Boysenberry, Apricot, & Chocolate Thumbprint Cookies
Ingredients
- 2 cups of Flour
- 1 cup of Sugar
- 2 sticks of Butter, room temp
- 1 jar of Apricot jam
- 2 tablespoons of Vanilla Extract
- Different Jam flavors
- A pinch of Salt
What's Delivered
- 1/2 lb of Butter
- 1 jar of Apricot jam
- 1 oz of Vanilla Extract
Yield
20-24 cookies
Prep/Cook Time
30 minutes
Calories
111 per cookie
Preparation
Please watch the short video above to see how it’s done.
Preheat oven to 350°F.
1. In a mixing bowl, cream 2 sticks of butter (at room temp) with 1 cup of granulated sugar and 2 tablespoons of vanilla extract for 1 minute. Once creamed, fold in 2 cups of all-purpose flour until you achieve a sandy texture. Then gently ball dough together making sure not to work it too much.
2. Measure out approximately 1 tablespoon of dough per cookie, roll into a ball and place on non-greased cookie sheet, about 8 cookies per sheet. Press firmly, going almost through cookie, but not all the way.
3. Spoon in your jam of choice. We used apricot, boysenberry, and chocolate, but you can use whatever flavor you like.
4. Bake for 15-18 minutes depending on your oven. Once removed, transfer to cooling rack for 5-10 minutes.
Enjoy.
