Thumbprint Butter Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 30 |
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Filled with a variety of fruity jams, these delightful thumbprints would be a colorful choice for a cookie exchange. Ingredients:
6 tablespoons butter, softened |
1/2 cup sugar |
1 egg |
2 tablespoons canola oil |
1 teaspoon vanilla extract |
1/4 teaspoon butter flavoring |
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup cornstarch |
1 teaspoon baking powder |
1/4 teaspoon salt |
3 tablespoons apricot preserves or fruit preserves of your choice |
Directions:
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, oil, vanilla and butter flavoring. In another bowl, whisk flour, cornstarch, baking powder and salt; gradually beat into creamed mixture.
2. Shape dough into 1-in. balls; place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle.
3. Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool. Fill each cookie with about 1/4 teaspoon preserves. Yield: 2-1/2 dozen.
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