Jam & Buttered Toast Cookies
Capture the nostalgic comfort of a morning breakfast in these crisp, bite-sized baked treats. These cookies pair a rich, buttery shortbread base with a vibrant dollop of fruit preserves, mimicking the classic experience of buttered toast. Perfect for weekend gatherings or an afternoon snack, these cookies offer a delightful harmony of dairy-rich depth and fruity sweetness, providing a sophisticated treat that requires no toaster at all.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 24 cookies
- Category: Deserts
- Method: Baking
- Cuisine: Modern American
- Diet: Vegetarian
Ingredients
1/2 cup + 2 tbsp unsalted butter, softened
3/4 cup white granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup fruit jam (strawberry or raspberry)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together 1/2 cup of the butter and the sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually stir the dry ingredients into the wet ingredients until a soft dough forms.
Scoop tablespoon-sized portions of dough and roll them into balls, placing them on the prepared baking sheet.
Use your thumb or the back of a small spoon to press a deep indentation into the center of each ball.
Fill each center with a small dollop of jam.
Bake for 12 minutes or until the edges are lightly golden.
Remove from the oven and brush the remaining 2 tbsp of butter over the warm cookies for a finishing glaze.
Notes
Store in an airtight container at room temperature for up to 3 days. Ensure the jam is not overfilled to prevent overflowing during the baking process.
Find it online: https://flavoornote.com/jam-buttered-toast-cookies/