Thumbprint Cookie Jubilee

Ingredients and Weight:

• 1 cup (120 grams) all-purpose flour
• 1/2 cup (100 grams) unsalted butter, softened
• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (50 grams) light brown sugar
• 1/4 cup (60 milliliters) milk
• 1 teaspoon (5 milliliters) vanilla extract
• 1/2 teaspoon (2.5 milliliters) salt
• 1/4 cup (25 grams) raspberry jam

Preparation Time:

30 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, salt, and softened butter until crumbly.
3. Add the granulated sugar and brown sugar and mix until well combined.
4. Add the milk and vanilla extract and mix until a dough forms.
5. Roll the dough into 1-inch balls and place on the prepared baking sheet.
6. Using your thumb, gently press a small indent into the center of each cookie.
7. Fill the indent with raspberry jam.
8. Bake for 15 minutes, or until the cookies are lightly golden brown around the edges.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 220
• Fat: 10 grams
• Carbohydrates: 30 grams
• Protein: 2 grams

Dish Characteristics:

• Buttery and crispy shortbread cookies
• Sweet and tangy raspberry filling
• Perfect as a treat or dessert for any occasion

User Comments:

• "These cookies are so easy to make and taste amazing!"
• "The raspberry jam filling is the perfect complement to the buttery cookie dough."
• "I love that I can use ingredients that I easily find at the supermarket."

Special Precautions and Tips:

• Do not overmix the dough, as this will make the cookies tough.
• If the dough is too dry, add a little more milk.
• If the dough is too sticky, add a little more flour.
• Let the cookies cool completely before storing them in an airtight container.