Sunday, November 29, 2015

Buttery Jam Thumbprint Cookies

(about 3 dozen cookies)

This is another shortbread type cookie that's delicate and buttery. I have always loved the simplicity of this recipe. These cookies are made in a food processor, shaped and filled with jam before they hit the oven.

I stopped using my thumb for making the indentations years ago because they just weren't uniform enough for me. I use the back of a small round  measuring spoon instead.

2 cups unbleached flour
3/4 cup icing sugar (confectioner's)
1/2 tsp baking powder
1 cup salted butter, (2 sticks)
2 tsp vanilla extract

about 3 - 4 tbsp jam
more icing sugar for dusting
Place the flour, icing sugar and baking powder into the bowl of a food processor. Pulse a few times until well mixed.

Remove the cover. Cut the butter into pieces and place evenly over the surface of the flour and sugar mixture. Sprinkle the vanilla extract over the butter. Replace the cover and pulse until the dough begins to form a ball.

Preheat oven to 350°F. Check and make sure the baking rack is positioned in the middle of the oven.

Using about one tablespoon of dough per cookie, roll into balls. Place these about 1 1/2 to 2 inches apart on a cookie sheet lined with parchment paper or a silicone mat.

Press the back of a small round 1/2 teaspoon measuring spoon into each cookie to create a nice uniform well. Dip the back of the measuring spoon into flour if it sticks to the dough.

Place about 1/4 teaspoon of jam into the center of each indentation.

Bake the cookies for about 15-20 minutes or until the edges are lightly browned and the jam has begun to bubble.

Remove from oven and dust the warm cookies with icing sugar. Cool completely on the cookie sheet.

1 comment:

Sippity Sup said...

That spoon is a perfectly sized indenter! Also you just how much the hole will hold too. GREG

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