These buttery thumbprint cookies offer a faint cherry flavor in the cookie itself and the most stunning pop of pale pink, along with a delicate taste of cherry blossom, in the jam filling. These elegant thumbprint cookies are almost too pretty to eat (although we’re sure you’ll find a way), and would make the perfect sweet finish to a bridal shower or dinner party. Cherry blossom jelly is a specialty product we ordered online, but we found it to be worth the extra bit of effort and expense for a special occasion. However, you could fill these cookies with whatever flavored jam you like. Alternatively, we also tested the recipe using chocolate kisses instead of a jam, and this is also a delicious option. The chocolate makes a very tasty companion to the subtle cherry notes in the cookie.
1 cup (8 oz.) salted butter, softened
2/3 cup granulated sugar
2 large egg yolks
1 tablespoon cherry liqueur (such as Heering)
2 1/4 cups (about 9 5/8 oz.) all-purpose flour
1/2 teaspoon table salt
36 dark chocolate kisses or 1 cup cherry blossom jelly
How to Make It
Preheat oven to 300°F. Beat butter in a medium bowl with an electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy, about 2 minutes. Add egg yolks, 1 at a time, beating well after each addition. Stir in cherry liqueur. Add flour and salt; beat on low speed just until blended. Chill dough at least 1 hour.
Shape dough into 1-inch balls; place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into each ball to make an indentation.
Bake in preheated oven until very lightly browned around bottom edges, 18 to 23 minutes. Remove from oven, and lightly press thumb into indentations. If using chocolate kisses, immediately place 1 kiss in each indentation. If using jelly, cool cookies on baking sheets on wire racks, about 20 minutes, and spoon about 1/2 teaspoon jelly into each indentation. Cool cookies completely.