Simple Homemade 6-Ingredient Jam Thumbprint Cookies

Gather the ingredients. Heat the oven to 400 F. The Spruce / Abby Mercer In a large mixing bowl with electric mixer, cream butter and sugar together until light and fluffy. The Spruce / Abby Mercer Add egg yolks and vanilla to the creamed mixture; blend well. The Spruce / Abby Mercer Stir in the flour until well blended. If the dough is too soft to handle, work in little more flour. The Spruce / Abby Mercer Roll dough into small balls. Place on an ungreased cookie sheet. The Spruce / Abby Mercer Press a thumb or finger in the center of each ball of dough to make an indentation. The Spruce / Abby Mercer Fill the thumbprint with your raspberry or strawberry jam or your favorite jam or preserves. The Spruce / Abby Mercer Bake a small first batch, and if the cookies in the first batch spread too much, work a little more flour into the dough. Bake for 8 to 10 minutes, until light brown around edges. The Spruce / Abby Mercer