Farmers Market Thumbprint Cookies


Farmers Market Thumbprint Cookies

Yield: about 60 bite-size cookies



  • 1 ¼ cups [2 ½ sticks] unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ teaspoon kosher salt
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 3 cups unbleached all purpose flour
  • ½ cup jam, Fancy Nancy Jams, strained, if necessary to remove seeds or large pieces of fruit.


Preheat the oven to 350°F with one rack in the upper third and one rack in the lower third. Line two or four baking sheets with parchment paper or silicone baking mats.

In the bowl of a standing mixer fitted with the paddle attachment (or with a handheld mixer), beat together the butter, sugar, and salt on medium speed until light and creamy, about 5 minutes. Mix in the egg yolks, one at a time, beating well and stopping and scraping down the bowl after each addition. Mix in the vanilla. On low speed, add the flour, about 1 cup at a time, and mix just until combined.

Use a melon baller, small ice cream scoop, or a measuring spoon to scoop out a rounded a teaspoon of the dough, and the roll it between floured palms into a ball. Arrange the alls about 1 inch apart on the prepared baking sheets. (If you are using four baking sheets, you can form the second batch while the first batch bakes. If you are using two sheets, wait for the pans to cool after baking the first batch before forming the second batch.)

Using a wine cork (my personal favorite), the rounded handle tip of a wooden spoon, or your thumb, make an indentation in the center of each ball of dough. Put the jam into a bowl and stir to loosen it. (You may wish to warm it to loosen it further.) Using a ¼-teaspoon measure, fill the indentation generously with the jam. (The jam will shrink a bit as it bakes and cools.)

Bake the cookies two sheets at a time until the cookie edges just begin to color, about 12 minutes, switching the ;pans between the racks and rotating them font to back about halfway through baking. Let the cookies cool on the pans on wire racks for 5 minutes, then, using a spatula, transfer them to the racks to cool completely.

Pack the cooled cookies between layers of waxed paper in an airtight container and store at room temperature for up to 1 week or in the freezer for up to 1 month.