With the first day of spring just around the corner, those who love to bake may have realized that the baking days of winter are soon coming to an end. If last summer was any indication of how hot this summer will be, baking cookies will soon be just a happy memory as fresh fruit and no-bake desserts take center stage.
Brown sugar jam filled thumbprint cookies
- ¾ cup shortening or butter
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
In large mixing bowl, cream shortening and sugar well. Blend in eggs and vanilla. Beat until light and creamy. Blend in flour and baking powder until well combined.
Shape dough into small balls and make an indentation in the center. Place on ungreased cookie sheet. Fill with a good quality strawberry or raspberry jam.
Bake at 350’F for 8 to 10 minutes, until lightly browned. Cool slightly then using a spatula, remove to rack to cool. Be very careful as the jam will be scorching hot and could burn you.
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