Ingredients

• 1 C. Salted Butter softened
• 1/2 C Powdered Sugar
• 2 tsp. Vanilla Extract
• 1/8 tsp. salt
• 2 C. Flour
• Fruit Preserves (I used strawberry, marmalade, and strawberry jalapeno jams)

Directions

Preheat oven to 325 degrees and line a baking sheet with parchment paper.

Beat butter and sugar on high until creamy and light (about 2-3 minutes). Add vanilla and salt and continue beating until mixed in. Switch to medium-low and add in flour just until combined. The dough should be a little sticky.

Form balls with the dough and place them on the baking sheet. Make indents in each ball. These are called thumbprint cookies because they were originally made by using your thumb to make the indentation. I used a teaspoon to make a bigger indentation, be careful not to make it too deep, you want a nice stable cookie once they are done!

Fill them generously with the fruit preserves (or jam).

Bake 20 - 25 minutes on the center oven rack until golden brown and puffy. Let cool 5 minutes on the pan and then transfer to a rack to completely cool.

Dust with powdered sugar.

Notes: 

1. These really do not brown much since they are more of a shortbread cookie.
2. Use jam or preserves rather than jelly as jelly tends to run when cooking.
3. You can add slivered almonds around the jam centers before baking... this is the part that I think reminded my grandma of chicken buttholes 😂

Ingredients

1/2 C. Butter
2 C. Sugar
1/2 C. Milk
4 tbsp. Cocoa
1/2 C. Peanut Butter
3 to 3 1/2 C. Quick Cooking Oats
2 tsp. Vanilla Extract

Directions

Add the butter, sugar, milk, and cocoa to a saucepan and bring to a rolling boil. Boil for 1 minute. Stir in the peanut butter, oats, and vanilla.

Drop by spoonfuls onto waxed paper and let cool until set.