Marmalade Thumbprint Cookies

Marmalade Thumbprint Cookies

Time: About 1 hour

INGREDIENTS:

• 1/2 lb unsalted butter, 2 sticks

• 2/3 cup granulated sugar

• 2 large egg yolks

• The seeds from 1 vanilla bean, or 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1/2 cup Orange Cinnamon Marmalade

• 2/3 cup confectioners sugar

• milk or cream to thin

INSTRUCTIONS:

1. Cream the butter and the sugar together until fluffy.

2. Beat in the egg yolks, one at a time, and the vanilla bean seeds. Scrape down the sides of the bowl to get everything well incorporated.

3. Blend in the flour, slowly, and mix until the dough comes together.

4. Wrap the dough well and refrigerate for 30 minutes.

5. Preheat the oven to 375F

6. Use a small scoop to portion out tablespoon-sized balls of dough and roll them into balls. Place on an ungreased baking sheet.

7. Press an indent in the center of each ball of dough with the back of a 1/4-inch teaspoon. Fill the indents with 1/2 tsp of Orange Cinnamon Marmalade. It's ok to mound the Orange Cinnamon Marmalade a bit.

8. Bake for about 8 minutes until the cookies are set, but not browned.

9. Let them cool for 5 minutes in the pan, and then remove them to a rack to cool completely.

10. Whisk the sugar with enough milk or cream to make a glaze and drizzle over the cooled cookies.