Wednesday, June 6, 2012

Jam Thumbprints

Jam filled cookies

Kevin had been flipping through my cookbooks the other day, and stopped at these cookies.  Somehow they intrigued him, and since we had an overabundance of last year's jam, he asked me to make them.  These are a fun cookie that you can adapt to your liking, using whatever jam you like.  I do find that they spread and I have to top up the jam once they are cooked, but they do make a tasty snack.

Adapted From Mrs. Fields Cookie Book

2 1/2 cups flour
1/2 tsp baking powder
1 cup unsalted butter, softened
1 cup sugar
1/2 tsp salt
1 large egg
2 tsp vanilla
1 cup fruit jam

Pre-heat oven to 300 F.

Using an electric mixer, beat the butter until light and fluffy.  Add the sugar and combine well.  Scrape down the sides of the bowl, then add the egg and vanilla.  Beat until well mixed.

In a separate bowl, whisk together the flour, baking powder, and salt.  Add to the butter mixture and mix on low until the dough comes together.  It should be fairly stiff.

Measure out the dough by scant tablespoons and roll into balls, placing them on a cookie sheet about 1 inch apart.  Using a small melon baller or a rounded 1/2 tsp measuring spoon, carve out the center of each ball of dough.  Don't scoop the whole way through. Fill each with a scant 1/2 tsp of jam.

Bake cookies for about 20 minutes.  While they bake, the cookies will spread. Sometimes I find that there isn't enough jam in each, so I usually heat about another 1/2 cup jam on the stove until runny, and top up the cookies when they come out of the oven.  Allow the cookies to sit on the pan for a few minutes to cool before you remove them to a wire rack to cool completely.

Makes about 4 dozen.
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