Thumbprint Cookies with Jam

🧂 Ingredients

• ¾ cup unsalted butter

  room temperature
• ¼ cup shortening
• 1 ½ cups granulated sugar
• 2 large eggs

  room temperature
• 1 ½ teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 3.4 ounce instant vanilla pudding mix
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup jam or preserves

  we used strawbery jam

Instructions

• 1 Line baking sheets [https://amzn.to/3FkVEME] with parchment paper or silicone
  mats [https://amzn.to/3AarHeC] and set aside.
• 2 Using a stand mixer or hand mixer and large bowl, cream the butter, shortening,
  and sugar until light and fluffy.
• 3 Beat in eggs, vanilla, and instant pudding mix.
• 4 In another bowl, whisk together flour, baking powder, and salt. Gradually add to
  the butter mixture, a little at a time, mixing between additions.
• 5 Scoop out dough with a cookie scoop [https://amzn.to/3uI4QFX] (or by the
  tablespoonful) shape it into a ball, and place it on a lined baking sheet. Use
  your finger or the bottom of a measuring spoon to press into the center to
  create an indentation. Repeat until all dough is used, placing each cookie about
  2 inches apart. Spoon jam into the center of each cookie.
• 6 Place the cookies in the refrigerator to chill for at least one hour.
• 7 When ready to bake, preheat the oven to 350°F.
• 8 Bake for 12-15 minutes or until the edges just begin to turn golden brown. Allow
  the cookies to cool on the cookie sheet for 5 minutes, then transfer to
  a cooling rack [https://amzn.to/3l9DrcS] to cool fully.

Nutrition Info