Classic Thumbprint Cookies

Instructions

In a large mixing bowl, beat the softened butter and sugar together until light, fluffy, and pale in color (about 2–3 minutes).

Add the egg yolks and vanilla extract. Mix until fully combined, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.

Cover the dough and refrigerate for at least 30 minutes.

Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.

Roll the chilled dough into 1-inch balls and place them 2 inches apart on the baking sheet.

Press a small indentation into the center of each ball using your thumb or the back of a spoon.

Fill each indentation with about ½ teaspoon of jam.

Bake for 11–13 minutes or until the edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.