Grandma Russo’s Holiday Thumbprint Cookies
Ingredients
- 1 Cup Butter
- 2/3 Cup White Sugar
- 1/2 Teaspoon Vanilla
- 2 Cups Flour
- Seedless Raspberry or Strawberry Jam for Centers
Instructions
- Preheat oven to 350 degrees
- Combine room temperature butter, sugar, and vanilla with a mixer
- Slowly fold in flour until all combined
- Refrigerate dough for 1 hour
- Scoop about 1 tablespoon of dough and roll it into a ball. Place each ball on the prepared baking sheet, spacing them about 2 inches apart
- Use your thumb or the back of a small spoon to gently press a shallow well into the center of each cookie
- Spoon about 1/2 teaspoon of jam into each indentation. Don’t overfill to prevent spilling
- Bake for 13 minutes, or until the edges of the cookies are lightly golden – they will look very light, almost cream colored
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely
- Enjoy with family and friends
Attribution: This is Grandma Russo’s recipe. Florence Russo was my best friends grandma who lived in the Bronx and would always make these delicious cookies for me and my best friend, Karen growing up.
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