Strawberry Jam Cookies

Strawberry Jam Cookies

Strawberries are a favourite fruit among my two little  ones at home. Both can finish a box of fresh strawberry in no time and the same goes for some strawberry preserves on a piece of bread.
My little boy started eating strawberries even before he had any teeth. Can’t blame them it’s one yummy fruit with all the tangy and sweet flavours.

Strawberry jam cookies have a buttery taste and chewy jammy centre that almost melts in your mouth. It’s easy to make and makes a good tea time snack. Adhya and Alan’s way of eating the cookie is to go for the jam in the centre first and then the cookie.

 Strawberry Jam Cookies Recipe

 

Preparation time: 1 hour                                                             

Yields: 30

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt

3/4 cup unsalted butter (170grams), softened
2/3 cup sugar
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1 teaspoon pure vanilla extract
1/3 cup strawberry jam

Method:

Preheat oven to 180 degrees C. 

Mix the flour, baking powder and salt together in a bowl and keep side.

In another bowl, whip the butter and the sugar until fluffy.

   

Beat egg and vanilla in a separate bowl.          

 

Add the egg and vanilla mixture to butter and sugar and mix until incorporated

Slowly beat in the dry ingredients in 2 additions, mixing until just incorporated 

Roll the dough into lime sized balls and press each ball between your palm slightly.

Place about 2-inches apart on the baking sheets. Press a thumbprint into the centre of each ball.

 Fill each indentation with jam.

Bake for about 20 minutes until edges are golden brown. Cool on a wire rack and serve.

                

Notes:

You can use any jam, mixed fruit, raspberry apricot etc. I used strawberry jam.

For even colour, rotate the pans from top to bottom about halfway through baking.

The cookies can stay outside in an air tight container for up to 4 days.