Butter and Jam Thumbprint Cookies 1 ¾ Cups all-purpose Flour ½ teaspoon baking powder ½ teaspoon salt ¾ cup unsalted butter (1 ½ sticks), softened 2/3 cup sugar, plus more for rolling 1 large egg 1 teaspoon of pure vanilla extract 1/3 cup of raspberry, cherry, or strawberry jam, or any other flavor
- Preheat oven to 350. Line 2 baking sheets with wax paper or silicone mats. Whisk the flour, baking powder, and salt together in a bowl.
- In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5min. Beat in the egg and vanilla until just combined.
- Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
- Scoop the dough into one-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets.
- Press a thumbprint into the center of each ball, about 1/2 inch deep. 6. Fill each indention with about ¾ teaspoon of jam. Bake cookies until the edges are golden, about 15 minutes. Cool cookies on the baking sheets.
- Serve. Store cookies in a tightly sealed container for up to 5 days.
Pro tips from Rachel: Do not use Baking soda in place of baking powder. Make sure you don’t press your thumb too deep. Make a shallow well leaving enough cookie to support your jam. Pie filling works well in place of jam. Make sure your cookies are cool before trying to remove from the sheet. Putting them in the freezer for about 5mins helps with removing them and keeping them from breaking.
Mini Cheesecakes 1-12ounce package vanilla wafers 2-8ounce packages cream cheese (she recommends Philadelphia) ¾ cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 can pie filling of choice
- Pre-heat oven to 350 degrees F (175C). Line muffin tins with paper liners.
- Crush vanilla wafers to a fine powder and place half a teaspoon in each muffin cup.
- In a mixing bowl beat cream cheese, sugar, eggs, and vanilla until light and fluffy.
- Fill each muffin liner with this mixture almost to the top. Bake for 15min.
- Top with a full teaspoon of pie filing.
Pro tips from Rachel: Make sure your cream cheese is at room temperature before you begin assembling the filling. Do NOT try to heat it or it will become mushy. Make sure you mix long enough that there aren’t lumps in your filling but not so long that it becomes runny. Runny filling will work but it sinks into your wafer crust instead of sitting on top of it.
“Take this and run with it,” our resident baking expert says. “Add toppings of your choice, and have fun!”