Categories: Cookies

Ingredients

• 1 1/2 cups melted butter
• 2 cups white (granulated) sugar
• 1/2 cup melted raspberry, blackberry, strawberry, or any berry jam
• 2 beaten eggs
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 4 cups flour
• 1/3 cup white sugar for later
• 1/3 cup berry jam for later

Directions

1. Don’t preheat the oven yet—this cookie dough has to chill before baking.

2. Melt the butter in a large microwave-safe bowl. Add the white sugar and mix it in thoroughly. Let the bowl sit on the counter while you do the next step.

3. Melt the jam in the microwave or in a saucepan over low heat. Once it’s the consistency of syrup, mix it in with the butter and sugar.

4. Add the eggs, baking soda, and salt, stirring after each addition.

5. Add the flour and mix thoroughly. Cover the bowl and refrigerate the dough for at least 2 hours. (Overnight’s even better.)

6. When you’re ready to bake, preheat the oven to 350 F., rack in the middle position.

7. Roll the chilled dough into small walnut-sized balls with your hands. Put 1/3 cup white sugar in a small bowl and roll the balls in it.

8. Place them on a greased standard-sized cookie sheet, 12 cookies to a sheet. Flatten the dough balls with a greased spatula.

9. Make a small indentation with your thumb or index finger in the center of each cookie. Fill the indentation with a small bit of jam (about 1/8 teaspoon.)

10. Bake the cookies for 10 to 12 minutes at 350F. Let them cool for 2 minutes on the cookie sheet, and then transfer them to a wire rack to finish cooling.

11. These cookies freeze well. Roll them up in foil, put them in a freezer bag, and be sneaky about how you label them or the kids will find them and eat them frozen.

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