Butter & jam thumbprints

i haven't been baking much lately, it's a conscious decision on my part. i go thru so much flour and sugar, plus my hips just can't take it anymore. however, this past weekend, with all the savory goodness that thanksgiving brings, i had a craving for something sweet. i was not in charge of desserts this year so i quite literally had nothing sweet in the abode. after lamenting about it for a full 48 hours to Nuria, i finally got off my ass and threw together some cookies. the recipe is from the back package of some kitchen gadget, not sure which.

the cookies turned out ... ok. fresh out of the oven they were too sweet, crumbly and well, unimpressive. but there were 30 of them and i was not willing to throw them out. 24 hours later, while sipping some tea i grabbed one and the flavors had mellowed. it wasn't as sweet, and lawd, it hit the spot. i used homemade blackberry jam {as in i bought the jam from the cracker barrel}. if i ever make these again, i'd cut back the sugar or use my own jam where the sugar amount is more controlled.

Butter & Jam Thumbprint

1 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp fine salt
3/4 cup unsalted butter, room temp
2/3 cup sugar, plus more for rolling
1 large egg
1 tsp vanilla
1/3 cup jam

heat oven to 350F. Line baking sheets with parchment paper or silicone mats.

whisk flour, baking powder and salt together in a bowl. in another bowl, whip butter and sugar with an electric mixer until fluffy, about 5 minutes. beat in egg and vanilla until just combined. slowly beat in dry ingredients, in 2 additions, mixing just until incorporated.

scoop dough in 1" balls with a cookie or ice cream scoop, in in sugar. place about 2" apart on baking sheet. press a 1/2" deep thumbprint into cent of each ball. fill each print with about 3/4 tsp jam.

bake cookies until edges are golden, about 15 minutes. coooking baking sheets.

Today's song: Stars, Going Going Gone