Cookbook:Thumbprint Jam Cookies

| Desserts

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

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)

Procedure

 * 1) In a mixer, cream together the butter and sugar.
 * 2) Once creamed, add the egg and vanilla. Beat until smooth.
 * 3) In a mixing bowl, stir together the flour and baking powder.
 * 4) Add flour to creamed mixture. Beat on low speed until 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 a light golden brown.

Notes, tips, and variations

 * These cookies taste best when still warm.