Jam Thumbprints

By Nanadi-2

Ingredients

• 1/2 c. seedless jam
• 2 1/4 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda-lock bag with the jam. Whisk the flour, salt, baking soda, and baking powder together in a medium bowl.
• 1/4 tsp. baking powder
• 1 1/2 sticks unsalted butter, softened
• 2/3 c. sugar
• 3 oz. cream cheese, softened
• 1 large egg
• 1 1/2 tsp. vanilla

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Fill a small zipper-lock bag with the jam. Whisk the flour, salt, baking soda, and baking powder together in a medium bowl.

In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the cream cheese, egg, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.

Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.

Working with 1 1/2 tsp. of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 1 1/2" apart. Using a wet thumb (to prevent sticking), make a small indentation in the center of the dough balls.

Bake the cookies, one sheet at a time, until they are just beginning to set and are lightly browned around the edges, about 10 minutes. Remove the cookies from the oven and, working quickly, gently reshape the indentation with the bottom of a tsp. measure. Snip a small corner off the bag of jam and carefully fill each indentation with about 1/2 tsp. of the jam. Rotate the baking sheet and continue to bake until lightly golden, 12 to 14 minutes.

Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack and let cool completely, about 30 minutes, before serving.

NOTE: The dough can be portioned and shaped into balls, marked with a thumbprint, and frozen; when they are frozen solid, transfer them to a large zipper-lock bag. To bake, arrange the frozen cookies on a parchment-lined baking sheet (do not thaw) and bake about 15 minutes, remove the cookies from the oven, reshape the indentation as directed, fill with jam, and return to the oven to finish baking, 14 to 19 minutes.