Baking with Blobby

It seems lately I'm just eating my feeling or something. Honestly, have you ever seen so many Baking or Cooking posts? 

Cooking I get. We need dinner. And leftovers for dinner or lunch. I'm not convinced I need cookies. Don't get me wrong, I can (and have) talk myself into it. 

Clearly. 

Actually, I wanted to make these Jam Thumbprint cookies during the holidays and just couldn't get it together. I had time, just not focus or commitment. Still, I found a free hour or so to make them and knocked them out. 

Ingredients 

1 cup unsalted butter softened (227g) 

¾ cup granulated sugar (150g) 

2 large egg yolks 

1 teaspoon vanilla extract 

½ teaspoon salt 

3 cups all-purpose flour (360g) 

1 tablespoon milk or water only if needed 

⅓ cup fruit jam (strawberry, raspberry, or apricot jam) 

Instructions 

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until creamy, about 1 minute. 

Add the egg yolks, vanilla, and salt*, and beat until well combined. 

* I forgot the salt. Do not forget the salt. 

While mixing on low, gradually add in the flour and beat just until combined. Stop and scrape down the bowl as needed during mixing. 

Test the dough by balling up about a tablespoon of the dough, then press your thumb into the center. If the dough forms large cracks**, mix 1 tablespoon of milk or water into the dough. 

**I had wayyyyyy too many cracks, so I added the milk and that pretty much solved the problem. 

Scoop a 1 tablespoon-sized portion of the dough and roll it into a smooth ball between your palms (If desired, toss in granulated sugar to coat the outside.) Place the dough ball on a parchment- or wax paper-lined sheet or plate, and immediately press your thumb or the back of a teaspoon into the center of the ball to create a cavity. (Gently wiggle as you press to help prevent any cracks. If any do form, press them back together.) Continue rolling and shaping the remaining dough balls. Freeze for 30 minutes or refrigerate for 1 hour. (They can stay in the fridge for up to 2 days before baking, or frozen for up to 3 months.) 

I did these on plates because it was too much work to try to fit full cookie sheets into the refrig or freezer

Preheat the oven to 375°F. Line two large baking sheets with parchment paper. 

Working with one sheet at a time, place the frozen dough on the cookie sheet 2 inches apart. Fill with about ½ teaspoon of jam. (Thumbprints should be very full but not overflowing.) 

Bake one sheet at a time for 12 to 14 minutes or until the edges are just starting to turn brown. Let cool completely on the baking sheet. Store in an airtight container for up to 1 week.

First off - this is supposed to make 30 cookies. I made 37. So the cookies should have been bigger that what I formed, which makes sense for 1/2 teaspoon of jam. 1/2 was way too much for my thumbprints. 

I made a sheet of apricot and raspberry (avec seeds). 

They are good. I think the salt would have made them stand out a bit more. I also may have let them bake for an additional minute or two. That is just my preference.  710 really likes them, so that's good. 

I have to bring a dessert to a banquet in a few weeks - I'm thinking of of making a sheet of these. Easy to make. Easy to transport.