Wednesday, December 11, 2013

Sparkling Jam Thumbprints

· 1 cup butter
· ¾ cup white sugar
· ½ teaspoon vanilla
· 1 egg
· 2 ½ cups all-purpose flour
· ¼ teaspoon baking soda
· 1/3 cup raw sugar
· ½ cup jam, can use apricot, strawberry, raspberry

Preheat oven to 350 degrees.
In a large bowl, beat together butter and white sugar at medium speed with a mixer until creamy. Add vanilla and egg; beat until combined.
Beat in flour and baking soda until combined. Pat dough into a disk. Cover in plastic wrap and chill for 3 hours or until firm.
Line baking sheets with parchment paper. In a shallow bowl, place raw sugar.
Using hands, shape dough into tablespoon-size balls and roll in raw sugar. Place on prepared baking sheets. Using the handle of a spoon or your finger, make an indentation in the center of each cookie and fill with 2 teaspoons jam.
Bake for about 12 minutes or until lightly browned around edges. Cool completely on wire racks. Store in an airtight container for up to 3 days.

No comments:

Post a Comment