Butter and Jam Thumbprints Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• pinch of salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1/2 vanilla bean, scraped, or 1 teaspoon pure vanilla extract or 1/8 teaspoon vanilla bean paste
• 1/3 cup raspberry, strawberry or cherry jam
• fine granulated sugar for rolling cookies

Preparation Instructions

Directions

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 granulated sugar with a 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 fine sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, and ½-inch deep. Fill each indentation with about ¾ teaspoon jam.

Bake cookies until the edges are barely brown, about 10 – 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking). Cool cookies on baking sheets. Serve.

Store cookies in a tightly sealed container for up to 5 days.

Credit

This recipe was provided by Irene McFarland from .