Cookies

• To the bowl of a stand mixer fitted with the paddle attachment, or large bowl and handheld electric mixer, add the butter, sugar, and beat on high speed until creamy, about 3 to 4 minutes; stop and scrape down the sides of the bowl.

• Add the egg, extracts, and beat on medium-high speed until well incorporated, about 2 minutes.

• To a separate large bowl, whisk together the flour, baking powder, and salt.

• In stages and slowly, add the dry ingredients to the mixing bowl with the wet, and beat until just incorporated; don't overmix.

• Place the mixing bowl in the fridge and allow the dough to chill for 1 to 2 hours; do not skip this step.

• Preheat the oven to 350F, and line 2 baking sheets with parchment paper; set aside.

• Using a small cookie scoop, divide dough into 24 balls, or about 2 to 3 teaspoons of dough each. Tip - Do not make cookies bigger or smaller than indicated because it will throw off the ratios of jelly, baking times, risk for overflowing, etc.

• Place 12 cookie dough balls on each baking sheet, spaced evenly.

• Press your thumb into the middle of each ball of dough to create the indentation for the jelly. Press down about halfway taking care not to go too deep or too shallow.

• Fill each indentation with no more than ½ teaspoon each of jelly. Evenly fill 8 indentations with blackberry jelly, 8 with peach jelly, and 8 with strawberry jam.*

• Bake for about 10 minutes, or until cookies are set around the edges and jelly appears set; note that cookies will firm up as the cool so don't overbake. Tip - I recommend baking one sheet at a time, in the center rack of the oven, and rotating midway through for optimal results. Start checking at 8 minutes since all ovens bake differently.

• Allow cookies to cool on the baking sheet for about 5 minutes until you can transfer them to a wire rack to cool completely. Make sure they are completely cooled before glazing.

Glaze

• To a small bowl, combine all ingredients, and whisk to combine. Start with 1 tablespoon of milk, and work you way up from there depending on the desired consistency of glaze.

• Using a small spoon, drizzle the glaze over the cookies as desired. Allow it to set up for about 20 minutes before moving the cookies.

Notes

* Feel free to experiment with another favorite type of jam or jelly, including blueberry, strawberry rhubarb, or your favorite Fingerlakes Honey Company Honey Jams & Jellies.

Storage:

Store these cookies airtight at room temp for up to 1 week, even when glazed. However, if you prefer to store glazed baked goods in the fridge, feel free to do so. Try to avoid refrigerating baked goods if possible since the fridge can tend to dry things out. Thumbprint cookies can also be frozen airtight for up to 4 months. You can also freeze just balls of dough for up to 4 months and bake them off as desired. Allow them to come up to room temp, add the jelly, and then bake.