Tuesday, April 14, 2009

Cookie of the Day: Jam Thumbprint cookies

24 tablespoons (3 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
3 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup jam (any type)

Preheat oven to 350 degrees.

In a large bowl, using an electic mixer, beat butter and sugar until smooth.

Add eggs, and beat until completely combined.

With mixer on low, add flour, and mix just until incorporated.

Shape dough into 1 inch balls (about 2 tablespoons each).

Place on baking sheets, at least 3 inches apart.

Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep.

In microwave or on stove, heat jam until liquified; spoon about 1/2 teaspoon into each indentation.

Bake until cookies are golden brown around edges, 18 to 20 minutes.

Transfer to a wire rack, and let cool completely.

If storing, place in an airtight container at room temperature, up to 2 days.

Note: I found instead of using your thumb to make the indentation in the cookies, I used a metal 1/2 teaspoon size measuring spoon, which made the indentations even and deeper.

Print Friendly and PDF

No comments:

Post a Comment