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Caprial's Jammers

reprinted with permission from Chef Caprial Pence

2 cups/315 g/10 ounces all-purpose (plain) flour
3/4 cup/145 g/4 ounces confectioners' (icing) sugar
1 egg
1 cup/250 g/8 ounces unsalted butter
1 teaspoon vanilla extract
1 teaspoon salt
1/3 cup/80 mL/3 fl oz raspberry jam

Preheat the oven to 350 degrees Farenheit/175 degrees Celsius/gas mark 4.In a food processor, place the four, sugar, and egg. Turn the machine on andslowly add the butter, 2 tablespoons/30 g/1 ounce at a time. Add the vanillaand salt. Process until the dough forms a ball on top of the blades.

With the palms of your hands, roll the dough into balls about 2 inches/5 cmdiameter. Place the balls on a greased baking sheet. Press the balls downslightly with the bottom of a glass or jar to a thickness of 1/4 inch/0.5cm. Press your thumb into the middle of each circle to form a well, with outpressing all the way through the dough. Fill each well with about 1/2 teaspoon of the jam. Bake until the cookies are golden brown, about 10-12 minutes.

Makes one dozen cookies. Serve alone or with ice cream. These cookies are so much funto make with children: they love to smash them flat and stick their thumbs in them. They love to eat them, too! Feel free to use whatever flavor jar you (or they) care for.

Shopping list

all-purpose (plain) flour
confectioners' (icing) sugar
egg
unsalted butter
vanilla extract
salt
raspberry jam