Purely Pedestrian: Jam Filled Thumbprint Cookies

Most of us have had those jam topped biscuits, in our childhood, with lot of glee. It was Parle or was it Britannia product? So, when I saw this recipe on the net, those memories of licking the jam off those biscuits came crowding back and I was impatient to try these Jam Filled Thumbprint Cookies. I made these for our friend's son, 'S', who loves all things sweet and is as sweet himself. He is so fond of sweets that after every meal he checks the refrigerator or kitchen cabinet for some sweet to have. And if he doesn't find any, he asks his mother why she couldn't stock up. I hope he likes these Jam Filled Thumbprint Cookies.

I came across this recipe by pure chance and decided to follow it to the 'T' and the outcome was delish! My husband so liked these cookies, I was sure there would be none to send to 'S', so I packed his box and kept it aside. I baked a few cookies with black grape jam and the others with cherry jam. The recipe given below is from this blog.

Ingredients (makes 33 cookies)
Butter - 1 cup
Sugar - 2/3 cup, granules
Egg Yolk - 2
All Purpose Flour - 2 cups
Vanilla essence - 1.5 tsp
Salt - 1/4 tsp
Assorted Jam - as required
Preheat the oven to 190 degree Celsius.

All ingredients should be at room temperature. If the sugar is big granules, powder it a bit so that it mixes well in the dough. Melt the butter and add the sugar and beat till light and fluffy. Add the egg yolks, one at a time and beat till well incorporated. Add the vanilla essence and salt and mix. Then add the flour little by little and continue beating till the dough comes together. Since I have a hand blender once the flour had mixed in, I mixed the dough into a ball by hand.

Make equal sized balls of this dough and press an indent on it. I used a round tablespoon measure to measure equal balls and then shaped them with my hand. Then, I used the back of the quarter teaspoon measure to make the indent. Place these cookies 1 inch apart on a baking tray and bake for 8 to 10 minutes or until the cookie underside is light golden. Take the tray out and if the indent on the cookie appears shallow, press it a lightly again. Put a little jam on each of the cookies in the indents and bake again for 3 to 5 minutes or till the jam melts. Transfer the cookies to a cooling rack and once cool store it in jars.