Thumbprint Jam Cookies

Name: Thumbprint Jam Cookies
Total time: 20 min
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)

A tasty cookie with an 'eye' of jam in the middle.

20 min

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)

Steps

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.

More recipes with butter, eggs, vanilla, flour, baking powder or jam

Adapted from “Thumbprint Jam Cookies” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.