Thumb Print Cookies

A holiday favourite that can use all of your best jams.

Serves: 4 dozen cookies

Prep Time: 10 min, plus chilling time

Cooking Time: 15-20 min

Total:  30 min, plus chilling time

Ingredients

1 cup butter
1/2 cup brown sugar, packed
2 egg yolks
2 cups flour
assorted jams - strawberry, raspberry, apricot, blueberry, red currant

Directions

1. In a large bowl, cream butter.  Add sugar gradually, then egg yolks.  Beat well.
2. Blend in flour and then transfer dough to a smaller bowl.  Cover with plastic and chill for 2 hours.
3. Portion dough into small pieces, about a half table spoon in size, and roll into balls.  Place on a parchment paper lined baking sheet and press a thimble or your thumb into the centre of each cookie.
4. Spoon about a 1/4 teaspoon of jam into the centre of each cookie.
5. Bake for 15-20 minutes at 320F, or until lightly browned.
6. Cool completely and serve.  Store in an air-tight container.

Lightly adapted from two-tarts.com