<\/p>\nToday was so cold in Chicago that Lucy and I decided to warm up the kitchen by baking a special treat. In the process, we discovered her favorite cookie yet! <\/p>\n
<\/p>\n
The distinctive feature of this cookie is the jam-filled center, which Lucy enjoys by dipping her finger into the goo and licking it off. Since Lucy loves cookies and loves to dip things, this combines the best of both worlds — a cookie with built-in dip! Of course, this evening she also chose to dip her cookie into some Italian dressing at one point. Mmm! There’s no accounting for taste.<\/p>\n
This recipe is modified a bit from the “original”:http:\/\/www.marthastewart.com\/aunt-maggies-jam-thumbprint-cookies-%3C%3C-see-photo-page-156?xsc=stf_MSLO-RECIPE found in the July\/August 2007 edition of “Everyday Food”:http:\/\/www.marthastewart.com\/everyday-food?rsc=footer.<\/p>\n
h3. Jam Thumbprint Cookies<\/p>\n
3 sticks (1.5 cups) salted butter, room temperature
\n1 cup sugar
\n1 teas vanilla extract
\n1 egg
\n3.25 cups flour
\n1\/2 teas salt
\n3\/4 cup jam (we used strawberry for some, blackberry for others — any flavor should work)<\/p>\n
Preheat oven to 350°F. Cream butter and sugar together in a large bowl. Add egg and vanilla, mix well. Add flour and salt, mix until just incorporated.<\/p>\n
Shape dough into 1-inch balls using about 2 teaspoons of dough for each ball. Place on baking sheets, about 3 inches apart. <\/p>\n
Moisten thumb with water, and make a somewhat deep indentation in each ball. You want it deep enough that the jam won’t run out. Microwave the jam for about 25-30 seconds, or until it is pretty liquid. Spoon about 1\/2 teaspoon of jam into each indentation. <\/p>\n
Bake until cookies are golden brown around the edges, around 15-20 minutes (depending on their size). Let cool in pan 2 minutes, then transfer to a rack to cool completely.<\/p>\n
They’ll keep in an airtight container at room temperature for up to 2 days. I put most of ours into a tupperware and froze them so I wouldn’t eat them that quickly! Makes about 50 cookies.<\/p>\n","protected":false},"excerpt":{"rendered":"
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