Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 30
Ingredients
- ½ cup butter softened
- ¼ cup sugar
- ¼ cup firmly packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- ⅓ cup Smucker's® Natural Squeeze Strawberry Spread
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 30
Ingredients
- ½ cup butter softened
- ¼ cup sugar
- ¼ cup firmly packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- ⅓ cup Smucker's® Natural Squeeze Strawberry Spread
Directions
- HEAT oven to 325°F. Grease or line baking sheets.
- BEAT butter, sugar and brown sugar in medium bowl with mixer on high speed until very light and creamy, about 5 minutes.
- BEAT in egg yolk, vanilla and salt until blended.
- ADD flour. Mix on medium speed until well blended.
- ROLL dough into 30 (1-inch diameter) balls. Place on prepared baking sheets about 2 inches apart. Make a deep thumbprint indentation in the center of each cookie. If edge cracks significantly, smooth cracked area with fingertip.
- BAKE 7-9 minutes. Remove from oven. Squeeze ½ teaspoon fruit spread to fill center of each cookie. Bake an additional 3-4 minutes, just until edges begin to brown. Immediately remove from baking sheet to wire rack. Cool completely. Store cookies in an airtight container.