Ben's favorite cookies

Elise (formerly known as The Pregnant One) recently had a birthday - at work we always have a morning tea to celebrate, and everyone brings a little something to nibble on. Except me. Because I forgot. Because I'm a bad friend.

To make amends, I told Elise that I would bring a special plate of cookies for her tomorrow. So tonight, I rummaged through the cupboard until inspiration struck: I'd make Ben's favorite cookies ever - Jam Thumbprints.

I love these because they have a grand total of five ingredients, all of which I usually have in the house. Ben loves them because he has a blackberry jam fetish. Elise will love them because they're full of sugar (wheeee!). Everybody wins!

The goods:

• flour
• sugar
• butter (or margarine, as you see here - before you stone me for heresy, I'll explain why in a minute)
• jam
• vanilla or almond extract

Optional goods (not shown):

• confectioners' sugar
• more vanilla or almond extract
• milk

Step 1: preheat your oven to 350 degrees F (175 degrees C), then measure out 1 cup of margarine:

And since I said I would explain: I always used to make this recipe with butter. Then one day, all I had was margarine and I was still seriously jonesing for some cookies. So I gave it a shot. And they were so much better! I'm not kidding. I now only make these (just these - for all other cookies I still use butter) with margarine. So really, give it a shot.

Step 2: add 2/3 cup of white sugar:

Step 3: blend the butter and sugar together, then toss in 1/2 teaspoon of almond or vanilla extract (I use vanilla, since I never have almond in the house) and blend again:

Step 4: add 2 cups of plain flour, thanking the universe that you have just enough for the recipe so you don't look stupid in front of the interwebs:

Step 5 : blend again. Swear loudly when one of the beaters falls out of your handbeater halfway through, then jam it back into place and continue. The original recipe says to blend "until the dough comes together," but I have no idea what that means. I can never get it more "together" than this vaguely crumbly looking mix, but it seems to work just fine:


Step 6: form into balls. I use a soup spoon to scoop up approximately the right amount before rolling it between my palms:

Apologies for the shaky first picture. That's when I tried to use my left hand to hold the camera. I'm right handed for a reason. Stupid left hand was freaking out and wobbling all over the place.

Step 7: Place on an ungreased cookie sheet lined with baking paper...then repeat:

Step 8: press your thumb into the top of the ball, making a deep indent - make sure that there is a ridge all around the indent so that the jam can't leak out while it's baking:

Step 9: grab your favorite jam. I use blackberry because it's Ben's favorite. I think he'd sell me down the river for some homemade blackberry jam. Good thing all we have is Cottee's:

Step 10: spoon jam into the indents in each cookie, just to the top of the ridge. No need to heap it up:

Notice that you spilled some jam, then decide to leave it even though you're taking photos, as it appears charmingly rustic.

Charmingly rustic is a nice way of saying, "This ain't a cooking show. Baking is messy. Get over it."

Step 11: Pop the finished tray into the oven - while that is baking, go ahead and prepare the rest of the cookies. Might as well, eh?

Step 12: bake for 14-18 minutes...or, if your oven is like mine, 19-20 minutes. The original recipe says "or until lightly browned," but honestly, I've never really noticed much of a color change - I just bake until they don't feel super squishy when they're touched. Not a scientific method, but it works. Rest them on the cookie sheet for a minute before transferring to a cooling rack:

Step 13: while the rest of the cookies are baking, mix up the icing. This is where those optional ingredients come in - I only bother with this step about a quarter of the time, since I really don't think these cookies need it. Put 1/2 cup of confectioners' sugar in a bowl, then add 3/4 teaspoon almond extract (again, I use vanilla) and 1 teaspoon of milk and give it a stir:

Note: I accidentally sloshed in too much milk, so mine is quite runny. I added more sugar to thicken it up, but got distracted and didn't take photos of the final product. Sorry 'bout that.

Step 15: after cookies have finished cooling, drizzle the icing over the top:


And you're done! So tasty and so easy - I love these!

Jam Thumbprints

Ingredients
1 cup butter, softened (I substitute with margarine)
2/3 cup white sugar
1/2 teaspoon almond extract (I substitute with vanilla, simply because I never have almond extract)
2 cups all-purpose flour
1/2 cup jam in your favorite flavor

Icing (optional)
1/2 cup confectioners' sugar
3/4 teaspoon almond extract (again, I use vanilla)
1 teaspoon milk

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together butter/margarine and white sugar until smooth. Mix in 1/2 teaspoon almond/vanilla extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make an indent in the center of each ball, using your thumb and finger, and fill the hole with preserves.

Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond/vanilla extract, and milk until smooth. Drizzle lightly over cooled cookies.