Shelly's Recipe

TRIO THUMBPRINT COOKIES

Category: Cookies

2 1/2 cups flour
1 tsp salt
1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 tsp vanilla extract
2 tbsp seedless raspberry jam, apricot preserves and strawberry preserves

Whisk together flour and salt. Beat butter and sugar with a mixer until very pale and fluffy (about 4 minutes). Beat in egg and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch disk. Chill wrapped in plastic wrap until firm (about 1 hour).

Preheat oven to 350F degrees with rack in middle. Line 2 large baking sheets with parchment paper. Roll 3 separate level teaspoons of dough each into a ball, then flatten each ball slightly (to 1 inch wide and 1/2 inch thick). Arrange them in a triangle on baking sheet with edges touching in center, then make a deep indentation in center of each round with wooden spoon handle. Make more cookies, arranging them 1 inch apart on baking sheets. Fill indentations in each cookie with about 1/8 teaspoon jam (each cookie should have 3 different fillings).

Bake until cookies are baked through and golden brown on edges, about 15 to 20 minutes. Cool on baking sheets for 5 minutes before transferring to racks to cool completely.