Butter and Jam Thumbprints 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup unsalted butter, softened 2/3 cup sugar, plus more for rolling 1 large egg 1 teaspoon pure vanilla extract 1/3 cup raspberry, cherry or strawberry jam
Instructions Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Whisk the flour, baking powder and salt together in a bowl. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. Roll the dough into 1-inch balls and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam. Bake cookies until the edges are golden, about 15 minutes. Cool cookies on the baking sheets. Store cookies in a tightly sealed container for up to 5 days. I used a tablespoon measure for cookies and baked them for 10 minutes. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
