I love cookies that have jam in them, particularly a sugar cookie base like this. You can use whatever jam you have lying around, I used a combination of cassis, apricot-pineapple, and my own apple butter in this batch. It’s nice to have a variety and it doesn’t take any more work, so why not?
Jam Thumbprint Cookies
1 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick butter
1/3 cup plus 1 tablespoon sugar
1 teaspoon vanilla extract
Combine the dry ingredients in a bowl. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat together. Add in the dry ingredients and combine. Put into some plastic wrap and refrigerate for at least an hour. This dough can also be frozen and thawed at this stage. I sometimes like to add in some orange or lemon zest to give it some fragrance.
Roll the dough into 1 inch balls and flatten into discs. Make a thumb imprint in the center and fill with some jam, being careful not to overfill. Bake at 350 degrees for 10 minutes or until they start to get a little browned on the edges. Cool on a cooling rack.