- 1/3 cup unsalted butter
- 1/3 cup sugar
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- 1 cup self-rising flour
- 1/3 cup instant vanilla pudding mix
- 2 tablespoons peach or apricot jam
Preheat the oven to 350 degrees F. Line two baking sheets with waxed paper. Using electric beaters, beat the butter and sugar in a small bowl until the mixture is light and creamy. Add the milk and vanilla, and beat until combined. Sift the flour and pudding mix into the butter mixture and mix to form a soft dough. Roll 2 teaspoons of the dough at a time into balls and place on the baking sheets. Press a hollow in each ball with your thumb or the end of a wooden spoon and fill each hole with ¼ teaspoon of jam. Bake the cookies for 15 minutes, then transfer to a wire rack to cool. Makes about 32.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.