BUTTERY JAM THUMBPRINT COOKIES

These oil Jam Thumbprint Cookies is very easy to cook and only need a few ingredients, they are so tender and delicious that he asked in his mouth! They are always a hit with adults and children alike. Perfect for the holidays.

INGREDIENTS
-1 cup salted butter, softened
-½ cup confectioners’ (powdered) sugar, plus ¼ cup more for dusting
-2 teaspoons pure vanilla extract
-¼ tsp table salt
-2 cups all purpose flour
-½ cup fruit preserves (I used raspberry, blackberry, and peach)

DIRECTIONS
1.Preheat oven to 325°F. Line a baking sheet with parchment paper.

2.In the bowl of a stand mixer fitted with paddle attachment, blend butter and sugar until fluffy and light, 2 minutes. Add vanilla and salt, scraping down bowl as needed. Switch to low and gently mix in flour, just until combined. Don’t over mix.

3.Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with a spoon (or your thumb!) making a slight depression.

4.Fill cookie centers with a teaspoonful of preserves. Bake 12-15 minutes or until golden brown and puffy, but take care not to overbake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.

5.When cookies are completely cooled, dust with confectioners’ sugar. Cookies can be kept in airtight container at room temp for a few days.

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