 |
Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 24 |
|
From the Joy the Baker web site. Any thick jam or preserves can be used in place of the cherry preserves. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1/2 cup unsalted butter, at room temperature |
2/3 cup sugar |
1 egg |
2 tablespoons milk |
1/2 teaspoon vanilla extract |
1/4 cup cherry preserves |
granulated sugar |
Directions:
1. Preheat oven to 375°.
2. Whisk dry ingredients together and set aside.
3. Beat butter until light and fluffy.
4. Add sugar and beat for 1 minute.
5. Add egg and beat for 2 minutes more. The mixture will be satiny.
6. Add milk and vanilla and beat just to combine. Don't worry if the mixture looks curdled.
7. With mixer at low speed, add jam and beat 1 minute.
8. Still at low speed, beat in dry ingredients just until combined. Dough will be very thick.
9. Drop rounded teaspoons of dough into the sugar.
10. Toss to coat and place 1 apart on baking sheets lined with parchment paper.
11. Bake for 10-12 minutes, or until cookies are firm and lightly browned around the edges.
12. Cool on cookie sheets for 1 minute, then transfer to racks.
|
|