During the holidays this year I was looking for a "new" cookie to try. One that was buttery and good with a cup of coffee or tea. Something fun for the kids to help me with AND most importantly easy to make (because who really has time for all this baking during the holidays anyway). So we love Kolasczki cookies and the kids had asked to learn how to make them, well after a lot of groaning and whining (on my part), I read that these tasted similar. We tried them and to our surprise they are everything we wanted and more! So when searching for said deliciousness, I first found links to the recipe on a Russian baking website (thank you Pinterest). Which is why I named our version the
Russian Thumbprint Cookie. (Also Called Buttery Jam Thumbprints).
Ingredients needed:
- ½ cup confectioners' (powdered) sugar, plus ¼ cup more for dusting
- 2 teaspoons pure vanilla extract
- ¼ tsp table salt
- 2 cups all purpose flour
- ½ cup fruit preserves (I used raspberry & blackberry)
Directions:
Preheat oven to 325°F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with paddle attachment, blend butter and sugar until fluffy and light, 2 minutes. Add vanilla and salt, scraping down bowl as needed. Switch to low and gently mix in flour, just until combined. Don't over mix.
Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with a spoon (or your thumb!) making a slight depression.
Fill cookie centers with a teaspoonful of preserves. Bake 12-15 minutes or until golden brown and puffy, but take care not to overbake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.
When cookies are completely cooled, dust with confectioners' sugar. Cookies can be kept in airtight container at room temp for a few days.
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