Sunday, October 26, 2008

Recipe # 12: Jam Thumbprints

Another family stand-by. These differ from a lot of thumbprint recipes because you actually bake them with the jam in, instead of adding the jam after they're baked. We like that better because we think it makes them less messy/sticky. My personal favorite is raspberry jam, and I like the seeds, but I guesssssss you can use whatever you like....

Jam Thumbprints

1/4 cup margarine, softened
1/4 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 2/3 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream
3/4 cup finely chopped nuts (any kind)
1/3 cup seedless jam (any flavor, and I like the seeds!)

In a large bowl, cream the margarine, shortening and sugar. Beat in the egg and vanilla. Add about half the flour, the baking powder, baking soda, and salt. Mix well. Add sour cream and mix until well blended. Add the remaining flour and mix well.
Shape into 1 1/4 inch balls. Roll in nuts. Place 2 inches apart on greased cookie sheets. Make a 1/2 inch deep dent in each cookie and fill it with jam.
Bake at 350 degrees for 8-10 minutes.
Cool on a wire rack.
Makes about 36 cookies.

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