Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 1/4 cup butter, softened
- 1/2 cup light brown sugar, firmly packed
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup good-quality raspberry jam
In a large bowl, cream butter and brown sugar together using an electric mixer. Add egg and vanilla, and mix until blended.
Whisk together flour and salt in a small bowl. Gradually add flour to wet ingredients, and mix with a wooden spoon, forming a large ball.
If the dough is sticky, refrigerate for an hour before proceeding. Otherwise, go ahead and form 1-inch balls and place them 1-inch apart on the cookie sheet, making a deep thumbprint in the center of each.
Bake for 10 minutes. Remove from oven. After one minute, place on a wire rack to cool. Ad a little raspberry jam to the center of each cookie.
Makes about 20 cookies.
Per Cookie: Calories 101, Calories from Fat 24, Total Fat 2.6g (sat 1.5g), Cholesterol 17mg, Sodium 37mg, Carbohydrate 17.8g, Fiber 0.4g, Protein 1.4g