Jam Shortbread Thumbprint Cookies

• Vegetarian

• Condiments

  • 9 tbsp Jam

• Baking & Spices

  • 1 cup Flour
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 3 tbsp Milk

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1/2 cup butter
• 9 tablespoons jam of your choice
• 1/4 teaspoon salt
• 1 cup flour
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1/4 cup sugar
• 1/2 cup butter, softened
• 1/4 cup coconut sugar (or brown sugar)
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup white whole wheat flour
• 1/4 teaspoon salt
• 9 tablespoons fruit jam of your choice

Directions

• Place butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until creamy. Mix in milk and vanilla.
• In a small bowl, whisk flour and salt. Add to creamed mixture and mix on medium speed until mixture forms a dough (if dough seems too crumbly, add 1 tablespoon additional milk at a time until it comes together) Wrap dough in plastic wrap and chill 30-60 minutes (or up to 2 days)
• Remove chilled dough from fridge and preheat oven to 350F. Line a baking sheet with parchment paper. Roll chilled dough into 1-in balls and place on baking sheet. (you should have 9-10) Using your thumb, make an indention in each ball, flattening them slightly. Place 1 tablespoon jam in each indention.
• Bake cookies at 350F 11-12 minutes or until edges just start to turn golden. Cool cookies 10 minutes on baking sheet, then transfer to a wire cooling rack to cool completely.