Thimble Cookies

These cookies are some of the first cookies I started baking with Mom at the holidays.  I was probably in junior high when I started making these.  Needless to say, the Thimble Cookies are a holiday staple.  Even though I don't really eat them, I have to make them.  Just a tradition, I guess.

I wish I could find my mom's original Thimble Cookie recipe, but I have no idea what happened to it.  Either way, I found the same one online.  So the Thimble Cookie recipe is adapted from here.

THIMBLE COOKIES

INGREDIENTS:

1 stick butter

1 stick margarine

2 egg yolks

1 teaspoon vanilla

1 cup sugar

2 – ½ cups sifted flour

Raspberry jam

DIRECTIONS:

Heat oven to 350°.

Cream butter and margarine. Gradually add the sugar beating until light and fluffy.

Add the egg yolks, one at a time, beating after each addition.

Add sifted flour and vanilla.

Shape dough into 1 inch diameter balls. Place on an ungreased cookie sheet about 2 inches apart. With your finger, make an indentation on the top of each cookie. Fill each cookie indentation with jam.

Bake until lightly brown, about 15 minutes.

PERSONAL NOTES:

I will use either butter or margarine, not one of each.  Generally I only use butter.  I have no idea why this recipe calls for both.  It's a real head-scratcher.

And while the recipe calls for raspberry jam - and I have used it quite successfully in the past - I like to switch it up and either use blueberry or black currant jam.  YUM.