Thumbprint Cookies
adapted from Food Network Kitchens
1 1/2 sticks unsalted butter
3/4 C sugar
1 egg
1/2 tsp vanilla extract
1 3/4 C flour
1/2 tsp baking powder
1/2 tsp kosher salt
seedless raspberry jam
In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until fluffy. Mix in egg and vanilla until just combined. Stir in the dry ingredients until combined. Refrigerate while the oven preheats at 350. Line a baking sheet with parchment paper.
Scoop and form into 1.5" balls and place on cookie sheet. Use the back of a 1/2 tsp measuring spoon to press an indentation into the center of the ball. This is the thumbprint part, so you can, in fact, use your thumbs to do this. Fill with about 1/2 tsp of jam. Bake for 14 minutes or until edges just brown.
Makes about 2 dozen.
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