Recipes

Rachel Johnson, www.stupidgoodrachel.com

Raspberry Thumbprint Cookies

Pair a buttery cookie with a bright jam for this addictive treat.

MAKES: 2 DOZEN COOKIES

TOTAL TIME: 1 HOUR

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter (1 1/2 sticks), softened

2/3 cup sugar

1 large egg

1 teaspoon pure vanilla extract

1/3 cup raspberry jam

1. Combine flour, baking powder and salt; mix well.

2. In a large bowl fitted with a hand mixer, combine butter and sugar; mix on medium-high speed until fluffy (about 5 minutes).

3. Beat in the egg and vanilla.

4. Add dry ingredients to butter mixture, mixing until just incorporated.

5. Chill dough 30 minutes.

6. Preheat oven to 350°F.

7. Line two baking sheets with parchment paper.

8. Scoop dough into 1-inch balls. Press a thumbprint into the center of each ball; fill with about 3/4 teaspoon of jam.

9. Bake cookies about 15 minutes or until edges are golden.

10. Cool completely on a wire rack.

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