Thumbprint Raspberry Jam Cookies are my husbands absolute favorite Christmas cookie. I need to make a separate batch just for him! These cookies are delicious and best given or eaten within a few days for the melt in your mouth butter flavor cookie. You can use anytime of jam you like. I suggest seedless because really who wants seeds in their teeth under the mistletoe?
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Thumbprint Jam Cookies
Ingredients
¾ cup butter, softened
2/3 cup sugar
1 egg
1-1/2 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon salt
1-3/4 cup flour
1/3 cup seedless raspberry jam
Directions
Heat oven to 350ºF. Beat butter and sugar in large bowl with electric mixer on medium speed until light and creamy (about 5 minutes) Stir in egg and vanilla extract, add dry ingredients and combine.
Roll 1-inch balls from mixture and place on greased cookie sheet. Make a thumbprint indent in each cookie. Using a teaspoon carefully fill the indent with jam. Do not overfill.
Cool completely.
