Our melt-in-your-mouth classic thumbprint cookies are filled with our scrumptious Tennessee Moonshine Jams : blackberry, raspberry, strawberry and peach. These cookies, perfect for all occasions, are buttery, tender-crumbed, sweetened just right and perfect in every way.
Prep time: 45 mins
Cook time: 13 mins
Total time: 58 mins
Serves: 60 cookies
2½ cups all-purpose flour
1 teaspoon baking powder
pinch of salt
16 tablespoons (2 sticks) lightly salted butter, softened
¾ cup sugar
3 egg yolks
½ teaspoon vanilla extract
½ teaspoon almond extract
TN Moonshine Raspberry Jam
TN Moonshine Blackberry Jam
TN Moonshine Peach Jam
TN Moonshine Strawberry Jam
1.Preheat the oven to 350°. Line two baking sheets with parchment paper or butter them and set aside.
2.Whisk the flour, baking powder and salt together. Set aside.
3.Cream the butter and sugar until light and fluffy, about 3 minutes, scraping the bowl down a couple of times. Add the egg yolks, vanilla and almond extracts and blend well. Add the flour, baking powder and salt and mix until smooth.
4.Break off pieces of the dough the size of a large marble and roll into balls. Place the balls on buttered baking sheets and slightly flatten down to form a small puffy disk. Press each cookie with your thumb and fill the hole with jams using a measuring teaspoon. Do not push the hole all the way through to the bottom of the dough. Bake for 12-14 minutes until the bottoms are a pale brown.
5.Let sit on the baking sheet for 5 minutes and then transfer to a cooling rack to cool.
6.Wrap the cookies in an airtight container with wax paper in between the layers. These cookies freeze beautifully.