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Ingredients
350F, yield 36 2-inch cookies
1) 1½ cup (7.5oz) all-purpose flour
1) ¼ tsp. baking powder
1) ¼ tsp. salt
2) ¾ cup (6oz) unsalted butter, room temp
2) ½ cup (3.5oz) sugar
2) 2 tsp. vanilla
2) ¼ tsp. almond extract (did not add)
3) 1 large egg
4) ½ cup (6oz) seedless jam

Combine (1) set aside.

Cream (2) 4-5min, add egg (3), then add dry ingredients (1) in three additions.

Form dough into disk, wrap in plastic, refrigerate 1 hour up to 2 days.

Use teaspoon to scoop into balls (14 g), 2-inch apart.

Bake at 350F for 12-14minutes.

Immediately make indent in center & fill with jam (4)

Store in air tight container up to 2 weeks.