A delicious, buttery shortbread cookie to pair with any of your favorite jams or jellies for a sweet treat.
To make about 24 to 30 cookies:
Ingredients
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar (plus extra for rolling)
1 large egg
1 tsp vanilla extract
1/3 cup raspberry, cherry, or strawberry jam (or your favorite flavor!)
Instructions
1. Dry Ingredients: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a large bowl, whisk the flour, baking powder, and salt together.
2. Wet Ingredients: In a separate bowl, whip the butter and sugar using a hand-held mixer until pale and fluffy for about 4 minutes. Beat in the egg and vanilla until just combined. Slowly add the dry ingredients in two batches until incorporated.
Left: Beating together butter and sugar with hand-held mixer. Middle: Beating in egg and vanilla into wet ingredients. Right: Combined dry and wet ingredients into dough.
3. Shape Cookies: Using a cookie or ice cream scoop, scoop the dough into 1 inch balls. Roll the balls in a small bowl of extra sugar. Place about 2 inches apart on the baking sheets. Flatten the ball slightly and press a thumbprint into the center about 1/2 an inch deep. Fill the print with about 3/4 tsp of jam.
Left: Rolling 1 inch balls of dough. Middle: Rolling dough ball in sugar. Right: Flattened dough with thumbprint.
4. Bake: Bake cookies until the edges are golden brown for about 15 minutes. Cool cookies on baking sheets. Enjoy!
Link to my post on the history & culture of thumbprint cookies.
Link to my post on the chemistry & science behind thumbprint cookies.
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