Anna Olson Teaches You How To Make Thumbprint Cookies

Instructions

1. Preheat the oven to 375°F (190°C) and line two baking trays with parchment paper.
2. Beat the butter and sugar by hand until smooth and a bit fluffy. Beat in the egg and vanilla and then stir in the flour and salt.
3. Scoop teaspoonfuls of dough into your hands and roll into balls between your palms, then place on the baking trays, leaving 1½ inches (3.5 cm) between them. Use your thumb (or even better, the knuckle of your index finger) to press a fairly deep imprint into the center of each cookie. (Dip your thumb or knuckle in water to keep it from sticking.) Drop small spoonfuls of jam in the indentation of each cookie and bake for 12 to 14 minutes, until they just begin to show a little browning at the edges. Cool the cookies on the trays on cooling racks.
4. Melt the white chocolate in a small bowl placed over a small saucepan filled with 1 inch (2.5 cm) of barely simmering water, stirring gently until melted. Pour the chocolate into a parchment cone or use a fork to drizzle the white chocolate over the cooled cookies.
5. Let the cookies sit for an hour or two to set the chocolate. The cookies will keep in an airtight container at room temperature for up to 5 days or can be frozen (without the white chocolate drizzle) for up to three months.