Cookbook:Thumbprint Jam Cookies
| Thumbprint Jam Cookies | |
|---|---|
| Category | Dessert recipes |
| Servings | 20 |
| Time | 20–25 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Desserts
A tasty cookie with an 'eye' of jam in the middle.
Ingredients
[edit | edit source]- 1 cup (240 g) soft butter
- 1 cup (240 g) white sugar
- 1 egg
- 2 teaspoons vanilla
- 1½ cup (360 g) all-purpose flour
- ½ teaspoon baking powder
- ½ cup (120 g) jam (raspberry/strawberry)
Procedure
[edit | edit source]- In a mixer, cream together the butter and sugar.
- Once creamed, add the egg and vanilla. Beat until smooth.
- In a mixing bowl, stir together the flour and baking powder.
- Add flour to creamed mixture. Beat on low speed until thoroughly combined.
- Portion out the dough into round, firm balls. Place on sheet pan. Using the end of a wooden spoon, press down on the dough ball to form wells.
- Fill each well with jam. Do not overfill the well, as they will overflow and burn. For the same reason, keep the edges of the dough clean.
- Bake at 300°F (160°C) for 22–24 minutes, until a light golden brown.
Notes, tips, and variations
[edit | edit source]- These cookies taste best when still warm.