Prep 30 mins
Cook 15 mins
These are fun to make with kids and a great way to use up leftover jam. Although these call for Raspberry jam, any jam or a variety of jams can be used - if using different colored jams/marlmade these look so pretty on a tray. Recipe source: Bon Appetit (June 1987)
- 2 tablespoons sugar
- 3⁄4 teaspoon cinnamon
- 1 3⁄4 cups flour
- 2 tablespoons flour
- 3⁄4 cup brown sugar
- 1⁄4 teaspoon salt
- 1 cup butter, room temperature
- 1 egg yolk
- 1 1⁄2 teaspoons vanilla
- raspberry jam (see note above in description)
- Preheat oven to 350-degrees F.
- Spray cookie sheets with Pam or grease with butter (or use the butter wrappers from the butter to help grease pans). Set aside.
- In a small cup (I use a tea cup) combine 2 tablespoons sugar with cinnamon. Set aside.
- In a large bowl combine next 3 ingredients (flour -salt). Stir in butter, egg yolk and vanilla and beat with an electric mixer until combined.
- Form dough into 1-inch rounds (if dough is too soft, refrigerate for 1 hour).
- Arrange rounds on prepared cookie sheets, spacing 1-inch apart.
- Using fingers (this is the part that kids like to help with), make indentations in centers of half of the rounds. Using a small spoon (a baby spoon works great) fill indentations with cinnamon sugar.
- Bake all rounds for 5 minutes. Remove from oven.
- Make indentations in centers of remaining rounds and fill with jam (see description above).
- Return to oven and bake for 8-10 minutes.
great cookies, I think I will increase the sugar next time I make these though, just personal preference my family likes a sweet cookie! These are buttery rich with a lovely tender texture, I can see these on my holiday cookie platter using different jams and jellies, thanks for sharing Ellie!...Kitten:)