The thing about the thumbprint cookies Roomie and I make is that they always have character. You know, there are some prettier than others, some boring, some downright deformed. And I always separate the pretty from the ugly, but in the end I always forget which group is which.
Tired of chocolate (yes, weird) and with a lot of jam in our fridge, I adapted our thumbprint cookies and spooned in jam instead. Done right, these are buttery and caramel-y and wonderful.
Just preheat the oven to 350 degrees, take the dough recipe from here, roll out little tablespoon balls, and bake them 1-inch apart for 8 minutes.
Remove them from the oven, make deep indentations with your thumb and fill them with jam.
Move the rack higher in the oven (be careful!) and bake the cookies for another 7 to 9 minutes, or until the bottoms brown.
Let cool before enjoying - poor Stephen got burned eating these too quickly.