Baked for the 2010 Serious Eats Cookie Swap Hannah Smith-Drelich, SE intern
Adapted from Martha Stewart Magazine Holiday Cookies 2010
About This Recipe
|Yield:||Makes 4 1/2 dozen|
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 3 1/4 cups all-purpose flour
- 3/4 cup jam, such as raspberry, blueberry, plum, or lingonberry
Preheat oven to 350°F. In bowl, beat butter and sugar with electric mixer on medium-high heat speed until pale and fluffy, 3 to 4 minutes. Add egg, and beat until completely combined. Reduce speed to low, add flour, and mix just until incorporated.
Shape dough into 1-inch balls. Place on parchment-lined baking sheets, spacing at least 3 inches apart.
Moisten thumb with water, and gently press center of each ball to make indentation. Heat jam in small saucepan over medium until melted; spoon about 1/2 teaspoon into each indentation. Bake, rotating sheet halfway through, until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. Cookies can be stored in single layers in an airtight container at room temperature up to 2 days.