But­tery Rasp­ber­ryRye Thumbprints

Rachael Ray Every Day - - Recipe Index -

MAKES ABOUT 28 COOK­IES AC­TIVE: 40 MIN | TO­TAL: 40 MIN

1 cup all- pur­pose flour 3/4 cup rye, buck­wheat,

or all- pur­pose flour 1/2 tsp. bak­ing pow­der 11/2 sticks un­salted but­ter,

at room tem­per­a­ture 1/2 cup sugar, plus an­other

1/2 cup sugar for dip­ping 1 tsp. pure vanilla ex­tract 1/2 tsp. fine sea salt

1 large egg, lightly beaten 1/3 cup rasp­berry jam

1. Ar­range racks in the top and bot­tom thirds of the oven; pre­heat to 350°. Line 2 bak­ing sheets with parch­ment pa­per. In a medium bowl, whisk both flours and the bak­ing pow­der. In a large bowl, us­ing an elec­tric mixer (or in a stand mixer fit­ted with the pad­dle at­tach­ment), beat the but­ter, 1/2 cup sugar, the vanilla, and salt on medium speed un­til smooth, about 2 min­utes. Add the egg. Beat un­til blended. Add the dry in­gre­di­ents. Beat on low speed un­til just blended.

2. Us­ing a small ice cream scoop or a ta­ble­spoon mea­sure, scoop out the dough; roll into balls. Place the balls about 2 inches apart on the bak­ing sheets. Us­ing your thumb, make an in­den­ta­tion in the cen­ter of each ball of dough. Freeze un­til firm, about 10 min­utes. (This will help the cook­ies hold their shape while bak­ing.)

3. Place the re­main­ing 1/2 cup sugar in a small bowl. Dip the top of each cookie in the sugar; re­turn to the bak­ing sheets. Spoon about 1/2 tsp. jam into the in­den­ta­tion in each cookie.

4. Bake the cook­ies un­til light golden, 15 to 20 min­utes. Trans­fer the bak­ing sheets to wire racks. Let the cook­ies cool com­pletely on the bak­ing sheets.

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