Jam Drops
Ingredients
- • 125 g butter, softened
- • 110 g caster sugar
- • 5 ml vanilla extract
- • 1 item egg
- • 225 g all-purpose flour
- • 5 ml baking powder
- • 1 ml salt
- • 120 ml jam (strawberry, raspberry, or apricot)
Instructions
- 1
Preheat oven to 180°C (350°F) and line two baking sheets with parchment paper.
- 2
In a large bowl, cream together the softened butter and caster sugar until light and fluffy, about 3 minutes with an electric mixer.
- 3
Beat in the vanilla extract and egg until well combined.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt.
- 5
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined into a soft dough.
- 6
Roll tablespoonfuls of dough into balls and place on prepared baking sheets, spacing them about 5cm (2 inches) apart.
- 7
Using your thumb or the back of a teaspoon, make a deep indentation in the center of each ball.
- 8
Fill each indentation with about 1/2 teaspoon of jam, being careful not to overfill.
- 9
Bake for 12-15 minutes until the edges are lightly golden and the cookies are set.
- 10
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect jam drops is not overfilling the indentations - the jam will bubble and spread during baking. For a festive variation, try using different colored jams on the same batch, or dust with powdered sugar once cooled."
