Sunday, December 23, 2012

Raspberry Thumbprint Cookies

This is my first year really making Christmas cookies, and I have no idea why I waited so long. I didn't have too much confidence in my baking skills, but I think I pulled it off this year! You can substitute whatever kind of jam you would like, but raspberry is my favorite. Hope you enjoy these cookies!

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup salted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup raspberry jam

Preheat oven to 300 degrees. In a medium. Bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.

In a medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.

Scoop tablespoonfuls of dough, roll into 1-inch diameter balls and place on parchment lined baking sheets 1 inch apart. Poke center of the cookie ball with finger. Place 1/2 teaspoon of jam in the center of each cookie ball.

Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface. Makes approximately 4 dozen.

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