BakeItUp

I have been stress baking due to the college quarter ending and finals have doomed upon me.

I whipped up these scrumptious thumbprint jam cookies last night. The jam is premade. The shortbread is just right imo. I don't have a mixer so I creamed the butter by hand. The mixture can be a bit dense so may be hard for folks who don't have a lot of hand strength/dexterity.

I picked up the recipe on the site "Jen's Favorite Cookies". I did not roll the cookies in sugar prebake though, as I thought that would be too sweet. I think the jam added all the all piazza I needed. I made them a little big because I wasn't sure the ratio, so I let them cook about 5 minutes by themselves and then put them in for the 15 minutes the recipe calls for. I ended up adding an additional 5 minutes at the end because I like a crispy edge.


Ingredients

• 1¾ cup flour
• ½ tsp. baking powder
• ½ tsp. salt
• ¾ cup butter, softened
• ⅔ cup sugar, + more for rolling
• 1 large egg
• 1 tsp. vanilla
• ⅓ cup raspberry, cherry, or strawberry jam

Equipment

• mixing bowl
• wooden spoon (or other mixing utensil)
• cookie sheet
• spoon for dropping jam into cookie hole
• suitable measuring utensils
• cooling rack
• spatula or utensil to lift cookies from sheet to rack

Instructions

1. Whip the butter and sugar for about 5 minutes, until light and fluffy.
2. Add the egg and vanilla, and mix well.
3. Gently mix in the dry ingredients, just until incorporated.
4. Roll dough into balls, and roll in sugar to coat.
5. Place on baking sheet. Use thumb to make an indent in the dough. Fill the dough indents with jam.
6. Bake at 350 degrees for 15 minutes.

Serves: 3 dozen, total time about 30 minutes

Sorry to deprive y'all of my amateur photography skills but I am not sure of any hosting sites. :/