Thumbprint Cookies

These buttery cookies are the perfect platform for a sweet spoonful of your favorite Tait Farm fruit spread.

1 C. butter (2 sticks)
½ C. sugar
½ tsp. salt
2 large egg yolks
1 tsp. vanilla
2¼ C. unbleached flour
¼ C. any Tait Farm Jam

Oven 350 degrees  /  Bake 8 min.
Yields approx 2 dozen cookies

Beat the butter, sugar and salt until light and fluffy. Add the egg yolks one at a time, beating well and scraping down the bowl between additions. Add the vanilla. With the mixer on low, add the flour. Mix until just combined.  Form the dough into a log and wrap in plastic wrap. Chill for an hour.

Preheat the oven to 350 degrees. Roll the dough into 1½ inch balls and place on a parchment lined baking sheet. Use your finger or the end of a wooden spoon to make a well in the top of the cookie. (a good online tip suggests the back of a round ¼ tsp. measuring spoon for this). Bake the cookies for 8 minutes. Remove from the oven and fill the indentations with a small amount of jam (do not overfill). Bake for another 8-10 minutes until set and pale gold.  Alternately: make the indentation; bake them until completely done and then fill them.