Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- Sift together the flour, baking powder, and salt; gradually add to the wet mixture until just combined.
- Form small balls of dough (about one inch in diameter) and place them on prepared baking sheets. Press a thumbprint into each ball to create a well.
- Fill each thumbprint with raspberry jam without overfilling.
- Bake for 12-14 minutes or until lightly golden around the edges. Allow to cool on wire racks.
- Dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 137
- Sugar: 6g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg