JAM FILLED BUTTER COOKIES
This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!
Provided by MKHG
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 82 calories, Carbohydrate 10.5 g, Cholesterol 21.5 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 29.2 mg, Sugar 4.9 g
BUTTER AND JAM THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 1h8m
Yield about 24 to 30 cookies
Number Of Ingredients 8
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.
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.
SHORTBREAD COOKIES WITH JAM OR JELLY CENTERS
Do not be fooled by this little recipe. So few ingredients but believe me! It-is-a one right after another pop it in your mouth oh I cannot stop eating these. Before you know it, you will have to make another batch for the rest of your family. I got this from my best friend Robin who got it form her Taste of Home Cookbook.
Provided by LB in Middle Georgia
Categories Dessert
Time 34m
Yield 24-36 cookies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and sugar
- Beat in extract
- Gradually blend in flour
- Cover and refrigerate for an hour
- Roll into one-inch balls and place one inch apart on un-greased cookie sheet
- With the end of a wooden spoon make a indention in the ball and fill with jam
- I have used Variety of jams and jellies Raspberry being the best! but Apricot is yummmie too, along with apple, blackberry, blueberry the possibilities are endless.
- Bake at 350 for 14 to 18 minute.
Nutrition Facts : Calories 292.1, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 139.9, Carbohydrate 36.2, Fiber 0.7, Sugar 17.6, Protein 2.4
JAM-FILLED CREAM-CHEESE COOKIES
The cream-cheese dough and the variety of jellies make these cookies very appealing and delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 48
Number Of Ingredients 7
Steps:
- In a large bowl, using an electric mixer, beat cream cheese, butter, and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix).
- Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)
- Preheat oven to 375 degrees, with racks in upper and lower thirds. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time, peel off parchment (save for baking). With a 2 1/2-inch round or 2-inch star-shaped cookie cutter, cut out cookies. Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash. Shape cookies; arrange, 2 inches apart, on 2 parchment-lined baking sheets and refrigerate 20 minutes (reroll scraps).
- Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks. (To store, cover and keep at room temperature, up to 4 days.)
Nutrition Facts : Calories 84 g, Fat 4 g, Protein 1 g, SaturatedFat 2 g
JAM FILLED OATMEAL COOKIES
These cookies are so good, we love them. With and without the ground nuts. It's easy to vary the filling by picking the jam or nuts you prefer. I hope you will enjoy these delicious cookies.
Provided by Baby Kato
Categories Dessert
Time 27m
Yield 30 cookies, 10 serving(s)
Number Of Ingredients 12
Steps:
- To make the sour milk, mix the milk and lemon juice together in a small bowl and set aside until needed.
- Preheat the oven to 350 degrees.
- In a large bowl add the flour, baking soda, salt, oats, cinnamon and brown sugar together.
- Next add the melted butter and shortening, mixing lightly.
- Lastly, slowly add in the sour milk, making sure to mix well.
- Chill the dough for 1/2 hour.
- Then on a lightly floured board, roll to 1/4 inch thick.
- Cut the dough using a 2" round cookie cutter. Make sure to have an even number of cookie rounds.
- Place a spoonful of jam in the center of the cookie, then top with another cookie.
- Make sure to lightly press the edges together.
- Roll the cookie edges in the ground nuts.
- Place on a lightly greased cookie sheet and bake in a 350 degree oven for 10 - 12 minutes.
JAM FILLED THUMBPRINT COOKIES
Highlight your favorite fruits with these tasty thumbprint cookies.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 26m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F. Line a baking sheet with Reynolds® Parchment Paper.
- Beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes, stopping once or twice to scrape down the sides of bowl with a rubber spatula. Beat in egg yolks and vanilla extract. Reduce mixer speed and add flour and salt and mix until just incorporated.
- Form dough into 1-inch balls and arrange on prepared baking sheet. Using your thumb, flatten balls slightly to make an indentation in the center of each cookie. Bake cookies for 8-10 minutes or until bottoms are just golden.
- Remove baking sheet from oven. Fill each indentation with a heaping 1/2 teaspoon of jam. Bake for an additional 5 to 6 minutes, or until the edges of cookies are lightly golden. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 14.6 g, Cholesterol 29.9 mg, Fat 6.5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 59.7 mg, Sugar 7.9 g
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