These’s cookies are one of my favorite, with a delicious shortbread like texture filled with my homemade raspberry jam. When I made these the boys couldn’t stay out of them, and they were gone in about a day and a half. The best part about these eggs is that their egg-less, so they make a perfect gift for someone that has an egg allergy.
Preheat your oven to 350 degrees F. In a mixing bowl cream 12 tablespoons of unsalted butter.
Mix in the granulated sugar.
Toss in the vanilla extract and cream.
Next add the flour, baking powder and salt and mix.
The batter will come out in a crumble texture.
You will need to scoop up a handful and compress it with your hands to be able to form balls.
Roll the dough into balls and place on a parchment paper lined cookie sheet.
Take the back of a wooden spoon or a teaspoon and make impressions into the middle of the balls of batter.
Fill each impression with a small amount of jam and back for 15 to 20 minutes. I hope you enjoy!
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
Assorted Jams or fillings
Preheat your oven to 350 degrees F. In a mixing bowl beat the butter, granulated sugar, and vanilla until they are light and fluffy. Add the flour, baking powder and salt, and mix together until just combined. Knead the batter in your hands to combined it since the batter will be crumble texture.
Roll a little bit in your hand and place on a parchment paper lined cookie sheet, I was able to place two dozen on one sheet. With the back of a wooden spoon or a teaspoon press and indent into the cookie and fill with a little bit of jam. Bake the cookies for 15 to 20 minutes and place on a cooling rack.