One of my favorite hobbies, by far, is baking. I could bake every single day and be delightfully happy! This past weekend I was in the mood to bake and suddenly remembered these delicious cookies that were shared via one of my friend's blog, Little Moments. She is actually no longer blogging on a regular basis, but she had a wonderful blog while she was writing and sharing her beautiful pictures.
I hope you enjoy these as much as "she" and I have!
JAM THUMBPRINTS
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| photo courtesy of Andrea Sickler |
The recipe:
2/3 cup sugar
1 cup butter at rm. temp.
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 cups flour
1/3 cup raspberry jam
1. Preheat oven to 350*
2. In a large bowl, combine sugar, butter and both extracts; mix until creamy - 1-2 minutes.
3. Reduce mixer speed to low and gradually add the flour. Continue beating until well mixed.
4. Take a scoop of dough, about the size of a small walnut and roll in into a smooth ball. Place the balls 2 in. apart on baking sheets. With your thumb, make an indentation in the center and fill each thumbprint with 1/4 tsp. jam.
5. Bake for 15 minutes, until light brown around the bottom edges but pale on top. Allow to cool on the baking sheets for 1 minute, then transfer to wire racks to cool completely.
Yield: 3 1/2 dozen
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