Strawberry Jam Thumbprints
- 3 cups all-purpose flour
- 1 cup sugar
- ½ tsp. salt
- 1½ cups (3 sticks) cold butter
- 2 egg yolks, slightly beaten
- 1 cup strained strawberry jam
In a large bowl, mix the flour, sugar, and salt. Cut the butter into the flour mixture using a pastry blender until it resembles coarse crumbs. Add the beaten egg yolks and mix until a dough comes together. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.
Let the dough soften a but if you refrigerated it for more than 2 hours, then scoop out tablespoon-sized balls of dough and roll into balls. Flatten a bit between your hands (this just helps the dough not crack when you make the thumbprint) and place on parchment-lined baking sheets. Then, use your thumb or the back of a round ½ teaspoon measurer to make a thumbprint in the dough for the jam. Spoon a teaspoon of jam into each cookie. Continue with all the cookie dough and then refrigerate the cookies again for about 30 minutes.
Preheat the oven to 350 degrees F. Bake the cookies until they are slightly browned on the edges and look done, about 12 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.