Barley Thumbprint Cookies

Instructions

In a stand mixer fitted with the paddle attachment, beat the butter and sugars together at medium speed until light and fluffy, about 6 minutes. Take it further than you normally would, because this is the only way to add lightness to the finished cookie. Scrape down the sides of the bowl.

In a medium bowl, combine the flour and salt. With the mixer running, gently work in the flour mixture until there are no more buttery streaksit is harder to overwork these cookies because of the lower gluten in the flour, but it is still possible, so be tender.

Wrap the dough in plastic and chill for 30 minutes to firm up and protect the structure of the dough.

Preheat the oven to 325°F (165°C).

Scoop and roll the dough into 1-inch (2.5 cm) balls and place 2 inches (5 cm) apart on an ungreased or parchment-lined rimmed baking sheet.

Push your thumb into the center of each ball and spoon about 3/4 teaspoon of jam in the cookie's belly button. Bake until golden brown and slightly crispy on the edges, 15 to 18 minutes.

Dessert