How To Make Butter and Jam Thumbprints

Ingredients:

• 1 three/four cups all-motive flour

• 1/2 teaspoon baking powder

• Half of teaspoon pleasant salt

• 3/four cup unsalted butter (1 half of sticks), softened

• 2/3 cup sugar, plus greater for rolling

• 1 huge egg

• Half vanilla bean, seeds scraped from pod, or 1/eight teaspoon vanilla bean paste or 1 teaspoon herbal vanilla extract

• 1/three cup raspberry, cherry or strawberry jam

Directions:

• Preheat oven to 350 stages f. Line 2 baking sheets with parchment paper or silicone mats.

• Whisk the flour, baking powder and salt collectively in a bowl.

• In each different bowl, whip the butter and the sugar with a hand held mixer until fluffy, approximately five mins. Beat in the egg and vanilla till genuinely combined. Slowly beat in the dry additives in 2 additions, mixing just until covered.

• Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Area exactly two-inches apart at the prepared baking sheets. Insert a thumbprint into the middle of each ball, exactly half-inch deep. Fill each indentation with approximately 3/four teaspoon jam.

• Bake cookies till the rims are golden, approximately 15 mins. (for even coloration, rotate the pans from pinnacle to backside approximately halfway thru baking.) cool cookies on the baking sheets. Serve.

• Keep cookies in a tightly sealed area for as much as five days.

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