Pineapple & Mango Jam Thumbprint Cookies
Adapted from Everyday with Rachel Ray – October 2011
For thumbprint cookies you will need:
½ cup unsalted butter, softened
1 cup confectioner’s sugar
1 teaspoon pure vanilla extract
2 cups flour
1 teaspoon baking powder
Pineapple & Mango jam
In a large bowl combine the butter until creamy. Mix in the sugar, egg, vanilla, then mix in flour and baking powder. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 325 degrees. Take about a tablespoon of dough and shape. Press down with your thumb to make a small well in the center of the cookie. Do not press too hard. Fill with about ½ teaspoon of jam. Bake until lightly golden about 20 minutes. Transfer to a rack and let cool completely. Dust with extra powdered sugar for garnish! Enjoy!
I hope everyone has a beautiful weekend!!!