Cookies

Ingredients 

• ▢ 1 cup unsalted butter softened to room temperature
  
  
• ▢ 1/2 cup sugar
  
  
• ▢ 2 cups all-purpose flour
  
  
• ▢ 3 tablespoons cornstarch
  
  
• ▢ 1 teaspoon vanilla extract
  
  
• ▢ raspberry jam or other flavors such as apricot, strawberry and cherry jam
  
  
  
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Instructions 

• In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter, sugar, vanilla, and beat on medium-high speed until creamed, fluffy and well combined, about 2-3 minutes.
  
  
• Stop, scrape down the sides of the bowl and add flour and cornstarch. Beat on low speed until just combined, about 1 minute. (If you use a hand mixer, now you can mix with a wooden spoon.) The dough will now look dry and crumbly. Just scape down the sides and use your hands to combine the dough together.
  
  
• Scoop out 1 tablespoon amount of dough, roll very well and shape it into a 1 ¼ inch ball. Make sure the ball is smooth with no cracks.
  
  
• Press the tip of your thumb about a 1/2 inch into the middle of the ball to make an imprint. (You can also use the back of a ¼ teaspoon to make a dent). Repeat until you use up all of the dough.
  
  
• Place the indented balls on a baking sheet lined with parchment paper. Leaving an inch apart from each other.
  
  
• Transfer the balls into the fridge and chill for 30 minutes.
  
  
• Heat the oven to 350°F about 10 minutes before the cookie dough balls are done chilling.
  
  
• Take the jam out of the bottle, and stir it well. If it’s too thick, you can place it in a microwave safe bowl, and microwave for 10 seconds before using them.
  
  
• Remove the chilled cookie dough balls from the fridge, and spoon jam into each indented ball. Fill the indent almost full, but not over-flowing.
  
  
• Bake 10-12 minutes, removing from the oven before they brown.
  
  
• Remove the cookies to cooling racks using a rigid spatula and allow to cool. Fill the cookies with your favorite jam. Serve and enjoy!