HELP!!! [[urgent]] i need help in cooking?

[rox_star]

I really need your help because i can't find a jam drop recipe that has these ingredients:
60 gram butter chopped
1/2 teaspoon vanilla essence
1/4 caster sugar
1/2 egg
2/3 cup self raising flour
1 tablespoon raspberry jam
1 tablespoon apricot jam

************************** THANK YOU************************************

 

[icybicycle]

Jam Drops

125g butter
75g (1/3 cup) caster sugar
1 tsp vanilla essence
185g (1 1/4 cups) plain flour
1 tsp baking powder
2 tsp milk
160g (1/2 cup) jam of your choice (like strawberry, raspberry, apricot, plum or blackberry)

Preheat oven to 180°C.
Line a baking tray with non-stick baking paper.
Beat the butter, caster sugar and vanilla essence in a medium mixing bowl with electric beaters until pale and creamy.

Sift the plain flour and baking powder together.
Use a wooden spoon to mix the dry ingredients
and milk into the butter mixture.
Mix to a soft dough.

Roll small balls of biscuit mixture with lightly floured hands
and place on the prepared baking try about 5cm apart.
Flatten each ball with a spatula to
make them about 3.5cm in diameter.

Make a 2cm-wide indent in the centre
of each with your finger or the end of a wooden spoon.

Fill each indent generously with jam.

Bake in preheated oven for 18-20 minutes
or until lightly golden and cooked through.

Stand on the baking tray for 2-3 minutes
before transferring to a wire rack to cool.

Repeat with the remaining biscuit dough and jam.

Store in an airtight container for up to 1 week.

 

[Florence M]

Thumbprint Cookies Recipe

Ingredients
1 cup of butter (2 sticks or 8 ounces), room temperature
1/2 cup of sugar
2 eggs, room temperature
1 teaspoon of vanilla extract
Pinch of salt
2 cups of flour
1 cup of chopped nuts (optional)
3/4 cup of your favorite jam
Parchment paper
Method
1 Cream the butter and sugar on high speed for about 3 minutes.

2 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).

3 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.

4 Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.

5 Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.

6 Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.

Makes 3 1/2 dozen cookies.