Obviously, Christmas brings joy in many ways, but one of my favorites is the fact that no one questions you (or judges) when you're making batches and batches of cookies. And trust me, you're going to be seeing lots and lots of cookies round these parts over the next few weeks.
Sometimes I find it a little difficult getting into the jolly mood here in Texas... mostly because there are still days of 70 degree weather in the forecast, some of the trees are still green and you would have no idea that a visit from Santa is right around the corner other than the fact that now it's actually okay to have your lights up. Man I miss the east coast sometimes...
But that's all changed now that Mountain Man and I picked out a gorgeous tree at a local tree farm!
Just one of my favorite ornaments.. it was dated Evan 1989.
Pretty good for only being 4, if I do say so myself.
Now on to the cookies... I found this recipe while browsing the King Arthur Flour catalog. They are a ridiculously soft cookie, with a strong vanilla flavor- making a perfect showcase for the Vanilla Bourbon Peach Jam that I received from Anna (from Blondie's Cakes & Things) during Steph's Jam Exchange this summer. Feel free to use any type of jam you have on hand though!
King Arthur Catalog
Oven: 350 Bake Time: 12 minutes
2 1/2 - 5 dozen cookies depending on size
1 cup butter
1 cup sugar
2 tsp vanilla
1/2 tsp salt
2 3/4 cup AP flour
1/2 cup jam (give or take)
Preheat oven to 350. Line baking sheets with parchment paper.
Beat butter, sugar, vanilla and salt until light and fluffy. Beat in egg.
Add flour and continue to stir until blended.
Using a tablespoon of dough for each cookie, roll dough into balls and place on baking sheet about an inch or two apart.
Use your finger to put an indentation in the center of each cookie.
Bake the cookies for 12 minutes. Allow to cool slightly and then add jam to thumbprint (you may need to use the back of teaspoon to make the well a little deeper before adding your jam)
Hope you all have a wonderful weekend!