Cherry Jam Cookies

It's Sunday afternoon home-alone baking! I don't have much in the fridge...no chocolate, no chocolate chips, 2 eggs, some butter. BUT - I have a jar of really pretty looking cherry preserves. It's basically a very thick cherry jam. Super yummily sweet! So I am off to bake cherry jam cookies!

It's best to use preserves instead of normal jam for this recipe cos you wanna have chunks of the fruit in the cookie. You can use any flava - apricot, raspberry, etc. So since there's sorta some kinda fruit in this cookie, I am telling myself it is not that sinful. *big grin*

It's not much, but here's what you'll need:

- 2 cups flour

- 1 teaspoon baking powder

- 1/2 teaspoon ground ginger (or ground cinnamon)

- 1/4 teaspoon salt

- 1/2 cup unsalted butter (at room temperature)

- 2/3 cup white granulated sugar

- 1 egg

- 2 tablespoons milk

- 1/2 teaspoon vanilla extract

- 1/3 cup cherry preserves

- 4-5 tablespoons white granulated sugar (for coating)

1. Preheat oven to 375 degrees F. Line 2 baking trays with parchment paper.

2. Whisk together the flour, baking powder, ground ginger and salt.

3. Beat the butter until smooth.

4. Add sugar and beat until light.

5. Add the egg and beat for 2 mins.

6. Add the milk and vanilla extract, beat to combine.

7. Add the cherry preserves.

8. Then add the flour mixture and mix on low speed until it forms a dough.

9. Spoon 1-2 teaspoons ball of dough and coat it with sugar. Then place it on the baking sheet and flatten it a little.

10. Bake for 10-12 mins until the edges brown.

If you prefer your cookies super jam-my, pls feel free to mix in more jam. Yummy yummy sweet cookies!