Recipe information
Yield
Makes about 8 dozen cookies
Ingredients
1/2 preparedBasic Butter Cookie Dough at room temperature
3/4 cup strawberry, apricot, or raspberry jam, strained fine
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With your thumb make an indentation in center of each ball of dough and fill with about 1/4 teaspoon jam.
Step 3
Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes. Cool cookies on baking sheets 2 minutes and transfer to racks to cool completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
