Strawberry Jam Thumbprint Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
¾ cups butter, softened
02 -
¼ cup shortening
03 -
1 ½ cups sugar
04 -
2 eggs
05 -
1 ½ teaspoons vanilla extract
06 -
2 ½ cups flour
07 -
3.4 ounces instant vanilla pudding mix
08 -
1 teaspoon baking powder
09 -
½ teaspoon salt
→ Filling
10 -
1 cup strawberry jam
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a mixing bowl, cream together the butter, shortening, and sugar using an electric mixer.
03 -
Add eggs, vanilla extract, and instant vanilla pudding mix to the creamed mixture. Mix until thoroughly combined.
04 -
In a separate bowl, stir together the flour, baking powder, and salt.
05 -
Gradually add the dry ingredient mixture into the wet mixture, mixing in small increments until all the flour is incorporated.
06 -
Scoop dough by the tablespoonful, shape into balls, and place them 2 inches apart on the prepared baking sheet. Use your finger or the handle of a wooden spoon to press an indentation into the center of each ball.
07 -
Spoon strawberry jam into the indentation of each cookie.
08 -
Bake the cookies for 12-15 minutes or until set and lightly golden brown around the edges.
09 -
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
# Notes:
01 -
Use different varieties of jam, like apricot, raspberry, blueberry, or cherry, for a creative twist.
02 -
Add a glaze or powdered sugar to decorate the cookies for a festive presentation.
03 -
Top with slivered almonds, pistachios, or other nuts for added texture.