Hello everyone; hope you had a wonderful weekend! I've been busy trying out more cookie recipes this weekend, and will be posting the other ones soon.
Today's cookie is actually one of my favorite holiday cookies! The cookie itself is simple and yet totally melts in your mouth! And if you can make the cookies differently every time depending on the fruit flavor of jam/jelly you choose. I made these with strawberry, but I also got some apricot that I will be making very soon.
One note about the indentation that you need to make on the cookie: I don't have a wooden spoon that has a rounded handle (all mine are flat handles), so I decided to use the bottom of my 1/2 tsp measuring spoon. It worked well to make the indentation, but as the cookies baked, the indentation went away!! So make sure to really make a deep indentation on your cookies to make sure they hold their shape better. Next time I'm going to try that and hope that the indentations stay...
Makes ~ 2 dozen cookies
· 12 Tbsp butter (1/ ½ stick), softened
· 1 cup sugar
· 2 eggs
· 4 Tbsp canola oil
· 1 tsp vanilla extract
· 1 tsp butter flavoring
· 3 cups AP flour
· ½ cup cornstarch
· 2 tsp baking powder
· ½ tsp salt
· Assorted jams
1. Preheat oven to 350 degrees F. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg, oil, vanilla, and butter flavoring. Sift and combine the flour, cornstarch, baking powder, and salt in a separate bowl; gradually add to creamed mixture and mix well.
2. Roll into 1 inch balls. Place 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each.
3. Bake at 350 degrees F for 8-10 minutes or until the edges are lightly browned. Remove to wire racks. Fill each cookie with ~1/4 tsp jam; cool.