Butter cookies － 黄油果酱指纹饼干

儿子开始做的这款饼干，他简化了材料和制作过程，没想到老少朋友们都很喜欢，我整理收藏并分享给大家。

无盐黄油 1 条，1/2 cups，室温化软。
白沙糖 1/2 cups，按自己口味适当添减。
鸡蛋 1个
面粉 1+1/3 cups

• 黄油加糖，用电动打蛋器打发至浅黄色。也可以用低温加热融化的黄油加糖打发，时间长一些。
• 加入鸡蛋再继续打至均匀。加入面粉后再打几下，用手活成软面团。
• 将面团分成16份，揉圆再压扁。在中间稍微按出个凹陷，放上点儿roseberry酱，或是其他的果酱。（不放果酱的简化版也很好吃。面团里也可以放些烤熟的碎坚果，或切碎的干果粒，效果都不错。）
• 烤箱预热350度，烤15分钟左右，外圈稍稍金黄就可以了。

凉热都很好吃。

Butter 1 bar, 1/2 cups, room temperature
Suger 1/2 cups
Egg 1
Flour 1+1/3 cups

Add butter and sugar together, using electric mixer to beat it till fluffy and light yellow. 
Add the egg, keep beating until well mixed. 
Add flour, bit some seconds, then use hand or spade make a dough. At room temperature, the dough is soft, but still can shape. We can add more flour if needed. 

Split the dough into 16 pieces. Roll it into a ball, then use thumb to press down the center and make a dent to hold the jam. I used raspberry jam. 

Preheat the oven to 350. Bake around 15 minutes until slightly golden brown. 

The plain cookies without jam is also good. Or we can add some nuts or dried fruit pieces into the dough and make different type of cookies. 

The unbaked dough can be stored in the fridge for several days. We can take out the cold dough and slice it into thin piece to bake thin cookies. Bake less time based on the thickness.