Blackberry Jam Butter Cookie
Delightful cookies that elegantly merge rich butter flavors with tart blackberry jam, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour A fine, soft foundation that creates a tender bite.
- 1/2 teaspoon baking powder This gentle leavening agent helps the cookies rise just right.
- 1/4 teaspoon salt A hint of salt to elevate the sweetness.
Wet Ingredients
- 1/2 cup unsalted butter, softened Creamy and rich, it forms the backbone of flavor.
- 1/2 cup granulated sugar Adds sweetness and aids in creating that iconic texture.
- 1 large egg Binds everything together in a luscious embrace.
- 1 teaspoon vanilla extract An aromatic addition that infuses warmth.
Main Flavoring
- 1/4 cup blackberry jam The star of the show, bursting with tangy goodness.
For Dusting
- 2 tablespoons powdered sugar The final sugary touch that makes these cookies shine.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract to the butter and sugar mixture, mixing thoroughly.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Baking
- Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Make an indentation in the center of each cookie using your thumb or the back of a spoon.
- Fill each indentation with a small spoonful of blackberry jam.
- Bake for 10-12 minutes, or until the edges turn golden brown.
Finishing Touch
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Once completely cool, dust them with powdered sugar.
Notes
Refrigerating the dough for an hour before baking enhances flavors. Ensure butter is at room temperature and avoid overmixing the dough after adding flour.