These jam stuffed butter cookies are extraordinarily straightforward to make. They’re additionally scrumptious and chic. Good for any event. Take pleasure in!
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Makes about 24 cookies
1¾ cups (245 grams) all-purpose flour
½ tsp. (2.5 ml) baking soda
½ tsp. (2.5 ml) salt
¾ cup (170 grams) unsalted, very gentle butter
2/three cup (135 grams) sugar + ½ cup (100 grams) for coating
1 giant egg at room temperature
1 tsp. (5ml) vanilla extract
½ cup (165 grams) strawberry jam (a bit extra if wanted)
Warmth your oven to 350 levels F (176 C) and line two baking sheets with parchment paper or silicon mats.
Combine the flour with the baking soda and salt in a bowl.
Place the butter and a couple of/three cups (135 grams) sugar in a bowl and cream it. Add the egg and vanilla and blend. Add the dry components and blend solely till it’s all integrated. Don’t overbeat.
Place the remaining sugar right into a shallow bowl. Make walnut measurement balls with clear fingers and roll them within the sugar. Tempo them on the baking sheet about 2 inches aside.
Make a small indentation in the midst of the cookies together with your thumb. Fill every gap with jam. Bake the cookies for 11 to 15 minutes till the perimeters are frivolously browned.
Take away the cookies from the oven and place the sheet on a cooling rack. Enable the cookies to chill within the sheet for about 10 minutes.
Fastidiously take away the cookies from the sheet and place them on a cooling rack to complete cooling down. Serve and luxuriate in.
Print your recipe right here — http://thefrugalchef.com/2016/02/jam-filled-butter-cookies/
Music courtesy of YouTube —
Prelude No. 16 by Chris Zabriskie is licensed beneath a Artistic Commons Attribution license (https://creativecommons.org/licenses/by/four.zero/)
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