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Thumbprint Jam Cookies
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Desserts
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587305
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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)
Directions
- 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.
Notes
These cookies taste best when still warm.
