Jam Cookies

Jam cookies

Easy jam thumbprint cookies

 A soft shortbread cookie dough that melts in your mouth.

These cookies are easy to make and taste amazing and with their jam centre they are hard to resist.

I love making these jam cookies with raspberry jam, but you can make them with any jam of your like from strawberry, apricot, blackberry, or mixed berry the options are endless.

A fun cookie the kids love to help with, any excuses to get their fingers in the cookie dough, but this time you are asking them too.

What you will need

Salted butter – I use salted butter for all my baking. If you are using unsalted butter add a ¼ teaspoon of salt to the recipe.

Sugar – I use white granulated sugar for this recipe but you could also use caster sugar.

Egg – I always have my eggs at room temperature for baking.

Vanilla

Flour – all-purpose flour.

Baking powder

Jam – you can use any flavour jam that you like. My favourite is raspberry jam.

Preheat your oven to 180 and line 2 baking trays with parchment paper or silicone mates.

In a bowl beat your butter and sugar until light and fluffy about 2 minutes.

Add in your egg and vanilla and beat for about 1 minute.

Then add in your flour, baking powder and cornflour, mix until your cookies dough comes to a ball.

Divide cookie dough in to 15 even balls and press your thumbprint into the centre of each one and fill with jam.

This recipe makes 15 large cookies or about 24 smaller cookies.

Bake until cookies are golden, about 15 minutes

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