Buttery Jam Cookies
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 stick (8 tablespoons) butter, at room temperature
2/3 cup sugar
1 large egg
2 tablespoons milk
1/2 teaspoon pure vanilla extract
1/4 cup apricot jam (or your flavor of choice)...we used raspberry jam
Position the racks to divide the oven into thirds and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats.
Whisk together the flour, baking powder, ginger, and salt.
Working with a standing mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until creamy and smooth. Add the sugar and beat for a minute. Add the egg and beat for 2 minutes more.The mixture will be satiny. Add the milk and vanilla and beat just to combine. Don't be concerned if the mixture looks curdled, it will even out shortly. Reduce the mixer speed to low, add the jam and beat for 1 minute more. With the mixer still on low, add the dry ingredients and mix only until they are incorporated. You'll have a very thick dough.
Spoon the dough by rounded teaspoonfuls onto the baking sheets, leaving about an inch between mounds.
Bake the cookies for 10 to 12 minutes, rotating the pans from top to bottom and front to back at the midway point. The cookies will be only just firm, fairly pale and browned around the edges. Pull the sheets from the oven and allow the cookies to rest 1 minute, then carefully transfer them to racks to cool to room temperature.
Repeat with the remainder of the dough, cooling the baking sheets between batches.
Makes about 45 cookies