Thumbprint Jam Cookies
A tasty cookie with an 'eye' of jam in the middle.
Total Time
25 minutes
Servings
20
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)
In a mixer, cream together the butter and sugar.
Once creamed, add the egg and vanilla. Beat until it is smooth.
In a mixing bowl, stir together the flour and baking powder.
Add flour to creamed mixture. Beat on low speed until it is 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 it is light golden brown.
22–24 minutes
- •These cookies taste best when still warm.