Great Aunt Emmy's Jam-Filled Cookies

You’ll Need:

1 c. brown sugar
3/4 c. butter
1 egg
2 tbsp. light cream
2 c. flour
3 tsp. baking powder
1/2 tsp. vanilla

How To:

Preheat oven to 375F.

Cream butter and sugar together.  Beat in egg and add cream and vanilla.  Mix in flour and baking powder.

Drop by spoonfuls on to a cookie sheet lined with parchment paper.  Press your thumb into the center of each cookie to indent it, and spoon 1/2 teaspoon of your favorite jam on to each cookie.  I prefer raspberry jam, but strawberry, apricot, blueberry, or apple would all be delicious.

Bake for 10 minutes or until the bottoms are browned.  Remove from cookie sheet to a wire rack to cool.

Makes: 24 cookies

Prep Time: 10 minutes
Chill Time: n/a
Cook Time: 10 minutes
Calories: 167

This is an old family recipe that my mother passed on to me.  It makes the cookies soft and sweet, unlike most thumbprint recipes that I’ve come across, which are very crumbly.  She got it from her Aunt Emmy.  I hope you enjoy it! (Thanks, Mom!)