1 Picture
Ingredients
- 1 and 1/2 cups melted butter (3 sticks, 12 ounces, 3/4 pound)
- 2 cups white (granulated) sugar
- 1/2 cup melted raspberry, blackberry, strawberry, or any berry jam (I used Knott’s seedless raspberry)
- 2 beaten eggs
- 1/2 teaspoon baking soda
- “1 teaspoon salt
- 4 cups flour
- 1/3 cup white (granulated) sugar for later
- 1/3 cup berry jam for later
Details
Preparation
Step 1
DO NOT preheat the oven – this cookie dough has to chill before baking.
Melt the butter in a large microwave-safe bowl. Add the white sugar and mix it in thoroughly. Let the bowl sit on the counter while you do the next step.
Melt the jam in the microwave or in a saucepan over low heat. Once it’s the consistency of syrup, mix it in with the butter and sugar.
Add the eggs, one at a time, mixing after each addition.
Mix in the baking soda and salt. Stir until they’re thoroughly incorporated.
Add the flour in one-cup increments, mixing after each addition. Give a final stir, cover the mixing bowl with plastic wrap, and refrigerate the dough for at least 2 hours. (Overnight’s even better.)
When you’re ready to bake, preheat the oven to 350 degrees F., rack in the middle position.
Place cup sugar in a small bowl on the counter. You’ll use it to coat your cookies.
Roll the chilled dough into walnut-sized balls with your impeccably clean hands. Roll the balls in the bowl with the sugar, and then place them on a greased standard-sized cookie sheet, 12 cookies to a sheet.
Flatten the dough balls with a greased spatula.
Make a small indentation with your thumb or index finger in the center of each cookie. Fill the indentation with a small bit of jam (about 1/8 teaspoon.)
Bake the cookies for 10 to 12 minutes at 350 degrees F. Let them cool for 2 minutes on the cookie sheet, and then transfer them to a wire rack to finish cooling.
Review this recipe