Thumbprint Cookies
Notes
recipe adapted from Bites Out of Life's Raspberry Thumbprint Cookies
6 Tbsp. butter, room temp.
1/3 cup sugar, plus more for rolling
1 egg
1 tsp. vanilla
1 cup flour with 2 Tbsp. removed
1/3 tsp. baking powder
1/4 tsp. salt
1/3 cup jam, your choice of flavors
Sift together flour, baking powder and salt in a small bowl. Set aside until needed.
Using a mixer, beat the butter and sugar together until light and fluffy. Add egg and vanilla, mixing until incorporated.
Fold in the flour mixture until just mixed.
Roll the dough into a ball and cover with plastic wrap. Place in the fridge for at least 30 minutes.
Preheat oven to 350° F. Line baking sheets with parchment paper. Place several tablespoons of sugar in a bowl.
Measure dough into 1 tablespoon size balls and roll in sugar. Place on the prepared baking sheets.
Using the back of a 1 teaspoon measuring spoon, gently press into the dough until you form a well to hold about 1 teaspoon of jam.
Spoon jam into each indented ball. Filling to just the top.
Bake for 13 to 15 minutes or until cookies are light golden brown. Cool on the baking sheets for at least 5 minutes before removing to a wire rack to finish.
