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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Thumbprint Jam Cookies

Serves 20 · 25 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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)

Method

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