Jam Thumbprint Cookies
Ingredients:
2 sticks butter
⅓ cup granulated sugar
⅓ cup brown sugar
1 egg yolk
1 tsp vanilla extract
2 ¼ cup all purpose flour
2 tsp cornstarch
½ tsp salt
½ cup sprinkles (optional)
½ cup raspberry jam (optional)
Instructions:
Preheat the oven at 375 degrees.
Cream the butter sticks and then add both sugars. Beat until combined
Mix in the egg yolk and vanilla extract.
In a separate bowl, combine the flour, cornstarch and salt. Add this dry mix to the butter and sugar mix.
The dough will be crumbly at first, but make sure to scrape down the sides of the bowl and that everything is incorporated.
Roll the dough into 1 inch balls, making sure there are no cracks.
Roll the dough in sprinkles and place the cookies 2 inch apart on a cookie sheet.
Use the back of a spatula to make indentations in the cookie.
Microwave your choice of jam for a few seconds and spoon or pipe them in to fill the indentations.
Bake for 12-15 minutes or until the cookies are golden brown around the edges.
Cool completely before serving.