Raspberry Thumbprints

I'm just a huge fan of thumbprint cookies. Enhanced shortbread. What's not to love? Raspberry, chocolate, apricot... I don't discriminate. I love the dense, crumbly texture, the simple buttery taste, and the puddle of preserves that camps out in the center. I'm sure there are better or more gourmet recipes out there but this one does the trick just fine. They are simple, tasty, and only have five ingredients. As Ina so often likes to say, 'who wouldn't love that?'



CLASSIC RASPBERRY THUMBPRINT COOKIES
adapted from Martha Stewart
makes 14 large cookies

24 tablespoons (3 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
3 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup jam (any type)

(I add a couple pinches of salt, you can also add a couple drops of vanilla or almond extract)


Preheat oven to 350.
In a large bowl, using an electric mixer, beat butter and sugar until smooth.
Add egg, and beat until completely combined.
With mixer on low, add flour, and mix just until incorporated. Make sure butter is evenly distributed through batter otherwise some of the cookies will bake off oddly, some having too much butter and others not enough...
Using a medium-size scoop, scoop out six to eight cookies onto a parchment-lined baking sheet leaving a few inches between for spreading.
Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep.
I chose to chill the cookies for about ten to fifteen minutes because I didn't like the way they spread in the oven being at room temp. Chill if you want that rounded, defined look.
Bake until cookies are light golden brown around edges of base, 18-22 minutes.
In microwave or on stove, heat jam until liquefied; spoon jam into each indentation until full. Transfer to a wire rack, and let cool completely.
If storing, place in an airtight container at room temperature, up to 2 days.