Okay, I know, another thumbprint cookie recipe... But trust me, you need to try this one. Not only are thumbprint cookies timeless, they're also delicious as well. While you could use any jelly or jam of your choosing we prefer using something more unique. This recipe calls for our Strawberry White Zinfandel Wine Jam, but honestly, if it were up to me, my entire batch would just be a melange of our different wine jellies (don't worry, all the alcohol is cooked out). My special tip is that I actually, use 1 whole teaspoon of vanilla extract, rather than just 3/4 tsp.

Enjoy & Happy Cooking,

Victoria

Ingredients

Instructions: Mix butter in a bowl until creamy. Then, add sugars and mix until ingredients are well combined. Next add the egg yolk and vanilla extract and mix well.

In separate bowl, whisk together flour, cornstarch and salt. With the mixer on low speed, slowly add flour mixture until completely combined. 

Carefully roll cookie dough into 1 tablespoon sized balls, ensuring that it is round and free of cracks/seams. Take the cookie balls and roll in granulated sugar, and place on small cookie sheet. Use thumb or the back of a teaspoon to gently press an indent into the center of each cookie. Chill the dough in the freezer for 30 minutes, then, spoon your choice of jelly/jam into the indent of each cookie. We recommend heating the jam in a microwave safe bowl for 5-10 seconds to make it easier to stir.

Finally cook in the oven at 375° F , ensuring at least 2 inches of space between each cookie. Enjoy!

Find the Product: Strawberry White Zinfandel Wine Jam