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Thumbprint Jammies

Source of Recipe


Good Housekeeping






List of Ingredients



• 2 cups all-purpose flour
  
• 1 tsp baking powder
  
• 1/4 tsp salt
  
• 1 cup sugar
  
• 3/4 cup butter or margarine (1-1/2 sticks), softened
  
• 1 large egg
  
• 3 Tbsp milk
  
• 2 tsp vanilla extract
  
• 1/2 cup favorite seedless jam
  






Instructions



1. Preheat oven to 350° F. On waxed paper, combine flour, baking powder and salt.
   
   
2. In large bowl, with mixer at medium speed, beat sugar and butter until creamy. Add egg, milk and vanilla; beat until well blended. Reduce speed to low; beat in flour mixture just until blended.
   
   
3. Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased large cookie sheet. Bake 6 minutes.
   
   
4. Remove cookie sheet from oven. Working quickly, with greased rounded measuring teaspoon or large end of melon baller, gently press a small indentation in center of each cookie, making sure not to press all the way through. Fill each indentation with rounded ½ teaspoon jam.
   
   
5. Return cookies to oven and bake 12 to 14 minutes longer or until edges are browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and jam.
   
   Makes about 2 ½ dozen cookies.