Buttery Jam Thumbprint Cookies

Steps

Kid helper. A child can do steps 1, 2, 3, 4, 5 and 6: no knife, no heat. Steps marked “Grown-up” use heat. Cooking with kids

1. In a large bowl,

   beat the butter and sugar (how to cream butter and sugar)

   Cream butter and sugar Beat soft butter with sugar until pale and fluffy, trapping air that helps cakes and cookies rise. 1. Let the butter soften to about 65°F: it dents when pressed but isn't greasy.2. Beat the butter alone for 30 seconds.3. Add the sugar and beat on medium speed.4. Scrape the bowl once or twice.5. Keep going for 2 to 4 minutes. Done when: The mixture is lighter in color, fluffy and has grown a little in the bowl. Safety: Don't taste raw cookie dough or batter; raw eggs and raw flour can carry germs.How to cream butter and sugar: mistakes to avoid

   on medium speed until light and fluffy.
   ⏱ Cream butter: 3 minKid step
2. Beat (how to beat)

   Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoid

   in the egg yolks, vanilla, almond extract (if using) and salt.
   Kid step
3. Add the flour and mix on low speed until a soft dough comes together.
   Kid step
4. Line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   two sheet pans with parchment. Roll the dough into 1-tablespoon balls and set them 1 1/2 inches apart.
   Kid step
5. Press your thumb (or the back of a 1/2-teaspoon measure) into the center of each ball to make a deep well. Smooth any cracks at the edges with your fingers.
   Kid step
6. Refrigerate the shaped cookies on their pans while the oven heats.
   ⏱ Chill: 20 minKid step
7. Heat the oven to 350°F (175°C).
   350°FGrown-up: heat
8. Bake one pan until the cookies just begin to set.
   350°F⏱ First bake: 8 minGrown-up: heat
9. Take the pan out and gently press the wells again with the measuring spoon if they puffed up.
   Grown-up: heat
10. Stir the jam until smooth, then spoon about 1/2 teaspoon into each well.
    Grown-up: heat
11. Return the pan to the oven and bake until the bottoms are light golden and the jam is bubbling.
    350°F⏱ Finish baking: 7 minGrown-up: heat
12. Cool on the pan 5 minutes, then move the cookies to a rack. Repeat with the second pan.
    ⏱ Cool: 20 minGrown-up: heat

Tap an underlined word for how to do it, or see all techniques.

Tips

• Seedless jam looks the smoothest. Very loose jam can be stirred over low heat for a minute to thicken.
• Save the egg whites for an omelet or for brushing on bread.
• Rolling the balls in finely chopped walnuts before pressing gives a classic nutty edge.

Storage

Airtight in a single layer at room temperature up to 5 days.

Make ahead

Freeze the shaped, unfilled dough balls up to 2 months. Let them sit 10 minutes, press the wells, and bake as directed.

How long leftovers keep, and freezing and reheating: leftovers and storage.