Friday, September 27, 2013

Jam Thumbprints

Adapted from the Food Network

1 1/2 cups unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
3 1/2 cups flour
1/4 teaspoon salt
jam (I used seedless raspberry and seedless strawberry)

1. Preheat oven to 350°F and line baking sheets with parchment paper. In a large bowl cream together butter and sugar. Add the vanilla and mix until combined.
2. In a bowl mix together flour and salt. Add the dry ingredients to the wet ingredients until soft dough forms. Form dough into 1" balls and place onto prepared baking sheets, spacing 2" apart.
3. Using your thumb create a dent in the middle of each dough ball. Fill with desired jam, about 1/4-1/2 teaspoon in each. Bake cookies for 18-22 minutes or until golden brown.
4. Cool cookies for a couple minutes on the pan and then transfer to a wire rack to cool completely. Serve & enjoy!

Makes about 30 cookies.


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