Jam Thumbprint Cookies
Makes 3 dozen cookies
INGREDIENTS
1 1⁄2 cups softened butter
1 cup sugar
1 1⁄2 teaspoons salt
1 teaspoon vanilla
3 egg yolks
2 2⁄3 cups flour
Jar of jam
Jam Thumbprint Cookies
Makes 3 dozen cookies
INGREDIENTS
1 1⁄2 cups softened butter
1 cup sugar
1 1⁄2 teaspoons salt
1 teaspoon vanilla
3 egg yolks
2 2⁄3 cups flour
Jar of jam
PREPARATION METHOD
PREPARATION
- Preheat the Wolf M Series Oven on the Convection Mode at 325°F.
- In a stand mixer, fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until pale and fluffy, scraping the sides of the bowl as needed.
- Add egg yolks and mix until incorporated.
- Scrape the bowl and add all the flour at once. Mix on low speed until just incorporated. Do not overmix.
- Scoop 12 walnut-sized balls of dough and place onto the solid pan lined with parchment.
- With wet hands, press a thumb into each dough ball, making a small depression.
- Spoon a small amount of jam into each thumb depression until full. Bake the cookies for 8-12 minutes. Repeat with remaining portions of dough.
PREPARATION METHOD
PREPARATION
- Preheat the Wolf M Series Oven on the Convection Mode at 325°F.
- In a stand mixer, fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until pale and fluffy, scraping the sides of the bowl as needed.
- Add egg yolks and mix until incorporated.
- Scrape the bowl and add all the flour at once. Mix on low speed until just incorporated. Do not overmix.
- Scoop 12 walnut-sized balls of dough and place onto the solid pan lined with parchment.
- With wet hands, press a thumb into each dough ball, making a small depression.
- Spoon a small amount of jam into each thumb depression until full. Bake the cookies for 8-12 minutes. Repeat with remaining portions of dough.
Jam Thumbprint Cookies
Makes 3 dozen cookies
INGREDIENTS
1 1⁄2 cups softened butter
1 cup sugar
1 1⁄2 teaspoons salt
1 teaspoon vanilla
3 egg yolks
2 2⁄3 cups flour
Jar of jam
PREPARATION METHOD
PREPARATION
- Preheat the Wolf M Series Oven on the Convection Mode at 325°F.
- In a stand mixer, fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until pale and fluffy, scraping the sides of the bowl as needed.
- Add egg yolks and mix until incorporated.
- Scrape the bowl and add all the flour at once. Mix on low speed until just incorporated. Do not overmix.
- Scoop 12 walnut-sized balls of dough and place onto the solid pan lined with parchment.
- With wet hands, press a thumb into each dough ball, making a small depression.
- Spoon a small amount of jam into each thumb depression until full. Bake the cookies for 8-12 minutes. Repeat with remaining portions of dough.
