If you're a fan of certain fruits, this is a dish I enjoy preparing in advance and storing for future enjoyment.

There's something truly comforting about the smell of freshly baked cookies wafting through the house, especially when they feature a delightful surprise in the center. These slow cooker blueberry jam thumbprint cookies are a perfect blend of simplicity and indulgence, combining the ease of a slow cooker with the classic charm of thumbprint cookies. Inspired by lazy weekends spent baking with my grandmother, this recipe is perfect for those who want to enjoy a homemade treat without spending hours in the kitchen. The slow cooker method allows the blueberry jam to develop a rich, deep flavor that pairs beautifully with the buttery cookie base. Whether you're looking to impress guests or simply treat yourself, these cookies are a delightful choice.

These blueberry jam thumbprint cookies are a versatile treat that can be enjoyed on their own or paired with a variety of sides. For a cozy afternoon snack, serve them with a hot cup of tea or coffee. If you're planning a brunch, they make a lovely addition to a spread of fresh fruit, yogurt, and granola. For a more indulgent dessert, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream. The cookies also pair well with a glass of cold milk, making them a perfect after-school treat for kids.

Servings: 24 cookies

1 cup fresh blueberries
1/2 cup granulated sugar
1 tablespoon lemon juice
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 large egg yolk

1. In a slow cooker, combine the blueberries, granulated sugar, and lemon juice. Cook on low for 3-4 hours, stirring occasionally, until the mixture thickens into a jam-like consistency. Allow to cool.

2. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

3. In a medium bowl, whisk together the flour, baking powder, and salt.

4. In a large bowl, beat the butter and powdered sugar together until light and fluffy. Add the vanilla extract and egg yolk, mixing until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.

7. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.

8. Fill each indentation with a small spoonful of the cooled blueberry jam.

9. Bake the cookies for 12-15 minutes, or until the edges are lightly golden.

10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For a different flavor profile, try using raspberry or strawberry jam instead of blueberry. You can also add a pinch of cinnamon or nutmeg to the cookie dough for a warm, spiced flavor. If you're feeling adventurous, drizzle a bit of melted white chocolate over the cooled cookies for an extra touch of sweetness. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Remember to adjust the baking time slightly if needed, as gluten-free flours can behave differently.