Joy of Cooking

Butter and Jam Thumbprint Cookies

指紋餅乾

Ingredients (13 cookies)

Dry ingredient:

1/2 cup + 1/3 cup + 1 tbsp (219ml) all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon fine salt (1/8 teaspoon if using salted butter)

Wet ingredient:

1/3 cup + 1 tbsp (98.3 ml) unsalted butter, softened

1/4 cup sugar

1/2 egg

1/2 teaspoon pure vanilla extract

Topping:

2 tablespoons raspberry, cherry or strawberry jam

Directions

Preheat oven to 350 degrees F (176 degrees C). Line 2 baking sheets with parchment paper.

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.

Drop dough by 1 tablespoonfuls and scoop them into 1-inch balls by hand. Roll them in brown sugar (optional). Press a thumbprint into the center of each ball, about 1/2-inch deep with a 1/2-teaspoon spoon. Fill each indentation with about 1/2 teaspoon jam (do not overfill or jam will leak out during baking). Place about 2 inches apart on the prepared baking sheets.

Bake cookies until the edges are golden, about 12-15 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.

References:

http://www.foodnetwork.com/recipes/food-network-kitchens/butter-and-jam-thumbprints-recipe2.html

http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-holiday-pb-and-j-thumbprints-recipe.html

http://www.epicurious.com/recipes/food/views/siobhans-thumbprint-cookies-368715

http://www.joyofbaking.com/ThumbprintCookies.html

http://allrecipes.com/recipe/9618/thumbprint-cookies-i/