Jam Yum-prints

Adapted recipe from The America’s Test Kitchen Family Baking Book 

I made some delicious jam thumbprints. I slightly tweaked the recipe, although if you own that book, you can use the recipe straight from the book.

Ingredients 

• 1/2 cup any flavor of jam 
• 2 1/4 cups all-purpose flour 
• 1/2 tsp salt 
• 1/2 tsp  baking soda 
• 1/4 tsp baking powder 
• 12 tbsp unsalted butter, softened 
• 11 tbsp granulated sugar
• 6 1/2 tbsp softened cream cheese 
• 1 large egg 
• 1 2/3 tsp vanilla extract
• 2 or 3 drops of lemon extract 

1. Preheat oven to 350 degrees. 

Cream the butter and sugar 

until light and fluffy.

2. In a separate bowl whisk flour, salt, 

baking soda, and baking powder. Put 1/2

cup jelly into a ziplock bag.

3. Combine cream cheese, egg, 

and vanilla to the butter and sugar 

mixture.

4. Slowly pour in the flour mixture 

until fully incorporated. 

5. Roll the dough into 1

inch balls and place on a 

parchment-papered cookie sheet.

6. Bake one sheet at a time (for 10 minutes),

with sheets of 12. If there's dough 

that's not baking, chill it in the fridge.

7. After baking for 9 or 10 minutes, take 

cookies out of the oven. Using a teaspoon or 

a wet thumb, make indentations in the cookies.

Snip the tip off the bag and squeeze jam onto 

the cookies. Continue baking the cookies for 

10-12 minutes.

8. Let cool and repeat steps 5-7 until done. Enjoy!!! 😉