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Thursday, December 26, 2013

Tis' The Season!

Hello Dear Readers!
   I hope you all had a wonderful Christmas! I have been taking a bit of a hiatus lately but will be back in full swing after New Year's. As always, I do loads of holiday baking. I'd like to share with you a recipe that I adore & is always a hit with my family. It is for my famous (and easy) Jam Thumbprint Butter Cookies!
  I am so in love with these yummy things that I don't just wait for the holidays to make them. I hope you all will enjoy them as much as my family does :) I welcome all of your comments so please let me know what you think. If you have anything that you'd like to see a recipe for just let me know that as well. Have a happy & healthy New Year!

Jam Thumbprint Butter Cookies (Yield approx. 55 cookies)
24 tablespoons (3 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
3 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup jam (any type)
DIRECTIONS

STEP 1
Preheat oven to 350 degrees.
In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
STEP 2
Shape dough into 1-inch balls (about 2 tablespoons each) & roll in sugar. Place on baking sheets, at least 3 inches apart.
STEP 3
Using the back of a 1/4tsp measuring spoon, gently press the center of each ball, making an indentation about 1/2 inch deep. Spoon about 1/4 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.