There are a few things in life that I believe truly go together. Hot chocolate and cold winter nights, cream cheese frosting and red velvet cake, the Grease soundtrack and long road trips, etc.
What makes these items work so well together?
There is no “rule book” that states that these items are meant for each other; it’s all about the way I have experienced them together. I remember mugs of hot cocoa overflowing with whipped cream on December nights. I remember baking (and making a mess) red velvet cake inundated with cream cheese swirls. I remember my dad driving to Florida, Canada, Arkansas, etc. blasting “Beauty School Drop-Out” and “Summer Nights.”
These memories that have become snippets of my life have allowed me to only see these two items as a pair. Never alone, always together.
So, on this rainy Wednesday, it only felt right to bake some warm cookies — because, after all, baking and rainy days are a perfect match.
A butter based cookie with a center of strawberry jam makes me happy. They make my heart happy. Make your heart happy, too, and bake them.
YIELD: 12 servings PREP TIME: 10 minutes
BAKE TIME: 20 minutes TOTAL TIME: 25 minutes
- 1/2 cup butter, softened
- 1/4 cup brown sugar
- 1 egg, separated; egg yoke & egg white
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup flour
- 1 jar of jam*
- Pre-heat oven to 300 degrees and grease cookie sheet.
- In a bowl, cream together butter, brown sugar, and egg yoke.
- Add vanilla, flour, and salt combining everything together evenly.
- Shape dough into balls and then dip into egg white.
- Bake for five minutes.
- Remove from the oven, and gently press thumb into center of cookie. Add jam into every thumbprint.
- Bake for 10 to 15 minutes.
- Remove from the oven and allow to cool.
- Traditionally, these cookies have strawberry preserves in the middle; however, you can use your favorite type of jam.
- Baking time differs depending on the size of your cookies, so keep an eye on them.
- Recipe slightly adapted from here.