Bake Time
12-15 minYield
20-25 cookiesRating
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Loading...| 1/3 cup butter | |
| 1/2 cup brown sugar | |
| 1 egg | |
| 1 tsp vanilla | |
| 1 cup ROGERS ALL PURPOSE FLOUR | |
| 1 tsp baking powder | |
| 1/2 tsp salt |
it’s the tasty filling that makes this thumbprint cookie special!
| 1. | Preheat oven to 350˚F (180˚C). |
| 2. | Cream butter and brown sugar until light and fluffy; add egg and vanilla and beat well. |
| 3. | Combine flour, baking powder and salt and gradually add to creamed mixture, mixing well after each addition. |
| 4. | Refrigerate dough for 1/2 hour. Roll into 1 inch (2.5 cm) balls and place 2 inches (5 cm) apart on greased baking sheet. |
| 5. | With your little finger or the end of a wooden spoon handle, make a depression in each ball. |
| 6. | Combine filling ingredients and spoon about 1 teaspoon into each cookie. |
| 7. | Bake for 12 – 15 minutes or until lightly browned. Cool for 5 minutes before removing to cooling rack. |
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