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Cherry thumbprints

Time 1 hour
Yields Makes 18 cookies
Cherry thumbprints
(Los Angeles Times)
1

Using an electric mixer with a paddle attachment, cream the butter, sugars, baking powder, baking soda and salt on high speed for 3 minutes. Scrape down the sides of the bowl.

2

Add the egg and beat for 1 minute. The mixture will be broken at first but will come together during creaming.

3

Add the cream and vanilla extract. Mix to combine. Add the flour all at once and mix until combined.

4

Wrap in plastic and chill for 30 minutes.

5

Heat the oven to 350 degrees. Separate the dough into 18 pieces. Shape into balls. Space the balls on 2 parchment-lined baking sheets and make a thumbprint in the center of each ball. Bake for 8 minutes.

6

Remove the pans from the oven. Gently press down the center of each cookie again. Place a generous teaspoon of jam in the center of each cookie. Bake for 8 more minutes. Remove from the oven and cool.

From Kim Boyce.

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