Jam Thumbprint Cookies

Steps

1. In a large bowl, beat the butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes, then beat in the yolks, vanilla and salt.
2. Add the flour on low speed and mix until the dough clumps together and holds when pinched. It will look crumbly at first.
3. Line two 13-by-18-inch baking sheets with parchment paper. Scoop the dough into 1 1/2-tablespoon portions, roll them into smooth balls and set them 2 inches apart, about 15 to a pan.
4. Press your thumb or the round handle of a wooden spoon into the center of each ball to make a deep well. If the edges split, smooth them back together with your fingers.
5. Refrigerate the shaped cookies on their pans for 1 hour so they hold their shape. About 15 minutes before they are ready, heat the oven to 375°F.
6. Stir the jam until smooth and spoon about 3/4 teaspoon into each well, stopping at the rim.
7. Bake the pans one at a time, 12 to 14 minutes each, until the bottoms are golden and the jam bubbles.
8. Leave the cookies on the pan for 10 minutes, since the jam is very hot, then lift them onto a wire rack to finish cooling.

Good to know

• Shape the balls and press in the wells, then freeze them on a tray and pack them into a freezer bag for up to 3 months. Fill and bake from frozen, adding 2 to 3 minutes.
• Keep the baked cookies in one layer, or with parchment between layers, in a tightly closed container on the counter for up to 5 days. They also freeze for up to 3 months.
• Apricot, strawberry and cherry jams all work, and a mix of colors looks festive on a platter.
• For a nutty version, mix 3/4 cup finely chopped toasted pecans into the dough with the flour.