Photo: Butter and Jam Thumbprints Recipe
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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By Cyril Washbrook
on January 08, 2012
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Good biscuits. I do feel that that there's too much sugar in this recipe: based on experience I reduced the sugar to half a cup anyway, but even then they were quite a bit sweeter than the biscuits that I'd normally make. I'd say that you only need one-third of a cup of sugar.
One other thing, relating to some reviewers' suggestion of making the print halfway through cooking. What that resulted in was the biscuit surface cracking when I made the thumbprint. I actually quite like that effect, but I doubt that was the purpose.
So if you're having problems with the jam running to the edge, the important thing is to ensure that the indentation is sufficiently deep: rather than an actual "thumbprint", use your index finger to poke down vertically. Also, refrigerate the dough before baking so that it holds its form more.
By mtf08
Chantilly, VA
on December 30, 2011
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Very easy and very good!
By daniellestpierr...
on December 22, 2011
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Definitely double or triple this recipe, doesn't make that many. I would add entire vanilla bean contents rather than half.
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