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
2 large eggs
1/4 teaspoon salt
Blake Hill's Special Edition Pumpkin Maple Butter
Preheat oven to 350F and line baking sheet with parchment paper
In a large bowl, mix together softened butter and sugar until fully combined. Then mix in yolks of the two eggs, four tablespoons of Blake Hill's Special Edition Pumpkin Maple Butter, salt, and finally the flour, mixing until fully combined
Take a spoonful of cookie dough, roll into a round ball, then flatten a little, create a generous hollow with your thumbprint, and place on baking sheet
Fill thumbprint 3/4 full with Pumpkin Maple Butter and then sprinkle top of cookie with a little sugar to make them 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 to complete cooling, although also delicious served slightly warm - Enjoy!