Cherry Jam Thumbprint Cookies (Print Version)
# Ingredients:
→ Cherry Jam Filling
01 -
1 cup whole fresh cherries (about 150g), finely chopped
02 -
1/4 cup granulated sugar (50g)
03 -
1 teaspoon fresh lemon juice
→ Cookie Dough
04 -
1/2 cup unsalted butter (115g), softened to room temperature
05 -
1/2 cup powdered sugar (60g)
06 -
1 egg yolk
07 -
1/2 teaspoon pure vanilla extract
08 -
3/4 cup plus 2 tablespoons all-purpose flour (140g)
09 -
2 tablespoons cornstarch (15g)
# Instructions:
01 -
Finely chop those fresh cherries, then toss them in a small saucepan with the sugar and lemon juice. Cook over medium heat, stirring occasionally, for about 8-10 minutes until it gets nice and thick. Set aside to cool completely
02 -
Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper
03 -
Beat your softened butter and powdered sugar until it's light and fluffy. Mix in the egg yolk and vanilla until well combined
04 -
Gently stir in the flour and cornstarch just until everything comes together - don't overmix!
05 -
Roll the dough into 12 balls and space them out on your lined baking sheet. Make cute heart shapes in the center of each cookie using two fingerprints joined at the bottom. Fill each heart with your cooled cherry jam
06 -
Bake for 10-12 minutes until the edges are just lightly golden. Let them rest on the baking sheet for a minute, then move to a cooling rack for about 15 minutes until they're completely firm
# Notes:
01 -
Make sure your butter is properly softened for the fluffiest cookies
02 -
Let the jam cool completely before filling the cookies
03 -
The cookies will be very delicate when hot - let them cool completely before handling