Categories: Cookies
Ingredients
- 1 1/2 cups melted butter
- 2 cups white (granulated) sugar
- 1/2 cup melted raspberry, blackberry, strawberry, or any berry jam
- 2 beaten eggs
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 cups flour
- 1/3 cup white sugar for later
- 1/3 cup berry jam for later
Directions
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Don’t preheat the oven yet—this cookie dough has to chill before baking.
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Melt the butter in a large microwave-safe bowl. Add the white sugar and mix it in thoroughly. Let the bowl sit on the counter while you do the next step.
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Melt the jam in the microwave or in a saucepan over low heat. Once it’s the consistency of syrup, mix it in with the butter and sugar.
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Add the eggs, baking soda, and salt, stirring after each addition.
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Add the flour and mix thoroughly. Cover the bowl and refrigerate the dough for at least 2 hours. (Overnight’s even better.)
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When you’re ready to bake, preheat the oven to 350 F., rack in the middle position.
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Roll the chilled dough into small walnut-sized balls with your hands. Put 1/3 cup white sugar in a small bowl and roll the balls in it.
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Place them on a greased standard-sized cookie sheet, 12 cookies to a sheet. Flatten the dough balls with a greased spatula.
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Make a small indentation with your thumb or index finger in the center of each cookie. Fill the indentation with a small bit of jam (about 1/8 teaspoon.)
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Bake the cookies for 10 to 12 minutes at 350F. Let them cool for 2 minutes on the cookie sheet, and then transfer them to a wire rack to finish cooling.
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These cookies freeze well. Roll them up in foil, put them in a freezer bag, and be sneaky about how you label them or the kids will find them and eat them frozen.