Hey y’all! I’m hoping to spread a little bit of love (get it, because jam!) with this cookie recipe today. I made these cookies just before Valentine’s Day and let me tell you, they did not disappoint. They were so cute, and tasted phenomenal. We just ran out, and I thought I’d share the recipe I used and some photos!
I absolutely loved just taking a break from homework and listening to SZA and mixing things together. It’s moments like those that remind me why I love baking (and the eating of course).
Recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/butter-and-jam-thumbprints-recipe2-2009046
Ingredients
I’ve linked the recipe above, but I want to add the ingredients because when I read at recipes, the first thing I look at is if I have the ingredients to even consider it.
- 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
- 1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
- 1/3 cup raspberry, cherry or strawberry jam
These cookies just have the right amount of crunch and a gorgeous buttery taste. The dollop of jam in the center just completed it. The making of the cookies itself only took about 30-45 minutes and I’m a slow slow baker. I did let the dough sit it the freezer for an about half an hour as well, so the total prep time was about an hour. It’s just a delicious recipe that quick and easy to whip up any day. Happy baking!
Creative Catastrophe 