Step 1: Mix the Dough
- In a bowl, beat butter, powdered sugar, honey, and vanilla until fluffy.
- Gradually mix in flour and salt until a soft dough forms.
Step 2: Shape & Chill
- Roll dough into 1-inch balls and place on a parchment-lined baking sheet.
- Press a thumbprint into each cookie (or use a melon baller for deeper wells).
Step 3: Bake to Golden Perfection
- Preheat oven to 350°F (175°C) and bake for 12–15 minutes until lightly golden.
Step 4: Fill & Garnish
- While still warm, spoon rhubarb jam into the thumbprints.
- Drizzle with extra honey and sprinkle flaky sea salt for sweet-salty magic.
Step 5: Cool & Gift
- Let cool completely before storing or wrapping in cellophane for instant holiday gifts.
- Pair with coffee or tea for instant comfort.
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Variations to Elevate Your Cookies
- Gluten-Free : Use GF flour blend + xanthan gum for elasticity.
- Vegan : Substitute butter with coconut oil and honey with agave syrup.
- Low-Carb Hack : Replace flour with 1½ cups almond flour and sugar with ⅔ cup monk fruit syrup .
- Gourmet Twist : Swirl in ½ cup white chocolate or orange zest for layered flavor.
Storage & Snack Prep Tips
- Refrigerate : Store cooled cookies in an airtight container for up to 5 days (reheat gently in microwave).
- Freeze : Freeze unbaked dough balls in parchment-lined bags for 3 months (bake from frozen + add 2–3 minutes).
- Grab-and-Go Hack : Double the batch and portion into snack boxes with jam packets for instant meals.
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FAQs: Answering Your Top Questions
Q: Can I use other jams?
A: Yes! Try strawberry, raspberry, or fig for similar sweetness.
Q: How to prevent spreading?
A: Chill dough for 10–15 minutes before baking—prevents flat cookies.
Q: Can I prep this ahead of time?
A: Absolutely! Refrigerate dough for 12–24 hours or freeze for quick reheating.
Q: What if I don’t have rhubarb?
A: Substitute with ½ cup strawberry jam or compote for seasonal swaps.
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