Look what’s currently sitting on my kitchen counter!
And there’s a whole other group of them on the cooling rack…just chillin’
I spied these cookies over at Apartment Therapy’s food site, thekitchn.com not to long ago and it stirred something inside my head…I LOVE cookies with jam in them! I LOOOOOVE THEM!! LOVE LOVE LOVE!!! Why have I never made them? Here’s their linkage for you—- Thumbprint Cookies.
I started off by making the cornmeal cookie they put up on their site, but I failed terribly. I think the butter wasn’t cold enough because I had an entire sheet of cookies–all touching and jam spewed EVERYWHERE. Thumbprint cookies? More like footprint cookies! *snort* And so what do I do? Give up? Bail? NO! I saw that they had another recipe on the site, so I immediately dug into my butter reserves and started a new batch.
I added some almond extract because it was in the first batch, and I liked the flavor of the cookie.
Those baby food spoons sure do come in handy!
They are heading to oven town- population- a few dozen!
I’m sharing these tonight with my girls!
The verdict?! They are scrumptious! Nice & buttery, a tad flaky….and omg!!! I love the tang of the raspberry. I opted for seeded jam because I love that little crunchy bite. I bet it would lend itself well to any other fruit jam. Try it! And let me know what you think!
Raspberry Jam Thumbprints
(recipe adapted from Mrs. Fields)
- 2 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- I cup salted butter, softened
- 3/4 cup sugar
- I large egg
- 1 tsp. pure vanilla extract
- 1/2 tsp. almond extract
- 1 cup raspberry fruit jam
Preheat oven to 300°F.
In medium bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.
In medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.
Scoop tablespoonfuls of dough, roll into 1-inch-diameter balls and place on parchment lined baking sheets, 1 inch apart. Poke center of the cookie ball with finger. Place 1/2 teaspoon of jam in the center of each dough ball.
Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface.
Yield: About 4 dozen (I made them slightly larger than an inch so obviously I didn’t get 4 dozen!)
