2025 means it’s time for jam-filled cookies!
because raspberry jam tastes yummy and looks festive, i chose the 2025 cookie recipe card to be these delicious jam-filled cookies. originally ‘borrowed’ from the america’s test kitchen website. you really can never go wrong with atk recipes – they are usually foolproof and easy enough for the most novice baker, as well as being high-end enough for the seasoned pastry chef!
why not give this cookie a try for this year’s cookie tray! you can’t go wrong – and it’s definitely a crowd-pleaser!
jam thumbprint cookies
ingredients:
(yield: about 45 cookies)
1/2 cup seedless jam (i use raspberry)
2 1/4 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
12 tablespoons unsalted butter, softened
2/3 cup granulated sugar
3 ounces cream cheese, softened
1 large egg
1 1/2 teaspoons vanilla extract
instructions:
1.adjust oven rack to middle position & heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. fill small zipock bag with jam &set aside.
3. whisk flour, salt, baking soda, & baking powder together in medium bowl.
4. beat butter & sugar on medium speed until fluffy, 3-6 minutes.
5. add cream cheese, egg, & vanilla, & beat til combined.
6. roll into teaspoon-sized balls (size 40 scoop if you have one.)
7. using greased rounded 1-tsp measure, make indentation in center of each dough ball.
8. bake cookies, 1 sheet at a time, until just beginning to set & lightly brown around edges, about 10 minutes. Remove sheet from oven, & gently reshape indentation in center of cookie with greased rounded teaspoon. Snip small corner of ziplock bag & carefully fill indentation with about 1/2 teaspoon of jam.
9. rotate sheet & continue to bake until lightly golden, 12-14 minutes. let cookies cool 10 minutes on baking sheet, then transfer to wire rack.
Enjoy!
You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
