Ingredientes para Smucker's Thumbprint Cookies
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Como fazer Smucker's Thumbprint Cookies
- Cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract.
- Gradually add 2 ¼ cups all-purpose flour and ½ teaspoon salt, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 2 hours (or overnight for easier handling).
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll rounded teaspoons of dough into balls. Place them about 2 inches apart on the prepared baking sheets.
- Gently flatten each ball with your fingertip. Make a slight indentation in the center of each cookie.
- Fill each indentation with about ½ teaspoon of your favorite jam (raspberry, strawberry, or apricot are all delicious choices!).
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Watch carefully to prevent the bottoms from over-browning. Baking times may vary depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
14g
Fat
16g
Carbs
3g
