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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 tsp |
| ground ginger: 1/2 tsp |
| salt: 1/4 tsp |
| unsalted butter: 1/2 cup (at room temperature) |
| granulated sugar: 2/3 cup |
| eggs: 1 |
| 2% milk: 2 Tbl |
| vanilla extract: 1/2 tsp |
| cherry preserves: 1/4 cup |
| granulated sugar |
Buttery Jam Cookies
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
12 min -
Servings
24 serving(s)
Tags
- Preheat oven to 375°.
- Whisk dry ingredients together and set aside.
- Beat butter until light and fluffy.
- Add sugar and beat for 1 minute.
- Add egg and beat for 2 minutes more. The mixture will be satiny.
- Add milk and vanilla and beat just to combine. Don't worry if the mixture looks curdled.
- With mixer at low speed, add jam and beat 1 minute.
- Still at low speed, beat in dry ingredients just until combined. Dough will be very thick.
- Drop rounded teaspoons of dough into the sugar.
- Toss to coat and place 1" apart on baking sheets lined with parchment paper.
- Bake for 10-12 minutes, or until cookies are firm and lightly browned around the edges.
- Cool on cookie sheets for 1 minute, then transfer to racks.