IngredientsBUTTER 1 cup SUGAR 1 cup EGG YOLK 1 cup BROWN SUGAR ONE-THIRD CUP FLOUR 2 teaspoons SALT 1/2 teaspoon SUGAR 1/4 cup CORNSTARCH 1 cup JAMAs required
Instructions:
In a large mixing basin, cream the butter with an electric mixer until light and fluffy.
Beat in the brown and white sugars until well blended, scraping down the sides of the bowl with a rubber spatula as needed.
Continue to beat in the egg yolk and vanilla essence.
In a separate mixing basin, thoroughly combine the flour, cornstarch, and salt.
Mix the dry ingredients into the wet ingredients in a slow, steady stream until just incorporated.
Roll the dough into tablespoon-sized balls and smooth them out.
Roll cookie balls in granulated sugar to coat and place on a parchment-lined baking sheet.
Make an indentation in the center of each cookie ball with your thumb.
Freeze the dough for 30 minutes while you prepare the oven to 375°F.
Heat the jam in a microwave-safe bowl for up to 10 seconds, or until it is hot and liquid.
Fill in the center of each thumbprint with a little jam, filing it upwards.
Place the cookies on a baking sheet with at least 2 inches between them and bake for 11 minutes, or until golden brown.
Before serving, allow the cookies to cool completely on the baking pan.
Remarks
To maintain your cookies button-shaped and round, use a scale instead of dry or liquid measuring cups to measure your ingredients. It’s more specific.
