Low Iodine Thumbprint Cookies with Jam

Total time1 hr 4 min

Prep time20 min

Cook time14 min

4.8

(7)

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Ingredients

24 servings

For the cookies

1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
⅔ cup powdered sugar
1 tsp vanilla extract
¼ tsp salt
2 cups all-purpose flour

For the filling

½ cup jam (raspberry, strawberry, or apricot)

Instructions

1
Beat the softened butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and salt and mix until combined.
2
Add the flour all at once and mix on low speed until the dough just comes together and no dry streaks remain. Do not overmix. The dough should be soft but not sticky.

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