Sugar Cookie Thumbprints with Spiced Jam

Name: Sugar Cookie Thumbprints with Spiced Jam
Prep time: 20 min
Cook time: 12 min
Yield: 27
Cuisine: American,
Ingredients: 3 cups flour; 1 1/2 tsps baking powder; 1/2 tsp salt; 1 cup (2 sticks) butter, softened; 1 cup sugar; 3 tbsps heavy cream; 1 egg; 1 tsp McCormick® Pure Vanilla Extract; 1/2 cup berry jam, such as strawberry, raspberry or blueberry; 1/2 tsp McCormick® Cinnamon, Ground; 1/2 cup apricot or peach preserves or orange marmalade; 1/4 tsp McCormick® Ginger, Ground

Kim Ima is owner of The Treats Truck, a bakery on wheels in New York City, and author of The Treats Truck Baking Book. Ima believes that the middle of an ordinary day is the perfect time to treat yourself or a friend to a cookie, like these thumbprint cookies filled with cin... Read More Read Less

20m

PREP TIME

12m

COOK TIME

175

CALORIES

12

INGREDIENTS

Servings: 27 (2 cookies)

Ingredients

Sugar Cookies
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
3 tablespoons heavy cream
1 egg
1 teaspoon McCormick® All Natural Pure Vanilla Extract
Spiced Jams
1/2 cup berry jam, such as strawberry, raspberry or blueberry
1/2 teaspoon McCormick® Ground Cinnamon
1/2 cup apricot or peach preserves or orange marmalade
1/4 teaspoon McCormick® Ground Ginger

KEY PRODUCTS

INSTRUCTIONS

1 For the Sugar Cookies, mix flour, baking powder and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, cream and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate at least 30 minutes or until firm.
2 Preheat oven to 350°F. For the Spiced Jams, mix berry jam with cinnamon in small bowl until well blended. Mix apricot or peach preserves or orange marmalade with ginger in another small bowl. Shape dough into 3/4-inch balls. Place on baking sheets. Use a measuring teaspoon to make an indentation in center of each cookie. Fill each with 1/2 teaspoon of the spiced jam.
3 Bake 10 to 12 minutes or until lightly browned around the edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.