1 C (2 sticks) unsalted butter, softened
2/3 C granulated sugar
2 large egg yolks
1 tsp vanilla extract
2 1/4 C all-purpose flour
1/4 tsp salt
1/2–3/4 C The Olive Bin Blackberry Preserves
Powdered sugar (for dusting)
½ tsp lemon juice (optional)
Blackberry Preserves Thumbprint Cookies
Ingredients
Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Cream butter and sugar until fluffy, about 2-3 minutes. Add egg yolks and vanilla extract and mix until smooth and fully combined. Add dry ingredients, flour and salt, just until dough forms. Don’t overmix and chill for 20-30 minutes.
- Shape cookies by rolling dough into 1-inch balls and place on a baking sheet about 2 inches apart. Make the “thumbprint” by pressing back of thumb or spoon gently into center of each cookie. Fill each indentation with about ½ tsp of blackberry preserves.
- Bake for 12-15 minutes, until edges are lightly golden. Let cool on wire rack and dust with powdered sugar.
Refill centers after baking: If the indent puffs up, gently press again and add a bit more preserves.
Flavor boost: Add a tiny squeeze of lemon juice to the preserves before filling.
