Archive | 3:39 am

12 Days of Baking – Day 5: Butter & Jam Thumbprint Cookies

17 Dec

Folks, the struggle is real! I’m on day 6 and all I want to do is throw my kitchen aid out the window. I know. I know, I did this to myself. This baking every night is a REAL challenge. No doubt.

This recipe is an oldie but goodie! I love butter cookies and I’m obsessed with jam. Put these two together and I’m a happy girl. The recipe is easy to follow and the results are delicious. Small confession, I really am obsessed with jam. I currently have 20 jars in my fridge. I can’t stop buying jam. It’s a real problem! Every time I visit a new city, I need to buy a jar of jam…it’s like a sickness or something. I will go to the local grocery store, make my way down the jam isle (pretending I’m looking for something else) BAM…..jam is in my basket. I need help. I really do. I’m going to get help right after I organize my 20 jars of jam. Let’s get in the kitchen and make some magic!






Butter-Jam CookiesIngredients:1 Cup butter, softened
2/3 Cup of sugar
1 egg
2 1/2 cups of sifted flour
1/2 teaspoon of salt
1 teaspoon of vanilla
jam (strawberry, raspberry and apricot)Directions:Preheat oven to 350 degrees.  Cream together the butter and sugar until light. Beat in the egg.  Add the flour, salt and vanilla.  Mix thoroughly.  Form the batter into a ball.  Wrap the ball in wax paper and put in a plastic bag.  Refrigerate the dough for several hours.

Roll out the dough on a lightly floured surface.  Cut out an even number of cookies.  For each cookie you will need two rounds – a solid one for the bottom and a cutout one for the top.

Place the solid cookies on the baking sheet.  Top each of these with a small spoonful of jam;  then, put cutout cookies on top and press to seal edges.  Bake 11-12 minutes.  Remove to a cooling rack.

%d bloggers like this: