Thumbprint Cookies

Thinking about a sweet February treat? Try these yummy, easy-to-customize cookies! The dough for this recipe is your basic sugar cookie dough. Make a double batch and freeze for some simple cookies later or experiment to create your very own dessert. 

1 c butter (at room temperature)
3/4 c sugar
1/2 tsp. salt
2 egg yolks
1 tsp. vanilla
2 1/4 c flour
raspberry jam*

*You could also use a different jam or jelly (strawberry?) or chocolate chunks OR Reese's cups OR a nut half OR carmels OR... (you get the idea :) ).

Heat oven to 350 F.

Beat the butter, sugar, and salt until light and fluffy. Add the egg yolks one at a time. Next, add vanilla. Finally, add the flour in parts until it is just combined.

(You can chose to chill the dough in a refrigerator for an hr to 3 weeks, freeze for up to 3 months or you can continue making your cookies.)

Form the dough into balls using about a tbs. for each cookie. Place the cookie dough balls on a foil-lined baking sheet.

Use a 1/4 tsp. to make an imprint into each cookie (or you can use your finger to create the jelly well). Next, put about 1/2 tsp. of jam or jelly into the well you formed.

Bake 13-15 min or until pale golden.