Butter And Jam Thumbprints

I made some butter and jam thumbprints for our Christmas Eve Party! So delicious.


1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine salt

3/4 cup unsalted butter (1 1/2 sticks), softened

2/3 cup sugar, plus more for rolling (I used Demerara Sugar for rolling.)

1 large egg

1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract

1/3 cup raspberry, cherry or strawberry jam (I used Red Raspberry and Strawberry from Stonewall Kitchen.)


  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  2. Whisk the flour, baking powder and salt together in a bowl.
  3. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
  4. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
  5. Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
  6. Store cookies in a tightly sealed container for up to 5 days.

Based on a recipe from Food Network.

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Grilled Chicken with Strawberry, Pineapple, Jalapeno Salsa

Simple and delicious. Perfect summer dinner.

Grilled Chicken with Salsa

1 medium lime
2 tsp. minced garlic
2 tsp. olive oil, divided
1/2 tsp. salt
freshly ground pepper
4 (1/4 lb.) skinless boneless chicken breasts
2 cups 1/2-inch diced strawberries
1 cup 1/2-inch diced fresh pineapple (I used one small can diced, which I cut into smaller pieces.)
1/4 cup minced red onion
2 Tbsp. chopped cilantro or basil
2 tsp. minced jalapeño pepper
1 tsp. sugar

Preheat grill or grill pan. Zest lime; set aside. Juice lime; set aside.

In a medium bowl, combine 1 Tbsp. of the lime juice, garlic, 1/2 tsp. olive oil, salt and pepper. Add chicken, turn to coat both sides and set aside.

In another medium bowl, combine strawberries, pineapple, red onion, cilantro, jalapeño pepper, sugar, remaining lime juice, the lime zest and the remaining 1 1/2 tsp. olive oil. Taste for seasoning and add salt and/or extra minced jalapeño if you like it spicy.

Grill chicken breasts and serve with salsa spooned over top.

From Weight Watchers.

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