These cookies are delicious little drops of pure buttery goodness.
Really, friends, it doesn’t get much better than a pile of these and a cup of tea.
I’m sure you have seen these at a bakery before, usually with icing. There is a bakery around here that bakes them up, and you purchase them by the dozen.
My mom got hooked on them. Then, being the lovely person she is, she got me hooked on them. I would go in and buy a dozen every time I was over that way, which thankfully wasn’t often.
By the time I got home and looked in the bag like 8 would be gone. At that point I usually thought it best just to finish them off before my husband got home. You know, destroy the evidence…I don’t want him knowing I ate a dozen cookies. A dozen bite sized cookies, but still…
Hey, don’t judge me if you have never experienced the bliss of a butter gem.
You just might eat a dozen too.
All varieties are good, but I favor the apricot. I tried apricot jam for the first time as an adult and now I can’t get enough of the tart and fruity goodness it provides. You feel free to do whatever your little heart desires.
Now, go on out to the grocery store and load up on some butter so you can make these little butter gems.
2 1/4 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temp
1/2 cup sugar
1/2 cup preserves or buttercream icing
Sift the flour, baking powder, and salt together into a small bowl and set aside.
Using an electric mixer on medium-high speed, cream the butter and sugar together in a medium size mixing bowl until light and fluffy, about 2 minute. Stop the mixer twice to scrape the bowl with a rubber spatula.
Add the dry ingredients and mix on low speed for several seconds. Scrape the bowl, then turn the mixer to high speed and beat until the batter is light and fluffy, about 1 minute.
Refrigerate the batter in plastic wrap or a covered container for 3 hours.
Fifteen minutes before baking, preheat the oven to 275 F. Line 2 cookie sheets with parchment paper or leave them ungreased.
Measure out rounded teaspoonfuls of dough and roll them into balls with your hands.
Place the balls about 1 1/2 inches apart on the prepared cookie sheets. Then make a firm indentation in the center of each cookie with your thumb or index finger.
Bake the cookies until lightly golden, 25-30 minutes. Remove the sheet from the oven and increase the heat to 325.
Place 1/2 teaspoon jam in the center of each cookie and return the sheet to the oven.
Bake the cookies just until the jam melts and spreads, about 10 minutes. Allow the cookies to cool on the sheets before eating.
(if using icing skip the jam part and bake 35 minutes or until lightly golden.)
Linked to: Holiday Cookie Swap