Sunday, December 9, 2007

Jam Thumbprint Cookies

1/2 cup raspberry jam (seedless)
1 Tablespoon Chambord
2 1/4th Cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter at room temp
2/3 cups sugar
2 large egg yolks
1 tablespoon finely grated orange zest
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
Preheat oven to 350 degrees

In a small bowl combine the jam and the Chambord.
( I purchased a sample bottle, its much less expensive)
Set aside.

combine flour baking powder and salt and whisk to blend, set aside.

In a large mixing bowl with an electric mixer, beat the butter and sugar until light and creamy. Beat in eggs, zest and juice and vanilla.
Add the flour mixture a little at a time until blended.

Scoop dough to form one inch balls. Place on prepared baking sheets, spacing one inch apart. Use your thumb or index finger and create a depression in the center of each ball. Fill each indentation with the jam mixture. Bake until golden brown, about 20 minutes.
Cool on wire racks.

I made these today, and the cookie is now a favorite. They passed the husband test!

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