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Ingredients
350F, yield 2 dozen cookies
1) 2½ cup all-purpose flour
1) ¼ tsp. baking soda
1) ¼ tsp. salt
2) 1 cup (226g) unsalted butter, room temp
2) ¾ cup sugar
2) 1 tsp. vanilla
3) 1 large egg
4) ½ cup (6oz) seedless jam

Walnut version: use 1 cup walnut (toasted 350F for 10min)

Combine (1) set aside.

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

Weigh 28g and roll into balls, 2-inch apart, make indent in center & fill with jam (4)

Bake at 350F for 15minutes.

Store in air tight container up to 3 weeks.