Butter and Jam Thumbprints

Name: Butter and Jam Thumbprints
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: European
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 teaspoon pure vanilla extract (or 1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste); 1/3 cup raspberry jam (or cherry or strawberry; homemade or higher quality store-bought preferred)

6 steps

Prep:20minCook:18min

Updated at: Thu, 17 Aug 2023 02:29:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories102.7 kcal (5%)

Total Fat5.2 g (7%)

Carbs13.2 g (5%)

Sugars7.3 g (8%)

Protein1.1 g (2%)

Sodium53.7 mg (3%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

28 servings

1 ¾ cupsall-purpose flour

½ teaspoonbaking powder

½ teaspoonfine salt

¾ cupunsalted butter

softened

⅔ cupsugar

plus more for rolling

1egg

large

1 teaspoonpure vanilla extract

/2, seeds scraped from pod 1/8 vanilla paste

⅓ cupraspberry jam

or cherry or strawberry, homemade or higher quality store-bought preferred

Instructions

Step 1

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

OvenPreheat

Step 2

Whisk the flour, baking powder and salt together in a bowl.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

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