Butter and Jam Thumbprints

From Food Network Kitchens

Butter and Jam Thumbprints

Teatime or playtime, these old-time holiday cookies are always a favorite.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 18 minutes
Yield: about 24 to 30 cookies

Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam

Instructions
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

Whisk the flour, baking powder and salt together in a bowl.

In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.

Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.

Store cookies in a tightly sealed container for up to 5 days.
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3 responses to “Butter and Jam Thumbprints

  1. Pingback: Tara’s Favorite Holiday Cookies for 2013 | Taras Kitchen Online Blog·

  2. Pingback: Tara’s Favorite Holiday Cookies for 2010 « Taras Kitchen Online Blog·

  3. Pingback: Tara’s Favorite Holiday Cookie Recipes « Taras Kitchen Online Blog·

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