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Thumbprint Jam Cookies

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Baked

Tags: baking, easy, recipes for cookies, recipes for dessert, recipes using all-purpose flour, recipes using baking powder, recipes using butter, recipes using egg, recipes using fruit preserves, recipes using white sugar, recipes with metric units, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AThumbprint_Jam_Cookies)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AThumbprint%20Jam%20Cookies&oldid=4587305

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. In a mixer, cream together the butter and sugar.
  2. Once creamed, add the egg and vanilla. Beat until it is smooth.
  3. In a mixing bowl, stir together the flour and baking powder.
  4. Add flour to creamed mixture. Beat on low speed until it is thoroughly combined.
  5. 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.
  6. 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.
  7. Bake at 300°F (160°C) for 22–24 minutes, until it is light golden brown.

Notes

These cookies taste best when still warm.