→ 05 Jul 12 at 12 pm
Buttery Jam Cookies
8 Tablespoons (1/2 cup) unsalted butter, softened
2/3 cup raw sugar
1 large egg
2 Tablespoons whole milk
3/4 teaspoon vanilla extract
1/3 cup chunky cherry preserves
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon fine sea salt
1 cup white chocolate chips
Preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth.
Add the sugar and beat for one minute.
Add the egg and beat for 2 minutes.
Add the milk and vanilla extract and beat until just combined. The mixture may look curdled, but that’s okay.
Add the preserves and beat on low for 1 minute.
Add the dry ingredients and mix on low until just incorporated.
Stir in the white chocolate.
Drop by rounded teaspoons, or with a small cookie scoop, onto the baking sheets and bake for 10-12 minutes, or until cookies are firm and just barely browned on the edges.
Let rest on baking sheet for 1 minute before removing cookies to wire racks to cool completely.