Bake them 8 to 10 minutes . But do keep an eye on them . These were the first batch that baked for about 10 minutes . See how they are starting to spread out a bit . It is not a bad thing , and frankly I like these better that way . And this is time for them to come out of the oven . For these cookies we are not going to wait for the sides to brown .
Cool in the pan for 5 minutes before transferring to a cooling rack to cool completely – at least 30 minutes . These will be a little soft and chewy in the middle . Definitely a kid friendly cookie .
Add chocolate bits or candied peels instead of jam for a different look .
Instead of Vanilla , use almond or lemon flavoring for an added twist .
I usually double the recipe and freeze one batch . They freeze well up to 3 months , though it rarely last that long.
Ingredients Butter – 1 C
Sugar – 2/3 C (preferably fine )
Vanilla Essence – 1 tsp
All Purpose Flour – 2 1/4 C
Salt – 1/8 TspJam – 1/4 C (your choice)Method
Bring the butter to room temperature .
Take the butter and sugar in a medium bowl and mix well until nice and creamy . Scrape down the sides of the bowl .
Add the vanilla and mix well .
Mix in the flour. Don’t forget to scrape the sides .
Form into a flat disk . Cover tightly with a plastic and refrigerate/ freeze if using later.
For the dough into lime size balls .
Use your thumb to make a small depression on the ball .
Fill about 1/2 tsp jam in the depressions .
Refrigerate the prepared dough balls for at least 1 hour .
Preheat the oven to 350 F (175 C).
Place the dough balls 2 inches apart on a baking sheet lined with parchment paper or baking mat .
Bake for 8 to 10 minutes .
Cool in the pan for 5 minutes .
Transfer to a cooling rack and cool completely .
Store in an airtight container.