Raspberry Jam Thumbprints
(recipe adapted from Mrs. Fields)
- 2 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- I cup salted butter, softened
- 3/4 cup sugar
- I large egg
- 1 tsp. pure vanilla extract
- 1/2 tsp. almond extract
- 1 cup raspberry fruit jam
Preheat oven to 300°F.
In medium bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.
In 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 dough ball.
Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface.
Yield: About 4 dozen (I made them slightly larger than an inch so obviously I didn’t get 4 dozen!)