Cookie No. 4: Butter & Jam Thumbprints
“On the fourth week of cookie baking, Freutcake baked for meee…a Butter & Jam Thumbprint co-ook-iee!” Ok enough with the singing. Over the last three weeks I’ve baked something classic, something chocolatey, something spicy and now here’s something fruity and sweet to add to your cookie gift tins. Little butter sugar cookies, topped with a sticky jam center are sure to make anyone smile. They taste like a buttery, fruity bite of pie, all wrapped up in a cookie. How nice!
Butter & Jam Thumbprints- method adapted slightly from this recipe
1 3/4 cups all-purpose flour1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/3 cup your favorite jam (I used apricot and strawberry)
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats. Whisk the flour, baking powder and salt together in a bowl. In another bowl, whip the butter and the sugar in the bowl of an electric mixer fitted with the paddle attachment until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. Scoop the dough into 1-inch balls with a cookie scoop (I use this one, making sure it is a flat scoop not heaping) and roll in granulated sugar. Place about 2-inches apart on a prepared baking sheet. Press a thumbprint into the center of each ball, about 1/2-inch deep. (I actually use a 1/4 tsp measuring spoon to make my indents round and uniform).
Bake cookies for 7 minutes. Carefully remove cookie sheets from oven and again use measuring spoon to deepen your indentations. Fill each indentation with about 3/4 teaspoon jam and return baking sheet to oven. Bake for an additional 8 minutes or until the edges are very lightly golden.
Cool cookies completely on the baking sheet. Store cookies in a tightly sealed container for up to 5 days.
Freutcake Tips: The original recipe calls for baking these cookies with the jam center for the entire 15 minutes. I found that this makes a sloppy looking cookie and the jam tends to bleed. By baking the indent, removing and adding jam for the last half of baking, you will have a prettier finished product!
from → Food