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Jam Filled Thumbprint Cookies! - Dutch Oven Detour (recipes that should have been in the Dutch Oven)

They go by many names – Jam Drops, Thimble Cookies, Bachelor Buttons - but we just call’em Thumbprints!  Peter remembers his Mom making these cookies growing up – the crispy sugar coated exterior, moist and chewy on the inside and a dollop of fresh homemade preserves in the centre.

We’ve been busy the season preparing lots of homemade preserves.  How can you possibly add more carbs to an already sugar laden jam you ask? – well put it on sugar laden cookie of course.   No worries, with the humidity we’ve been having here lately, you don’t even have to move to sweat off the calories.

Although this isn’t a Dutch oven recipe, it’s a great treat to showcase some of our delectable Dutch Oven preserves.

Jam Filled Thumbprint Cookies

Ingredients:

2 Cups flour

½ Cup brown sugar

1 Cup butter

3 egg yolks

¼ tsp salt

1 tsp vanilla

¼ Cup white sugar (for rolling cookies)

Jam for filling centres

Directions:

Preheat oven to 350 degrees.   

In mixer, cream butter and sugar, add egg yolks, vanilla and salt.  Mix well.  Gradually add flour until blended.  

Using a Tbsp size cookie scoop – scoop dough into evenly sized portions and place onto cookie sheet.   

Roll the dough into 1 inch balls.  Roll balls in sugar and using the back of tsp size measuring spoon, make an indentation in the centre of each ball.  Partially bake cookies for 8 minutes.  Remove cookies from oven.   

Using a small spoon, fill the centre of each cookie with your favorite preserves.  Return to the oven for 6-8 minutes, or until lightly browned.  Let cookies cool on a wire rack. 

Eat’em up yum!

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