Double Thumbprint Cookies

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• Servings: 24
• 1/2 cup butter, softened (no substitues)
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4-1/3 cup seedless raspberry preserves (or your choice of jam or preserves)

Recipe

• 1 preheat oven to 375°.
• 2 in a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• 3 add granulated sugar, brown sugar, baking powder, and salt.
• 4 beat until combined, scraping the sides of bowl occasionally.
• 5 beat in egg, milk, and vanilla until combined.
• 6 beat in as much flour as you can with mixer.
• 7 stir in any remaining flour by hand.
• 8 shape dough into 3/4-inch balls.
• 9 for each cookie, place 2 dough balls side by side with one side touching on an ungreased or parchment lined cookie sheet.
• 10 press thumbs into each ball to form an indentation in each press in center of each with thum and taper bottom of cookie with fingers to form heart shape.
• 11 repeat with remaining dough balls leaving about 2 inches between cookies.
• 12 bake 7-9 minutes or until edges are lightly browned.
• 13 remove from oven transfer to a wire rack.
• 14 while warm, fill each indentation with jam.
• 15 cool completely.
• 16 make 24-30 cookies depending on size of the dough balls you make.