Marmalade Thumbprint Cookies

• Vegetarian

• Refrigerated

  • 2 Egg yolks, large

• Condiments

  • 1/2 cup Marmalade

• Baking & Spices

  • 2 cups All-purpose flour
  • 2/3 cup Confectioners' sugar
  • 2/3 cup Granulated sugar
  • 1 Vanilla bean, seeds from

• Dairy

  • 1/2 lb Butter, unsalted
  • 1 Milk or cream to, thin

Found on theviewfromgreatisland.com

Directions

• Cream the butter and the sugar together until fluffy.
• Beat in the egg yolks, one at a time, and the vanilla beans seeds. Scrape down the sides of the bowl to get everything well incorporated.
• Blend in the flour, slowly, and mix until the dough comes together.
• Wrap the dough well and refrigerate for 30 minutes.
• Preheat the oven to 375F
• Use a small scoop to portion out tablespoon sized balls of dough and roll into balls. Place on an ungreased baking sheet.
• Press an indent in the center of each ball of dough with the back of a 1/4 inch teaspoon. Fill the indents with 1/2 tsp of marmalade. Its ok to mound the marmalade a bit.
• Bake for about 8 minutes until the cookies are set, but not browned.
• Let them cool for 5 minutes in the pan, and then remove to a rack to cool completely.
• Whisk the sugar with enough milk or cream to make a glaze and drizzle over the cooled cookies.