Lavender Thumbprint Cookies with OLA Marionberry Lavender Seedless Preserves
Chris Mulder, Barn Owl Nursery
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated lavender sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 cup unbleached white flour
- ½ teaspoon salt
- ½ cup finely ground almonds (optional)
- 6 oz. OLA Marionberry Lavender Seedless Preserves (jam)
Cream the butter and sugar together until light and fluffy.
Add egg yolks and vanilla and continue beating until well mixed.
Sift flour and salt together, add gradually. Mix until well blended.
Refrigerate dough for at least one hour.
When you are ready to make cookies, preheat oven to 350 degrees.
Pinch off small pieces and roll in balls, about 1 inch in diameter.
(Optional: Roll the balls in finely ground almonds.)
Place on ungreased cookie sheets, about 2 inches apart.
Using your thumb, make an indentation in the top of each cookie.
Bake 10 minutes. Remove from the oven.
While cookies are hot, make the indentation again, using the end of a wooden spoon.
Fill each hole with the jam, about ¼ teaspoon in each cookie.
Bake 5 minutes more. Remove from the oven and cool on a rack.
Repeat until all cookies are baked.
Store the cookies in a tightly covered container, in a cool place.
These cookies freeze well.
Note: If you roll small dough balls, this recipe will make about 48 cookies
