Thumbprint Jam Cookies
Thumbprint jam cookies are buttery rounds of tender dough with a pool of raspberry or strawberry jam set in the middle. The dough needs only seven ingredients and comes together in one mixer bowl, so the work is mostly rolling and pressing. A low oven of 300°F (160°C) bakes them gently to a pale gold without scorching the jam. Eat them warm, when the fruit is soft and the cookie is at its best.
Instructions
Beat the soft butter and sugar together in a mixer until creamed. Add the egg and vanilla and beat until the mixture is smooth.
In a separate bowl, stir the flour and baking powder together. Add this to the creamed mixture and beat on low speed until no dry flour remains.
Roll the dough into firm, round balls and set them on a sheet pan. Press the end of a wooden spoon into the center of each ball to make a well.
Spoon jam into each well, taking care not to overfill it. Keep the edges of the dough clean, since jam that spills over will run and burn on the pan.
Bake at 300°F (160°C) for 22 to 24 minutes, until the cookies are light golden brown. Serve them while still warm, when they taste best.
Make it personal.
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