Blonde Thumbprints with Jam - June, 2020.

So many of us have been sheltering in place and helping kids with online homework.

Not easy!

Wondering what to do with your children on a rainy June afternoon? BAKE! This recipe is easy, unlike your 12-year-old’s math homework.

Who doesn’t like sticking a thumb into batter? And filling it with the jam of choice?

• Ingredients
• 8 tablespoons (1 stick) unsalted butter at room temperature
• 2 large eggs
• 1 ¼ cups packed light brown sugar
• 2 teaspoons vanilla
• 1 ¾ cups unbleached all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup jam or preserves, e.g. strawberry, raspberry, apricot

•  
• Directions
• Preheat the oven to 350 degrees F.
• Grease a 9” square baking pan with butter or cooking spray.
• Dust the pan with flour and tap out the excess.
• Use an electric mixer to beat the butter and eggs until fluffy.
• A large bowl would be best.
• Beat in the sugar and vanilla until well blended.
• Measure the flour, salt and baking soda in a measuring cup.
• ift directly into the butter batter. Beat until combined.
• Spread the batter evenly into the prepared pan.
• With a teaspoon or child’s thumb, make 12 or 16 evenly spaced depressions in the batter.
• If the spoon or thumb sticks, dip in hot water. Make the indentation ½ way through but not to the bottom of the pan.
• Fill each indentation with a scoop of jam.
• Bake for 25 minutes or until the top is slightly golden and a toothpick inserted in the middle comes out clean or with only crumbs.
• Remove the pan from the oven and let cool for at least 1 hour.
• Cut just before serving
• 12-16 pieces