Jam thumbprint cookies

Today I made jam thumbprint cookies.  I don't know why, but I think they're festive.  Maybe it's the shiny jewel colored centers?  But anyway, these were the finishing touches for my box of cookies for my doormen.  I have to say, in all honesty, that I had wanted to make a whole bunch of other treats to put in this box (peppermint truffle cups, cappuccino brownies, regular chocolate chip cookies, candied walnuts), I simply ran out of time.  I'm hoping I have a little free time in the morning to cut the fruit jellies, toss them in the sugar, and sneak them into the box before I deliver it on my way to work.

But first, the jam thumbprint cookies.  This recipe is from Epicurious.  Their idea and presentation is, I think, super cute, but I think it's a bit time intensive.  So, I skip the whole "Trios" part - they have you making 3 small thumbprint cookies, each with a different flavor of jam (strawberry, raspberry, apricot) and intentionally doing what every baker hates - placing the cookies close enough so that when then spread during baking, they attach themselves to each other!  Instead, I just make individual, slightly larger, jam thumbprint cookies.  The raspberry and apricot are my favorites, so that is what I stuck with today, but i've made them with tons of different flavors in the past - peach, apricot, cherry, raspberry, strawberry...the list can go on and on!

Jam Thumbprint Cookies (my adaptation of Trios)

2.5 cups flour
1 tsp salt
2 sticks (1/2 pound) butter, softened
1 egg
1 cup sugar
1 tsp pure vanilla

jam or preserves of your choice

Directions:
Whisk together flour and salt, set aside.
Beat butter and sugar together until pale and fluffy.  Add egg and vanilla. 
Then, mix in flour mixture in 3 batches, until a dough forms.
Divide into two pieces.  Wrap each in plastic wrap.  Chill in fridge until firm, about 1 hour.

Preheat the oven to 350F.  Line 2 baking trays with parchment paper.

Take out dough and roll into balls, spacing them about 2 inches apart.  Once all of the dough balls are on the baking tray, take the end of a wooden spoon and press it into the center of the cookie, making a cavity.  Place a small amount of jam/preserves in the center (don't overfill them).  Bake until cooked through and edges are golden brown (the original recipe says 15-20 minutes, mine were done in about 8-10).  Cool for about 5 minutes on baking tray then move to a cooling rack.