Cookie Friday : Raspberry jam sugar cookies

Raspberry jam cookies

Cookie Friday : Raspberry jam sugar cookies

You can call it a mixture between a thumbprint cookie and a sugar cookie. It’s a yummy mixture between the two.

6 tablespoons of butter
1/2 cup of sugar
1 egg
2 tablespoons of oil
1 teaspoon of vanilla extract
1 teaspoon of rum extract
1-1/2 cups of flour
1 teaspoon of baking powder
1/4 teaspoon of salt
raspberry jam {you like a teaspoon of jam for each cookie}

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, oil, vanilla and butter flavoring. Combine the flour, cornstarch, baking powder and salt; gradually add to creamed mixture and mix well.
  • Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each.
  • Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks. Fill each cookie with 1/4 teaspoon jam and/or preserves; cool. Yield: 2-1/2 dozen.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s