Recipes : Butter and Jam Thumbprints : Food Network

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Butter and Jam Thumbprints
From Food Network Kitchens

Ingredients
1 3/4 cups all-purpose flour
1/2 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
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1
teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam

Directions

Preheat oven to 350 degrees F. Line 2 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 with a hand-held mixer 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 or ice cream scoop and roll in
sugar. Place about 2-inches apart on the prepared baking sheets. Press a
thumbprint into the center of each ball, about 1/2-inch deep. Fill each
indentation with about 3/4 teaspoon jam.

Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate
the pans from top to bottom about halfway through baking.) Cool cookies on the
baking sheets. Serve.

Store cookies in a tightly sealed container for up to 5 days.

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