Thumbprint Cookies

INGREDIENTS:

• 1 C. Unsalted Butter (2 sticks, at room temp)

• 2/3 C. Sugar

• 2 Egg Yolks

• 1 tsp. Vanilla Extract

• 2 C. All-Purpose Flour

• 1/2 tsp. Salt

• Apple or Peach Butter

INSTRUCTIONS:

Preheat oven to 350º and line two cookie sheets

with parchment paper. Using a mixer, beat

together butter and sugar on medium-high

speed until light and fluffy, about 2-3 minutes.

Beat in yolks and vanilla extract.

Add flour and salt and mix until incorporated

and the dough comes together in a ball.

Wrap in plastic wrap and refrigerate for 30

minutes.

Form dough into 1-inch balls and arrange on

the prepared cookie sheet.

Use the end of a wooden spoon or index finger

to create an indentation in the center of each

cookie.

Bake cookies for 8 - 10 minutes. Remove cookies

from the oven and if the indentations look

shallow, further define them again and fill each

with a bit of apple or peach butter. (You can use

jelly of your choice also). Bake for an additional

3 - 4 minutes, or until butter or jam melts

slightly and the edges of cookies are lightly

golden.