Jam Filled Thumbprint Cookies Food

JAM FILLED THUMBPRINT COOKIES

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.

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.

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.

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.

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.

THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
• Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
• Bake 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

JAM-FILLED CHRISTMAS COOKIES

Steps:

• Preheat oven to 350F; line cookie sheets with parchment paper and set aside.
• In a food processor fitted with steel blade, process walnuts and 1/4 cup of the flour until nuts are quite finely chopped; remove from processor into a dish and set aside.
• Place remaining flour into food processor, along with butter and icing sugar; process until mixture has a crumbly texture, about 10 seconds or so.
• Return nut mixture to food processor, along with almond extract and the egg.
• Process until entire mixture is combined; 15 seconds or so.
• Make one-inch balls from mixture and place on prepared cookie sheet; using the end of a wooden spoon, make an indentation into each cookie.
• Fill each hole with a wee bit of jam; I prefer seedless raspberry, but will use strawberry too-- I find the red jams suit the holiday season, but you can use any jam you want.
• Bake in preheated oven for 15 to 18 minutes, or until golden brown.

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.

SIOBHAN'S THUMBPRINT COOKIES

Steps:

• Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, sift together the flour, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
• Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.