These’re some shortbread-y thumbprint cookies with your favorite flavor of preserves/jam. They went over really well with my floor hockey team, who have noted that we had won the two games that I had brought snacks to at that point and decided that dessert is our good luck charm.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1/2 cup sugar
• 1/2 cup raspberry preserves, or your favorite flavor

Sift together the flour, baking powder, and salt in a small bowl and set aside.

Cream together the butter and sugar until light and fluffy. Add the dry ingredients and beat until light and fluffy, stopping to scrape down the sides of the bowl several times.

Starts off crumbly, but comes together after a few minutes.

Pat the batter into a rectangle roughly 1/2″ thick and wrap in plastic wrap. Refrigerate at least 3 hours.

15 minutes before baking, preheat the oven to 275 degrees. Line two cookie sheets with parchment paper.

Measure out rounded teaspoonfuls of dough and roll them into balls.

Place the balls about 1 1/2″ apart on the sheets, then make firm dents into each ball with your thumb or finger.

Bake until lightly golden, 25-30 minutes. Remove from the oven and increase the oven to 325 degrees. Fill each cookie with 1/2 teaspoon preserves.

Bake another 10 minutes until the jam has begun to melt and spread. Allow to cool on the sheet before eating, as hot jelly burns!

Buttery and delicious!

Rosie’s Butter Cookies

From Rosie’s Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book.

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1/2 cup sugar
• 1/2 cup raspberry preserves, or your favorite flavor

Sift together the flour, baking powder, and salt in a small bowl and set aside.

Cream together the butter and sugar until light and fluffy. Add the dry ingredients and beat until light and fluffy, stopping to scrape down the sides of the bowl several times. Pat the batter into a rectangle roughly 1/2″ thick and wrap in plastic wrap. Refrigerate at least 3 hours.

15 minutes before baking, preheat the oven to 275 degrees. Line two cookie sheets with parchment paper.

Measure out rounded teaspoonfuls of dough and roll them into balls. Place the balls about 1 1/2″ apart on the sheets, then make firm dents into each ball with your thumb or finger. Bake until lightly golden, 25-30 minutes.

Remove from the oven and increase the oven to 325 degrees. Fill each cookie with 1/2 teaspoon preserves. Bake another 10 minutes until the jam has begun to melt and spread. Allow to cool completely on the sheet before eating.