High Altitude Thumbprint Cookies with Jam -

High Altitude Thumbprint Cookies with Jam

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

A classic thumbprint cookie for high altitude with soft, buttery dough with a sparkle of sugar and a jewel-like center of sweet jam.

Prep Time20

Cook Time14

Course: Dessert

Keyword: cookies, high altitude, thumbprint

Yield: cookies

Calories: 111kcal

Author: Rebekah S.

Equipment

large mixing bowl
Measuring Cups
Teaspoon or your thumb
Baking sheet
cookie scoop optional
Parchment paper optional

Ingredients

1 cup Butter softened
½ cup White Sugar
1 Large Egg and 1 Egg Yolk
1 teaspoon Vanilla Extract
2 ¼ cup All Purpose Flour
1 tablespoon Corn Starch
½ teaspoon Kosher Salt
½ cup Jam

Instructions

PREHEAT OVEN & PREPARE PAN – preheat oven to 350°. Prepare a large baking sheet with parchment paper
CREAM BUTTER & SUGAR – mix the butter and sugar on medium-high for about 3 minutes until the mixture is smooth and no longer grainy
ADD EGGS & VANILLA – mix in 1 large egg and 1 egg yolk and vanilla into the mixture until combined
COMBINE FLOUR, CORN STARCH, & SALT – mix the flour, corn starch, and salt together. Slowly add the dry ingredients into the wet ingredients as you mix on low
CREATE 1 INCH BALLS – divide the dough into 1 inch balls and place on a baking sheet
CREATE INDENT – create a shallow indent into the dough with your thumb or a shallow teaspoon
ADD JAM – add 1/2 – 1 teaspoon of jam into the indent
BAKE – bake at 350° for 11-14 minutes
COOL & ENJOY – allow the cookies to cool on the pan before removing or else they will fall apart. Then enjoy!

Notes

STORAGE - Store cookies in an airtight container for 3-5 days.

FREEZING -Baked cookies freeze well for up to 2 months in an airtight container. Unbaked cookies can be frozen in the shaped dough balls in an airtight container. Thaw the frozen cookie dough, add the jam, and then bake.

Nutrition