Enjoy these delicious cookies made with Gold Medal® all-purpose flour and topped with raspberry jam – perfect for any time dessert.
cup butter or margarine, softened
cups Gold Medal™ all-purpose flour
cup finely chopped crystallized ginger
tablespoons raspberry jam
Heat oven to 350°F. Beat butter, flour, sugar and egg in medium bowl with electric mixer on medium speed until smooth. Beat in ginger just until combined.
Shape dough into 1-inch balls. Place about 1-inch apart on ungreased cookie sheet. Make indentation in each ball with finger or handle of wooden spoon.
Bake 12 to 15 minutes or until edges just begin to brown. Remove from cookie sheet to wire rack. Cool completely, 15 to 20 minutes.
Fill indentation in each cookie with slightly less than 1/4 teaspoon of the jam.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.