RCI-BR.005.0625.001
Thumbprint Jam Cookies
A tasty cookie with an 'eye' of jam in the middle.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1 cup
- 1 unit
- 2 teaspoons
- 1 1/2 cup
- 1/2 teaspoon
- (120g) jam (raspberry/strawberry)1/2 cup
Method
1
In a mixer, cream together the butter and sugar.
3 minutes
2
Once creamed, add the egg and vanilla. Beat until smooth.
2 minutes
3
In a mixing bowl, stir together the flour and baking powder.
2 minutes
4
Add flour to creamed mixture. Beat on low speed until thoroughly combined.
2 minutes
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.
8 minutes
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.
5 minutes
7
Bake at 300°F (160c) for 22-24 minutes, until a light golden brown.
23 minutes