It’s that wonderful time of year again where we bakers get to bake someone happy. During the Christmas season I make tons of sweets for gift giving, they range from cookies, candy, brownies, cocoa mix to homemade jams, jellies and sauces. One great thing about canning jams or jellies is that all the preparation is done ahead so all they need is a ribbon. What I like about these cookies is I can show case my favorite homemade jam. I made this cherry jam at the end of Summer that I just love and we ate most of it already except one jar, well I can’t very well split the jar up and give it away so I put it in the a middle of the cookies. To make things a tad more festive I thought my green jalapeno jelly would be pretty in the middle. I know some of you are thinking a pepper jelly doesn’t sound very good but it really is, trust me, if you want a green color but don’t want jalapeno jelly then try mint jelly. If you don’t have any homemade jam then just use your favorite store bought kind. The cookie recipe is from Domino sugar and I made them earlier in the year with some homemade lemon curd and they were really delicious. If your are wondering what cookies you should bake this season then check out the other blogs who are participating in the month of December #cookielove bloghop. Please join in the fun by linking up your cookie post anytime in the month of December, but don’t forget to link back to this post.
Cherry & Jalapeno Jam Thumbprints
1 cup room temperature butter
1/2 cup granulated sugar
2 egg yolks
1 tsp. vanilla extract
1/2 tsp. salt
3 cups all-purpose-flour
Step 1: Cream butter, sugar and salt in large bowl.
Step 2: Beat egg yolks and vanilla into creamed mixture until light and fluffy.
Step 3: Gradually stir flour into creamed mixture. Refrigerate until chilled, 1 to 2 hours.
Step 4: Preheat oven to 375°F. Roll chilled dough into 3/4-inch balls. If desired, roll each ball in sugar. Place about 1 inch apart on ungreased cookie sheets. Make indentation for jam or jelly by pressing thumb gently into center of ball.
Step 5: Bake at 375°F for 16 to 18 minutes or until lightly browned. Remove from cookie sheets to cooling rack. Store in airtight container. Before serving, fill indentations with jelly, jam or curd.
Makes 2 1/2 dozen