指纹果酱饼干Jam Thumbprints

将草莓果酱装入一个小夹链袋里，收入冰箱。Fill a small zip lock bag with jam and set aside in the refrigerator.

把面粉、盐、小苏打粉及发粉混合。Sift flour, salt, soda bicarbonate and baking powder into a mixing bowl.

将牛油和糖中速搅拌至发起，然后加入芝士奶油、鸡蛋及香草精，搅拌至混合即可。Beat butter and sugar on medium speed till light and fluffy. Add cream cheese, egg and vanilla. Beat till just combined.

在慢速下加入粉料，搅拌至混合即可。On low speed, add sifted flour mixture and mix till just combined.

把烤炉预热至170℃，在２个烤盘上铺油纸。Preheat oven to 170℃. Line 2 baking sheets with baking paper.

将面团分成16克１份，搓圆后放在烤盘上。Weigh out dough into 16g portions. Roll each portion into balls and place on prepared baking sheets about 3cm apart. Using a greased rounded 1 tsp measuring spoon, make an indentation in the centre of each ball.

一次只烤一份，约８-９分钟至饼干周围转黄。Bake 1 sheet of cookies at a time for about 8 – 9 minutes or till cookies are very lightly browned around the edges.

取出烤盘，用涂油量匙轻轻帮饼干塑形。Remove sheet from oven and gently reshape each indentation with greased measuring spoon.

把草莓果酱的袋子剪一小孔，小心挤入约½茶匙的果酱在饼干上面。Snip off a small corner of your ziplock bag. Carefully fill each indentation with about ½ tsp jam, squeezing the bag very gently.

继续烤12-14分钟至周围转金黄色。Continue baking for 12-14 minutes till light golden around the edges.

从烤炉取出饼干后，让它在烤盘上冷却10分钟后才移到架子上待凉。Remove from oven. Allow cookies to cool on the baking sheet for about 10 minutes. Transfer to a wire rack and cool completely.