These lightly sweetened cookies are wholesome enough to tuck into your little one’s lunch box, and easy enough that a child could make them.

John Becker and Megan Scott

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Credit: Heidi's Bridge

Recipe Summary

Yield:
About 24 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325°F. Line a baking sheet with parchment paper.

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  • Mix together first 4 ingredients in a medium bowl.

  • Portion the dough by the heaping teaspoon, roll the dough into balls, and place 1 1/2 inches apart on the baking sheet. With your finger, press an indentation into the middle of each ball of dough. The dough is crumbly and will crack—this is okay. Fill each indentation with 1/2 teaspoon strawberry jam.

  • Bake until the cookies are set and lightly browned around the edges, 12 to 15 minutes. Let cool completely on the sheet on a rack. Store in an airtight container for up to 1 week.

Source

Excerpted from Joy of Cooking by John Becker and Megan Scott. Copyright © 2019. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.  

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