Tuesday, October 6, 2015

Butter and jam thumbprint cookies

So, I pretty much have fallen by behind in updating this blog, but I'm still baking every week!

These are shortbread-like cookies with jam nestled in the middle. I had leftover blackberry jam and apple butter from various recipes, so I used them for these cookies!

Be sure to keep an careful eye on these as they are baking - they spread out a lot in the oven and burn pretty easily after the edges start to brown. Otherwise, they are very quick to make, but look quite impressive!

Butter and Jam Thumbprint Cookies (makes about 20 cookies)
Adapted from Food Network

  • 1¾ cups (219 g) flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup (1½ sticks) unsalted butter
  • ⅔ cups (133 g) white sugar
  • 1 egg
  • 1 tsp vanilla
  • ¼ cup of jam (I used blackberry jam and apple butter)
  1. Preheat oven to 350F.
  2. Cream butter in a stand mixer on high until light and fluffy.
  3. Add in sugar and mix until combined. 
  4. Beat in egg and vanilla until just combined. 
  5. Add in flour, baking powder, and salt slowly until just combined - don't overmix!
  6. Form 1 inch balls and roll in sugar. 
  7. Press down in the center of each ball to form an indent
  8. Fill indent with jam. 
  9. Bake for about 14-15 minutes until the edges are golden brown. 

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