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Saturday, December 24, 2011

Blueberry Preserves Thumbprint Cookies

Well I hope you all are having a wonderful time spending it with your families! I know I am. I am wishing my parents and Dave's kids and dad could be here as well, but alas they are unable to be this year. So we are getting geared up for our annual Ravioli fest! This year is going to be an interesting one, with a "steak dinner" inside our little ravioli's. I know y'all must think I am nuts, but that is okay, I can't wait to try them. I will post the recipe tomorrow, along with pictures. But today is my desserts. I am getting ready to make some fudge, and before I do that, I wanted to use up some homemade preserves that I made this past summer. We went blueberry picking and I made some blueberry preserves. I added just a hint of cinnamon in the preserves and they are just sweet enough to be perfect! So I decided to whip up some of those cute little thumbprint cookies! Hope you all enjoy.

1 stick butter, softened
1/4 cup brown sugar
1 egg yolk
1/2 tsp vanilla
1 cup flour
1/4 tsp salt
1/2 cup white sugar
your favorite jelly or preserves (I used my homemade blueberry)

Preheat the oven to 350 degrees. Mix thoroughly the butter, brown sugar, egg yolk and the vanilla. Work in the flour and salt until it becomes a dough consistency. Shape dough into 1 inch balls, I used a 1 inch ice cream scooper. In a small bowl, pour the white sugar. Dip the top into the sugar and place 1 inch apart on an ungreased baking sheet. Press thumb deeply into the center of each cookie. Repeat. I was able to get about 24 cookies out of the dough.



Bake for about 8 minutes. Remove from the oven. Fill the centers with your preserves. Return the cookies back into the oven and cook for another 10 minutes or until the cookies are slightly brown.


Immediately remove from baking sheet.