Buttery Jam Thumbprint Cookies Food

JAM THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

GIANT'S THUMBPRINT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees. Butter a baking sheet.
• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated. Using your hands, roll the dough into golf-ball-sized balls and arrange them 2 inches apart on the cookie sheet, flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam. Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight container.

BUTTERY JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 325°F with rack on middle position. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with paddle attachment on high speed, beat butter and sugar until creamy and light, 2-3 minutes (do not rush this part, as it will determine how your dough turns out.) Add vanilla and salt, scraping down bowl as needed. Switch to medium-low and gently mix in flour, just until combined. Dough should be somewhat sticky. Form into a ball shape, cover, and chill 30-60 minutes.
• Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment-lined baking sheets or silicone baking mats. Press down the center of each ball with handle-end of a wooden spatula or finger, making a deep well in the middle - deep but not too wide (it helps to hold the dough ball in palm of hand while forming the well with your finger.)
• Fill cookie centers generously with jam/preserves. I use either a very small spoon or a piping bag. Bake 20-25* minutes or until golden brown and puffy. Let cool 5 min. on baking sheet, then gently transfer to finish cooling on wire rack.
• When cookies are completely cooled, dust with confectioners' sugar. Cookies can be kept in airtight container at room temp for a few days.

AUNT MAGGIE'S JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
• Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.
• Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

JAM FILLED BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
• Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

BUTTER AND JAM THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Whisk the flour, baking powder and salt together in a bowl.
• In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
• Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
• Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
• Store cookies in a tightly sealed container for up to 5 days.

RASPBERRY THUMBPRINT BUTTER COOKIES

Steps:

• set oven to 325 degrees F.
• Lightly grease a cookie/baking sheet.
• In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
• In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
• Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.
• Push down slightly using the palm of your hand then make a small indent in the middle of each cookie.
• Spoon about 1 teaspoon jelly or jam into the hole.
• Bake for about 8-10 minutes (watch closely that the edges do not brown too much).
• Cool on wire racks.

JAM-FILLED THUMBPRINT COOKIES

Steps:

• Preheat oven to 375°F Line a baking sheet with parchment paper.
• Cream together butter, sugar and salt. Beat in vanilla, milk and cornstarch.
• Stir in flour until just combined.
• Roll into 1 inch balls. Place on baking sheet and make a shallow indentation with your thumb. Fill indentation with a bit of jam.
• Bake tarts for 12-13 minutes, until cookies just start to brown.
• Cool on a wire rack.

PEANUT BUTTER & JELLY THUMBPRINT COOKIES

Steps:

• Preheat oven to 300°.
• In a large bowl, mix sugar and butter.
• Add vanilla and egg, mixing well.
• Stir in flour and salt.
• Drop by rounded teaspoonfuls onto ungreased cookie sheet.
• Make indent in cookie with finger.
• First put about 1/4 tsp peanut butter in cookie; top peanut butter with about 1/4 tsp strawberry jam, filling indentation.
• Bake at 300° for 20-25 minutes or until edges are golden.
• Remove immediately from cookie sheet and cool on wire rack.

JAM THUMBPRINT COOKIES

Steps:

• Combine butter, sugar and 1 tsp almond extract in large bowl, beat at medium speed, til creamy.
• Reduce speed to low; add flour, beat until well mixed Cover; refrigerate at least 1 hour.
• Preheat oven to 350 degrees F.
• Shape dough into 1-inch balls.
• Place 2" apart on ungreased cookie sheets.
• Make indentation in center of each cookie with thumb (edges may crack slightly); fill each indentation with about 1/4 teaspoon jam.
• Bake for 15 to 18 minutes til edges are lightly browned.
• Let stand 1 minute; remove from cookie sheet.
• Cool completely.
• Meanwhile put powdered sugar in bowl stir in enough rum to make thick glaze, stir in almond extract stir til smooth.
• Drizzle over cooled cookies; sprinkle with finely chopped almonds.

MRS. FIELDS THUMBPRINT JAM COOKIES

Steps:

• Preheat oven to 300*F.
• In a medium bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.
• In a medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.
• Scoop tablespoonfuls of dough, roll into 1-inch-diameter balls and place on ungreased baking sheets, 1 inch apart. With the small end of a melon baler, scoop out the center of the dough balls. Do not scoop all the way through the cookie. (I've found that a melon baller doesn't give as generous of a jam cup as I would like so I tend to form larger shallower holes in my cookies by hand) Place ½ teaspoons of jam in the center of each dough ball. Place scooped-out dough back into mixing bowl to use to form more cookies.
• Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface.