I remember eating these a few times as a little girl. I know there are recipes for these cookies in vintage cookbooks, because whenever I look through my mom's old cookbooks, or in a used bookstore, I always stop on these recipes and want to make them. I finally did it. I don't remember where the recipe I have came from. It might be Martha Stewart. I like that there are minimal ingredients. This is also a fun recipe for kids to help with because they love making the dents in the middle of the cookies and filling them up with hot jam. I use raw organic sugar. As far as I can tell, there isn't a difference in taste, but I swear you can still see the grain of the sugar and taste the crunch in the finished product. But maybe that's just me.
JAM THUMBPRINT COOKIES
3 sticks unsalted butter, room temperature
1 cup sugar
1 large egg
3 1/4 cups unbleached flour
3/4 cup jam (any type) we used strawberry
Preheat oven to 350 degrees. In a large bowl, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
Shape dough into 1-inch balls (about 2 Tablespoons each). Place on baking sheets, at least 3 inches apart.
Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and 1/4 inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18-20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.