I Heart

We noticed heart shapes on several of the finished cookies. Happy accident.

The other night Buby asked if we could bake cookies together. I said, "Sure, tomorrow we'll see what we have." The next morning Buby ran to the kitchen and pulled out his copy of Yummy Cookies: Baking with Kids. No reminders needed. He said, "I'll show you what I want to make. Okay?" flipping right to Gooey Thumbprints on page 16. Then he skipped over to the pantry asking, "Can you check Mom? Check if you have all the ingredients." Before I could he was in the fridge looking for apricot jam.



This recipe is so easy + delicious. It turned out even better than I remembered. My favorite part was sharing that first bite with my lil' baker. He's always surprised at how wonderful things taste and always appreciative that you let him help. We taste-tested the cookies fresh out of the oven. I chose apricot. He picked raspberry. We shared a bite of each. Buby went to bed grinning ear to ear, and I snuck back downstairs for 4 more cookies. My Sweets later said they were the best cookies he's ever tasted. Here's what you do:




Easy All-Purpose Cookie Dough

• 1 cup (2 sticks) butter, softened
• 1/2 cup powdered sugar
• 2 tablespoons packed light brown sugar
• 1/4 teaspoon salt
• 1 egg
• 2 cups all-purpose flour
• 1/4 cup of your favorite jam

1. Beat the butter, powdered sugar, brown sugar, and salt in a large bowl with an electric mixer at medium speed for 2 minutes or until light and fluffy.
2. Add the egg; beat until well blended.
3. Add the flour, 1/2 cup at a time, beating well after each addition.
4. Shape the dough into a disc; wrap tightly in plastic.
5. Refrigerate the dough for at least 1 hour or until firm.
6. Preheat oven to 300 degrees F.
7. Shape the dough into 1-inch balls.
8. Place the balls 1 inch apart on ungreased cookie sheet.
9. Gently press the center of each ball with your thumb.
10. Fill the depression with a heaping 1/4 teaspoon jam. Note: We used All Fruit Apricot and Red Raspberry jam, which is sweetened only with real fruit, no extra sugar.
11. Bake for 25 to 27 minutes or until the tops of the cookies are light golden brown. Cool the cookies on the cookie sheets for 1 minutes.
12. Transfer to wire racks to cool completely. Makes about 3 dozen. Note: We use organic whenever possible.

Buby poured all of the ingredients into the mixing bowl, rolled the dough into 1-inch balls, made thumbprints, and then filled the holes with jam. He wore his apron and washed his hands before, during, and after baking. I was impressed. He really is growing up too fast.