I began by melting my sticks of butter in a bowl in the microwave. This took about 55 seconds. Then, I dumped the butter into a larger mixing bowl and added the 1/2 cup of sugar. I simply whisked this together by hand. You are certainly welcome to cream it in a mixer, but I have mine packed away somewhere, so I did it by hand.
Next, I mixed in the 2 cups of flour. Again, you can use your mixer or mix by hand like I did. Your mixture will become a light, crumbly, soft dough that will be easy to shape into balls.
I shaped the dough into teaspoon to tablespoon sized balls and placed on an ungreased cookie sheet. Due to the high butter content, additional grease is unnecessary! I found that the sooner I worked with the dough balls, the easier they were to shape and work with, as warmer dough was more flexible. We made thumbprints on each of the balls and filled each well with our favorite fillings, which were fig jam and raspberry fruit spread.
This recipe makes an impressive finished product and uses the most common ingredients ever! It is a no muss, no fuss creation that is sure to be a crowd-pleaser. The light, buttery cookies will be a hit with children and adults alike!
1 cup butter (melted)
1/2 cup white sugar
2 cups all-purpose flour
Jam, Jelly, or Marmalade
Preheat oven to 350.
Cream together butter and sugar in a mixer or whisk by hand.
Add flour and mix with mixer or by hand.
Dough will be soft and crumbly.
By the teaspoonful, shape into round balls and place on an un-greased cookie sheet.
Make thumbprints in each dough ball and fill with your favorite jam, jelly, or marmalade.
Bake for 10-15 minutes, just until the edges are beginning to turn a golden brown.
Let cool on the cookie sheet for a few minutes before transferring to a wire rack to continue cooling.
Recipe makes about 2 1/2 dozen cookies.