Double Thumbprint Cookies

From Better Homes and Gardens February 2005

Double Thumbprint Cookies
Double Thumbprint Cookies

PREP TIME

45

minutes

TOTAL TIME

52

minutes

SERVINGS

30

cookies

PREP TIME

45

minutes

TOTAL TIME

52

minutes

SERVINGS

30

servings

Ingredients

  • 1/2

    cup butter, softened

  • 1/4

    cup granulated sugar

  • 1/4

    cup packed brown sugar

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 1

    egg

  • 1

    tablespoon milk

  • 1

    teaspoon vanilla

  • 2

    cups all-purpose flour

  • 1/4 to 1/3

    cup cherry jam or preserves, or seedless raspberry preserves

Directions

Preheat oven to 375. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixture. Stir in any remaining flour. Shape dough into ¾-inch balls. For each cookie, place 2 dough balls side by side with one side touching on an ungreased or parchment paper-lined cookie sheet. Press thumbs into each ball to form an indentation in each. Press in center of each with thumb and taper bottom of cookie with fingers to form a heart-shape. Repeat with remaining dough balls, leaving about 2 inches between cookies. Bake for 7 to 9 minutes or until edges are lightly browned. Remove from oven; transfer to a wire rack. While warm, fill each indentation with jam (snip any large pieces of fruit). Cool completely.

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