Thumbprint Cookies

There are many recipes for thumbprint cookies out there.  In cookbooks, magazines, on the internet.  Though I have yet to come across one that matches this recipe.

Very loved, much used cookbook.

It looks short and unassuming, coming from a 1970s church cookbook, with few ingredients.  The result, however, is a cookie that vanishes quickly.  You'll swear your relatives are also somehow related to cookie monster.

This recipe is something I also hold near and dear because it is one handed down through generations.  My Great Grandmother used it, then my Grandmother, my Mom (Mom still uses it), and now I use it.  Handed down through generations of Swedes, I thought I would share it with my readers, so they/you can enjoy it too!

Save the Egg whites!
You can make an omelet,
or meringues!

As written by Ellen Almst [with my kitchen notes]

•  1 c. butter

•  1/2 c. sugar

•  2 egg yolks

•  1/8 tsp. salt

•  2 c. flour [you may want to sift]

•  1 tsp. vanilla

•  1 tsp. almond extract

[• jam/jelly of your choice (I usually use currant, raspberry, or apricot.  I find that something with a bit of sweet-tart works best and compliments the sweetness of the cookie dough.)]

Found this great locally produced
butter (local to Mom & Dad).
Hormone and Antibiotic Free!

Cream butter; add sugar and remaining ingredients in order given.  

[I use butter pretty much straight out of the fridge.  Coldness of the dough is important in this recipe.  When you beat in the sugar, the sugar will create air pockets in the butter.  These later fill with steam during baking and will make a nice, light, melt-in-your-mouth texture.]

Make small round balls and make [an] indentation with thumb.  [Once again, dough temperature is key.  Don't handle the dough any longer than you have to.  If you're one of those people who often have cold hands (I do sometimes), you're in luck.  If you have warm hands, you may find it helpful to wash them in cold water before you form the dough - when it gets too warm it gets sticky and difficult to handle.

If you have to walk away from the dough for any extended period of time; i.e. an emergency last minute Christmas present you forgot to buy, put the dough in the fridge.] Fill indent with jam.  Bake in moderate oven (350º F) about 10 minutes.  Watch closely.  [It's important to watch them.  No, they don't jump, or do tricks, but they will brown too much if you're not careful.  With my Mom's oven, for example, the cookie sheet must be turned 180º at the 5 minute mark because the back of the oven is warmer than the front.  With my oven at home, I can place the cookies in and leave them be for the whole 10 minutes.]

These cookies are seriously delicious.  You may want to make a double batch for your cookie monsters.

Mmmm.....Cookies.