Thumb Print Cookies

• 225 (2 sticks) high fat, unsalted butter

• 100g (1/2 cup) sugar

• 1 large egg, seperated

• 250g (2 cups) all purpose flour

• 1/4t salt

• 1/2t paprika

• 1/2t ginger

• 1/8t cayenne

• 1/4C demerara sugar (or sugar in the raw)

• 1t red pepper flakes

• 4T Tommy Jam

1. Before you begin: preheat the oven to 325 degrees. Take your egg and butter out the refrigerator to come to room temperature.

2. Combine your dry ingredients (ap flour, salt, paprika, ginger and cayenne) in a small bowl and set aside.

3. Combine the demerara sugar and red pepper flakes. Massage the red pepper flakes into the sugar. Set aside.

4. In the bowl of a kitchen-aid mixer cream your butter and sugar until light and fluffy. Make sure to stop the mixer every so often to scrape down the sides of the bowl. This will ensure that your butter and sugar are getting evenly fluffy.

5. Once the butter and sugar mixture is light and fluffy- stop the mixer, scrape down the bowl and add your egg yolk. Mix until the yolk is fully incorporated.

6. Add the dry ingredients in 3 additions, making sure not to over mix the dough.

7. Once the dough is formed, portion into 25g balls.

8. Using a fork, whisk up the egg white until frothy. Dredge each dough ball through the egg whites (just a light coating) and then through the demerara sugar and red pepper flake mixture.

9. With your thumb, or a small spoon, make a small indentation in the top of the cookie. Fill with Tommy Jam.

10. Bake at 325 for 10-15 minutes or until the dough is just starting to brown on the edges.

11. Enjoy!