Over the summer, sugarplums come into season. You can preserve their freshness by making fruit butter. When winter finally rolls around, you can take that butter and turn it into a delicious cookie with this thumbprint cookie recipe.
When the sun is shining and the air is warm, sugarplums come into season. You can climb up a ladder to pick a few ripe ones and take a full basket home. By summer’s end, you’ll have had your share of this sweet fruit and all the jam, fruit butter and jelly you made from it, but don’t toss it out just yet. Reserve a few jars for the holiday baking season. Thumbprint cookies are the best choice to use up fruit butter, jams and jellies.
Sugarplum fruit butter thumbprint cookie recipe
- 2-1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon allspice
- 1 cup unsalted butter at room temperature
- 3/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla paste
- 1/2 cup sugarplum fruit butter
- Preheat the oven to 350 degrees F.
- Using either a stand mixer or hand-held mixer, cream the butter and sugar together until fluffy.
- Add egg and vanilla paste. Beat until combined.
- In another bowl, sift together your flour, baking soda, salt and allspice. Slowly incorporate the flour mixture into your batter until combined. Shape the dough into a circle, wrap in plastic and chill for at least two hours or up to one day.
- Once your dough is chilled, roll it into 1-inch balls. Put these balls on your baking sheets, and using your thumb (or back of teaspoon), push down in the center of the dough ball.
- Fill the hole with about a teaspoon of plum butter. Bake until golden brown, 12 to 15 minutes. Cool on cookie rack.