I say this with my fingers crossed, but I think that this surly winter of ours may finally be on its way out!

While the vast majority of us rejoice at the prospect of warmer weather, there are a select few of us that have sadly been packing away our cookie sheets and baking supplies; for we know that very soon, the slightest idea of turning on the oven will heat the kitchen to an unbearable degree. What a tragedy!

But take it from me and don’t put those sheet trays away just yet. We’ve got a little more quality time with this cooler weather before the hot summer sun is here to stay.

To celebrate, we’ve conjured up a wonderful cookie recipe that will have you reaching for your mixing bowls.

After all, a fun baking project can really be a sure-fire fix for some rainy day blues. Break out your favorite jams and preserves, we’re making Thumbprint Cookies!

A big thank you to Featured Foodie Abby Diedrich for sharing this recipe.

The possible combinations and variations on these cookies are endless; you’ll be experimenting and making countless new creations right up until it’s time to hit the beach. Happy baking!

Jeweled Thumbprints

Makes 6 dozen cookies

INGREDIENTS:

¾ cup butter (no substitutes), softened

¾ cup confectioners’ sugar

1 egg yolk

½ teaspoon almond extract

1¾ cups all-purpose flour

½ cup preserves of your
     choice

In a mixing bowl, cream together butter and sugar. Beat in egg yolk and almond extract. Gradually add flour and beat until combined. Cover and refrigerate for 2 hours or until easy to handle. If you notice after refrigerating that it is quite dry, a small amount of water can be added.

Roll into ¾-inch balls. Place 1 inch apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.

Bake at 350 F for 12-14 minutes or until the edges are lightly browned. Keep an eye on them, as they can bake slightly faster depending on your oven. Remove to wire racks to cool. Fill with preserves of your choice.

Favorites are raspberry jam, lemon curd or honey. Enjoy!