Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Thumbprint cookies are great fun, especially when baking with kids. An easy buttery dough is shaped to cradle a gem-like dollop of jam, for a sweet and colorful cookie.
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter
1/2 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 cup strawberry jam
- Line two baking sheets with parchment paper. Whisk together flour, baking powder, and salt in a large bowl. In a separate bowl, beat butter and granulated sugar with a mixer on medium-high speed until light and fluffy. Beat in egg yolk and vanilla. Reduce speed to low. Add flour mixture, and mix until combined.
- Roll dough in 1-inch balls, and place 2 inches apart on parchment lined baking sheets. Press an indentation in each cookie with your thumb. If the edges crack a little, just press them gently back together. Chill the pans for 30 minutes. While the cookies chill, preheat the oven to 350⁰F.
- Use a teaspoon to fill the indentations with jam. Bake for 8 minutes, then switch the position of the pans between upper and lower racks and bake for about 8-9 minutes more, until the cookies are lightly golden on top.
- Place the pans on racks and allow the cookies to cool for 5 minutes, then transfer the cookies onto the racks to cool completely. Store in an airtight container for up to one week.
Yield: 36 servings