Tuesday, January 1, 2008

Butter and Jam Thumbprints

These cookies are so much fun to make! I love how you can make them different by adding different types of jam. For this batch of cookies, I made about half with strawberry jam and half with peach jam. I've made these cookies before, but I've never found a recipe to stick with. I will definitely be sticking with this recipe though. It's called Butter and Jam Thumbprints, which came from the Food Network. I made these as a Christmas gift and they were a big hit. Next time I make these cookies, I would love to try them with raspberry jam. Here's the recipe:

1 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon fine salt
¾ cup unsalted butter (1 ½ sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
½ vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste, or 1
teaspoon pure vanilla extract
1/3 cup raspberry, cherry, or strawberry jam

Preheat oven to 350. 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.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2 inches apart onto the prepared baking sheets. Press a thumbprint into the center of each ball, about ½-inch deep. Fill each indentation with about ¾ teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking). Cool cookies on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 5 days.

*I got about 3 dozen cookies from this recipe.

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