These cookies are one of my favorites to make, they always turn out. They are from Gale Gand's book Butter, Sugar, Flour, Eggs. I make them when I am in the mood to bake and nothing is sounding worth the time. These are worth the time, trust me. This time around I used the raspberry jam that I received from the jam exchange, and they were just as good.
Giant's Thumbprint Cookies
from: Gale Gand
8 oz. (2 sticks) unsalted butter, softened
2/3 cup sugar
1/4 vanilla bean, halved lengthwise, soft insides scraped out
1/8 tsp salt
2 cups plus 2 Tbsp all purpose flour
1/4 cup jam of your choice
Heat the oven to 350 degrees. Butter 3 sheep pans or use 1 pan and bake the cookies in 3 batches.
Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated.
Using your hands, roll the dough into golf ball size balls and arrange them 2 inches apart on the cookie sheet flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam.
Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool slightly on the pan, then transfer to a rack to finish cooling. Store in an air tight container.