We love thumbprint cookies with lots of jam filling an extremely generous thumbprint, reminiscent of our beloved British Jam Tarts we grew up with in England. Featuring our quintessentially Vermont flavors of Pumpkin Maple and Apple Maple butters for fillings, these are sure to delight family and friends and yet so simple to make.
Serving Size: Around 48 thumbprint cookies
2.5 cups all-purpose flour
1 cup unsalted butter
2/3 cup granulated sugar
Yolks of 2 large eggs
1/4 teaspoon salt
Blake Hill's Holiday Edition Pumpkin Maple Butter
Preheat oven to 350F and line baking sheet with parchment paper
In a large bowl, mix together butter and sugar, then yolks, 4 Tbsp Blake Hill's Pumpkin Maple Butter, seal salt, and finally flour, until fully combined
Roll spoonful of cookie dough into a ball, flatten a little, make a thumbprint, place on baking sheet
Fill thumbprint 3/4 full with Pumpkin Maple Butter and sprinkle top with sugar to make cookies sparkle
Bake for 12 - 14 minutes until cookies turn golden. Remove from oven, cool on baking sheet for 10 minutes, then transfer to a wire rack
Serve with our Pumpkin Maple Latte ~ and Enjoy!
We love making a big batch of this cookie dough and filling with a selection of favorite jams incl. Black Currant with Mint, and Lisbon Lemon & Champagne ~ they are So Good to Share!