A delightful twist on the classic Swedish vanilla cookies, these thumbprint cookies are filled with jam and dusted with powdered sugar.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream the butter and powdered sugar together until light and fluffy.
Creaming incorporates air, giving the cookies a light texture.
Mix in the vanilla extract until well combined.
Adding vanilla at this stage ensures even flavor distribution.
Gradually add the flour and mix until a soft dough forms.
Avoid overmixing to keep the cookies tender.
Roll the dough into walnut-sized balls and place them on a greased baking sheet.
Evenly sized balls ensure uniform baking.
Make an indentation in the center of each ball using the handle of a wooden spoon.
Dip the handle in flour to prevent sticking.
Fill each indentation with a small amount of jam.
Use a piping bag for precise filling.
Bake in the preheated oven for 15 minutes or until the cookies are pale golden.
Rotate the baking sheet halfway through for even baking.
Let the cookies cool completely on a wire rack.
Cooling prevents the powdered sugar from melting.
Dust the cooled cookies with powdered sugar before serving.
Use a fine sifter for an even dusting.
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