Wild Blueberry Thumbprint Cookies

Recipe by Nicole Masson for Wyman's

Prep Time: 25 minutes

Chill Time: 1 hour

Cook Time: 14 minutes

Yield:  36 cookies

Ingredients:

For the Wild Blueberry Jam:

• 2 cups frozen Wyman’s Wild Blueberries
• 2 tablespoons honey
• 4 teaspoons lemon juice

For the Cookies:

• 2 ¼ cups all-purpose flour
• ½ teaspoon fine sea salt
• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Directions

1. Prepare 2 large baking sheets with parchment paper.
2. In a small saucepan, heat the blueberries, honey, and lemon juice over medium heat. Simmer for 4-7 minutes, stirring often, until the jam begins to thicken. Remove from heat. Set aside.
3. In a medium bowl, whisk together the flour and sea salt. Set aside.
4. In a large bowl using a mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add in the egg and vanilla extract, beat until combined.
5. Gradually add the dry ingredients into the wet ingredients and mix on low speed until combined.
6. Scoop the cookie dough into 1 tablespoon sized balls and roll until smooth. Place 2 inches apart on the prepared baking sheets. Using the back of a rounded teaspoon, gently press and indent in the center of each cookie dough ball.
7. Transfer the baking sheets to the refrigerator and chill for 1 hour.
8. Preheat the oven to 350°F. Spoon the jam into each thumbprint. Bake for 12-14 minutes, or until cookies are set and bottoms are golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.