Thumbprint cookies - Test 2

http://allrecipes.com/recipe/25100/jam-filled-butter-cookies/

1 - trying these out with the plum compote. Using original quantity of sugar but suspect I'll want to reduce it.

2 - Fudged this batch. I didn't read the recipe (duh) and threw everything in and only afterwards realized I was supposed to cream the sugar and yolk with the butter. I thought, hey, I'll melt the butter first and try to whisk what I can salvage from the yolk and sugar by separating them from the flour. I did my best but it was a bit of a cock-up and the result were greasy cookies that tasted like raw dough. For those who like to eat lumps of raw cookie dough, this is probably fine. But I like the snap of a shortbread with I eat my thumbprint cookies. So, no changes to recommend, apart from read the darned recipe!!!

3 - Oh, they worked out! Turns out following the recipe is a good idea. The eggs were small so I added an extra yolk to make it 3. The quantity of jam was too small though, so I can be  more generous there. Also, being conservative with the cooking time is a good idea in this oven anyway.

4 - Unlike the last point above, while cooking time is important, some browning is as well. Without browning it tastes like raw cookie dough. Some people might like that, I am not one of them. I would like to be more careful with cooking times to indicate the ideal range.

Makes 20 x 1oz balls

¾ cup (6oz/169gr) butter, softened
½ cup white sugar
2 egg yolks
1¾ cups all-purpose flour
½ cup fruit preserves, any flavor

1. Preheat the oven to 375°F.
2. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. 
3. Wrap and put in the refrigerator and rest for one hour or up to 72 hours.
4. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with ½ teaspoon of preserves.
5. Bake for 8 to 10 10 to 15 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.