Brown Sugar Butter Thumprint Cookies

One of the kinds of cookies I just got done gets rave reviews every time.


1 1/2 cups packed brown sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 large egg, lightly beaten
3 Tbsp. skim milk
1 Tbsp. vanilla
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
jam or preserves

In a mixing bowl, with an electric mixer, cream the sugars with the butter and blend in the egg, milk, and vanilla.

In another large bowl, stir the flour, baking soda and salt together. Add the butter mixture and stir until smooth. (In warm weather only, cover and chill for 30 minutes to 1 hour, until the dough is firm enough to handle).

Preheat the oven to 375 degrees F. Lightly grease two cookie sheets. Shape the dough into 1 1/2-inch balls and place onto the prepared sheets, about 2 inches apart. Bake for 10-12 minutes, or just until browned at the edges.

When the cookies are done, remove from the oven and immediately make the "thumbprint" indentation in the top of each cookie. Remove cookies to cool on a wire rack until completely cooled.

Once cooled, use a teaspoon to add the jam or preserves into each thumbprint.

Per cookie (without the jam): 73.8 calories, 25% calories from fat, 2 g fat, 9.63 mg cholesterol, 23.9 mg sodium, 0.16 g dietary fiber.From Light and Easy Baking by Beatrice Ojakangas


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