Are you Jammin’?

As amazing as they tasted on toast when I saw this recipe it reminded me of my Grandma Miller and how her amazing jams would be showcased on small shortbread type cookie. She called them Ice Cream cookies. Not sure why except that maybe it was because she always had a can full of them in the freezer and they went well with icecream?

Usually, she had apricot and strawberry jam, but I think the jams that Roxanne and I made would be perfect as well!

Butter and Jam Thumbprints

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 3/4 cup unsalted butter (1 1/2 sticks), softened
• 2/3 cup sugar, plus more for rolling
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/3 cup raspberry, cherry or strawberry jam

Directions

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
2. Whisk the flour, baking powder and salt together in a bowl.
3. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes.
4. Beat in the egg and vanilla until just combined.
5. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
6. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar.
7. Place about 2-inches apart on the prepared baking sheets.
8. Press a thumbprint into the center of each ball, about 1/2-inch deep.
9. Fill each indentation with about 3/4 teaspoon jam.
10. Bake cookies until the edges are golden, about 15 minutes.  Cool cookies completely on the baking sheets.

Quick Tip: Store cookies in a tightly sealed container for up to 5 days. Store half in ziplock bag in the freezer. Seriously have no idea how long you can keep them since they are always still fresh when the last one is eaten.

Recipes and photo courtesy of Food network