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Mixed Berry Thumbprint Cookies

These cookies bring more fruit flavor and are beautiful. The possibilities are endless!
Course: Endings, Everything Else
Cuisine: American
Keyword: bundt, cake, vanilla, cranberry, fruit puree, cookies, jam, thumbprint
Servings: 0

Ingredients

  • 1 Cup Unsalted Butter
  • 1 Cup Confectioners Sugar
  • 1/2 Cup Light Brown Sugar
  • 1 Tbs. Vanilla
  • 2 Lg. Egg Yolks
  • 1 Lg. Whole Egg
  • 2-3/4 Cups All-Purpose Flour
  • 1/2 Cup Fruit Powder
  • 2 tsp. Kosher Salt
  • 1/3 Cup Jam of your choice

Instructions

  • Preheat oven to 350°
    Whisk together flour fruit powder and salt. Set aside.
    In the bowl of a stand-up mixer, fitted with paddle attachment, cream together butter and sugars. Be sure to scrape down.
    Add in vanilla, and egg yolks.
  • On slow speed gradually add flour mixture. Do not over mix.
    Using a small ice cream scoop or a tablespoon, measure out potions and roll in small balls.
    I like to use the back of a measuring teaspoon to make depressions in each cookie.
    Bake for 5 minutes then rotate and bake for another 5 minutes.
  • When cookies come out of oven, carefully drop 1/2 teaspoon of jam in to each cookie then let cool completely.
    Store covered, at room temperature, for up to 5 days.