Buttery Jam Cookies (picture coming...)

2 c. flour

1 t. baking powder

1/2 t. ground ginger

1/4 t. salt

8 T. unsalted butter, at room temp.

2/3 c. sugar

1 egg

2 T. milk

1/2 t. vanilla

1/4 c. cherry preserves or any THICK jam you have on hand



Preheat oven to 375. Line cookie sheets with silicone mats or parchment paper.



Beat the butter on med. speed until smooth. Slowly add sugar and beat for 1 minute. Add the egg and beat for an additional 2 minutes. The mixture will be satiny. Add the milk and vanilla and just beat until combined. (Don't worry if it looks curdled-the mixture will even out.) Reduce mixer speed to low and add jam and beat for 1 minute. Add the dry ingredients and mix just until incorporated. Your dough will be very thick.



Spoon the dough into a bowl of sugar and roll around to coat. Place about 1" apart on cookie sheet.



Bake for 10-12 minutes.The cookies will be barely firm, pretty pale, and brown around the edges. Allow cookies to rest for 1 minute and then transfer to cooling rack.