Name: Ochi de Bou (Jam Thumbprint Cookies)
Yield: about 35 cookies
Cuisine: Romania
Ingredients: 250 g all-purpose flour; 150 g cold butter, cubed; 80 g powdered sugar; 2 egg yolks; 50 g ground walnuts; 1 tsp vanilla; a pinch of salt; jams in different colors, such as plum, apricot, sour cherry and raspberry; powdered sugar, for dusting

Ingredients

Scale

Pan sizes, times and temperatures in the method are not scaled.

Method

Cut the cold butter (150 g⅔ cup) into the flour (250 g2 cups). Add the powdered sugar (80 g⅔ cup), egg yolks (2), ground walnuts (50 g), vanilla (1 tsp) and salt, press together and chill 30 minutes.
Heat the oven to 340°F (170°C) and line baking sheets.
Roll into walnut-sized balls and set them on the sheets. Press a thumb or the back of a small spoon into the center of each to make a well.
Fill each well with a small spoonful of jam without overfilling, or it will bubble over.
Bake 14 to 16 minutes, until the edges are barely golden.
Cool on the sheet and dust lightly with powdered sugar.

Notes

Make the wells deep. They shrink a little in the oven.