These sugar covered cookies were a favourite of mine when I was a kid especially when they were filled with homemade strawberry jam! The thimble indentation creates the perfect little pocket for the sweet gooey jam. Don't worry if you don't sew and find yourself without a thimble (we all know I don't have one lol), you can always use the end of a large wooden spoon to make the indentation. Be sure to hold the edge of the cookie when you press down to help it maintain it's shape. My Aunt Lois says this dough is a dry, compact consistency and should make little cracks around the edges when pushed down ... if it doesn't add more of the flour. Test this out before you chill the dough in the fridge. Good luck and in case you are wondering.... they are worth it!
Ingredients
1 cup of soft butter (be sure to use butter because these are like a shortbread)
1/2 cup of white sugar
4 egg - yolks only!!!
1 tsp vanilla
2 1/2 to 3 1/2 cups of flourHomemade Strawberry Freezer Jam .... yummo!!!
-Cream butter and sugar
-Add egg yolks and continue to mix, not beat
-Add vanilla and beat until fluffy
-Using a wooden spoon begin to add in flour**(minimum 2 1/2 cups, add in extra flour 1/4 cup at a time, testing dough for dryness after each addition) You might need some muscle for this so recruit some help :)
-Chill dough in the fridge for 1/2 hour. The dough should be very compact
-Section off 1" balls and roll in brown sugar placing each on a cookie sheet 1-2" apart.
-Using a lightly floured thimble or the end of a large wooden spoon create indentations in the center of each cookie being sure to hold the edges as you press down.
Bake at 300 for 10 min, remove from the oven and re-poke the indentations as they will puff up a bit with the initial baking
Return cookies to the oven and bake another 20-25 minutes
Cool on rack and fill with a dollop of jam while still hot!
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