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Ingredients

1 1/2 cups (340g) unsalted butter at room temperature

1 cup (120g) confectioners (powdered) sugar

1/4 tsp salt

1 large egg

1 tsp pure vanilla extract

3 cups (300g) cake flour, sifted

1-2 cups raspberry jam (or apricot or blueberry)

 

Directions

Directions for Jam Cookie

  1. Preheat oven to (180°C).
  2. Whisk sugar and cake flour together. Gently sift.
  3. In a mixer, beat the butter, sugar, and salt together on medium speed until light and fluffy, about 3 or 4 minutes. Start slow so the powdered sugar doesn't fly up too much. Scrape down the sides of the bowl and add the egg. Add the vanilla and beat to incorporate.
  4. Turn the mixer down to low and add the flour, mixing until just barely combined.
  5. Roll the dough into balls about 1" diameter and place about 2" apart on the baking sheet.
  6. Make an indentation for regular thumbprint cookies or heartshape.
  7. Fill each indentation with the jam of your choice – stir it first to smooth it out. Bake for about 10-12 minute, until lightly golden brown around the edges, rotating the baking sheet halfway through the baking time. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.
  8. Serve on Corelle dinnerware