So I got a little tied up this weekend and did not have the chance to update with my next recipe. This one is a particular dessert favourite of mine since it isn't the after dinner kind. These cookies are usually served with breakfast, brunch, and sometimes lunch. This is done because of the use of breakfast/lunch flavours. It reminds me of jam on warm buttery thick sliced bread, but much sweeter!
My family has been making these for quite a long time, and I hope after you try this recipe, you will as well =]
Butter and Jam Cookies
2 stick of BUTTER
2/3 cup of SUGAR
1 EGG
2 1/2 cups of FLOUR
1/2 teaspoon of BAKING POWDER
1 teaspoon of VANILLA
1 jar of thick JAM (jelly CAN NOT be subsituted)
PINCH OF SALT
COOKIE SHEET
MIXING BOWL
Optional: confectionary sugar
First things first you need to leave your butter and eggs out on the counter for about 3 hours until they are room tempruture. Once these have set, set your oven to 375 degrees. In a large mixing bowl combine all ingredients and mix by hand. Once it is all mixed up roll dough into little balls and place an inch apart on your cookie sheet.
After all of your ball cookies are on he cookie sheet take your thumb and make a thumb press lightly. This is where you will place the jam. I always use thick raspberry with seeds because it is what my family has always used. If you don't like seeds get seedless strawberry or any ohr flavour you desire. Using "preserves" also works, sometimes they are labled sepreatly from the jams and jelly's.
Bake your cookies for 10 to 12 minutes. Once they are cool you can sprinkel with confectionary sugar if you desire =]
I will post pictures of these soon, and please check out tonight's recipe will be broccoli rabe and sausage heros.
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