Thumbprint Kolacky Cookies
These yummy cookies are made with our handmade Christmas, Blackberry, and Raspberry Jam. Thanks to LB Johnson for the photo and recipe!
Thumbprint Kolacky Cookies
- 2 sticks butter, softened
- 1 package (8 ounces) cream cheese
- 1 tablespoon milk
- 1 tablespoon sugar
- 1 1/2 cups all-purpose flour (I use White Lily)
- 1 egg yolk
- 1/2 teaspoon baking powder
- 1 1/2 cups jam (choose a thick, flavorful jam that will hold up well during baking. We recommend Christmas Jam, Blackberry Jam, or Raspberry Jam.)
- In a medium bowl, beat the butter, cream cheese, milk, and sugar by hand until thoroughly blended.
- Add the egg yolk and beat until combined.
- Sift the flour and baking powder into the butter mixture, then stir in by hand. The dough should be stiff and somewhat sticky. It will firm up when refrigerated.
- Cover the dough and refrigerate for at least 2 hours, preferably overnight.
- Roll out the dough on a lightly floured surface to 1/4-inch thickness.
- Using a floured 2-inch cookie cutter, cut out the dough into desired shapes.
- Place the cookies 1 inch apart on ungreased baking sheets. Using the back of a teaspoon or your thumb, make small indentations in the center of each cookie.
- Fill each indentation with 1 teaspoon of jam.
- Bake at 350°F for 10-12 minutes, or until the edges are lightly browned.
- Remove from the baking sheets and let the cookies cool completely on wire racks.
- Dust with powdered sugar.
Freezing Instructions:
- Once cooled, freeze the cookies in a single layer on a tray or cookie sheet.
- Cover the tray with plastic wrap until the cookies are frozen.
- Transfer the frozen cookies to an airtight container, and return them to the freezer for long-term storage.
