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 COOKIE RECIPE
Jam Thumbprint Cookie Recipe - these quick and easy, simple, old - fashioned thumbprint cookies, that are made from a few simple ingredients and have jam inside, are the Christmas cookies that mustn't be forgotten. There is a shortbread basis that is filled with jam and they are sprinkled with powdered sugar on top, so they simply melt in your mouth.
Provided by Dragana
Categories Christmas recipes
Time 40m
Number Of Ingredients 7
Steps:
- First you need to take a large dish and beat butter and powdered sugar in it. You should beat it for 2-3 minutes, at high speed, until it is light and fluffy. Add vanilla and beat some more, until it is well combined.
- After that, lower the speed and add flour, cornstarch and salt and beat until just incorporated, do not over-mix. Cover the batter with plastic foliage and chill for 30 min and then it should be taken out of the fridge. Preheat the oven to 325 F. Then, take two baking sheets and line them with parchment paper.
- Begin making 1 inch balls that should be placed in the baking sheet that you have already prepared. Then, press each ball in the center, with a finger or 1/2 tsp. measuring spoon, so to make a indentation.
- It is really important to be careful while doing this, because the batter could crack, although it is pretty soft. If it happens, anyway, you can even or close the crack with your fingers.
- Next, you need to put the jam filling in the center and bake for about 20 minutes.
- After 20 min, take the cookies out of the oven and leave them to cool in the baking sheets for a few minutes, and then transfer them to a wire rack and sprinkle with powdered sugar.
Nutrition Facts : Calories 84 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 5 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
JAM THUMBPRINT COOKIES
Jam Thumbprint Cookies - Buttery cookies filled with fruit preserves are a cute and classic favorite. Easy, delicious and loved by kids and adults alike!
Provided by Aimee Shugarman
Categories Cookies
Time 1h30m
Number Of Ingredients 10
Steps:
- Use the paddle attachment on a stand mixer and beat the butter for 30 seconds on a low speed. Slowly add in the sugar and blend together for 2 minutes.
- Add the egg white and almond extract, increase to medium speed and mix until combined.
- Add in the flour and cornstarch. Mix until a ball of dough forms, about 1 minute. Wrap the ball of dough in plastic wrap and refrigerate for at least one hour and up to overnight.
- Preheat the oven to 350℉.
- Roll out the dough to ¼ inch thickness and cut with a 3 inch, egg shaped cookie cutter or round cookie cutter. Make an indentation in the center of the cookie using your thumb, about 1 inch long. Press about half the way into the cookie. If you break through to the bottom, take a little piece of dough to push into the dough, patching the break. Fill the thumbprint with jam.
- Place on a baking sheet lined with a silpat or parchment paper, spaced 1 inch apart. Bake for 15 minutes and move to a wire rack to cool.
- To make the glaze: Whisk the powdered sugar, almond extract and water together in a small bowl. Ifthe glaze isn't thick enough, add 1 tbsp of water at a time until it reaches the desired thickness. Drizzle over cookies using a whisk or spoon; or use a piping bag with a small tip.
- Allow to set and store in covered container at room temperture (Or in the refrigerator).
Nutrition Facts : Calories 163 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 cookie, Sodium 6 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
THUMBPRINT COOKIES
A signature Christmastime sweet, our tiny almond-flavored cookies bear the print of the baker's thumb, which is gently pressed into the partially baked cookie to create a well. A dollop of apricot, red currant, or raspberry jam fills the center. If you use fruit preserves you've put up yourself, the signature is even more personal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. With an electric mixer on medium speed, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. In a separate bowl, whisk together flour and salt; add to butter mixture, beating on low until combined.
- Combine ground almonds with remaining 2 tablespoons sugar in a small bowl. Form dough into 1-inch balls, and dip in beaten egg white, then in almond-and-sugar mixture. Make a deep indentation in the center of each ball with your finger or a wooden spoon. Place 1 inch apart on parchment-lined baking sheets.
- Bake 10 minutes, remove from oven, and press down the centers again. Rotate sheets, and bake until golden brown, 8 to 10 minutes more. Transfer sheets to a wire rack to cool slightly. Fill center of each cookie with about 1 teaspoon jam. Let cool completely. Thumbprints can be stored at room temperature in an airtight container, between parchment, up to 1 day (or 3 days, if not filled with jam).
THUMBPRINT COOKIES
These cute little Thumbprint Cookies are easy to make with a dollop of your favorite jam! They're soft, chewy, and made with just 7 ingredients.
Provided by Lindsay
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
- Add the egg yolks one at a time and mix until well combined after each.
- Add the vanilla extract and mix until well combined.
- Add the flour and salt and mix until the dough is just well combined. Do not over mix.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll in additional sugar (if using), then set the balls on the baking sheet.
- Use the end of a spatula, your thumb or the bottom of a measuring spoon to press the centers of the cookies down. Do this immediately after rolling them to help prevent the cookies from cracking.
- Fill the centers with jam. I used roughly 1/2 teaspoon per cookie.
- Bake cookies for 10-13 minutes or until the edges JUST begin to brown. You don't want to overbake them and have dry cookies.
- Allow cookies to cool on the baking sheet for 5-10 minutes, then move to a cooling rack to finishing cooling.
Nutrition Facts : Calories 91 calories, Sugar 4.1 g, Sodium 18 mg, Fat 5.6 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 10.1 g, Fiber 0.3 g, Protein 1 g, Cholesterol 24.5 mg
THUMBPRINT HEART COOKIES
Steps:
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- With an electric mixer, cream together the butter and brown sugar until light and fluffy. Add in the egg and vanilla and continue mixing until fully incorporated. Add in the flour and salt and continue blending until combined.
- Shape the dough into 1" balls. Place on an ungreased cookie sheet 1 1/2 inches apart and gently press your thumb in the centre twice, to form a heart indent (this is where the jam will be placed). Bake for 12-15 minutes. Remove from the oven, transfer to a cooling rack and let cool before filling the centres with around a teaspoon of your favourite jam.
STRAWBERRY THUMBPRINT COOKIES
Buttery and moist shortbread thumbprint cookies topped with sugar crystals and filled with strawberry jam. A delicious sweet treat!
Provided by MinShien
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350℉.
- In a large bowl, mix to combine wet mixture - unsalted butter, granulated sugar, egg and vanilla extract.
- In a separate bowl, bring together dry mixture - all purpose flour, baking powder, and salt. Mix well.
- Add dry mixture into wet mixture. Using a spatula to combine everything.
- Optional: cover bowl and refrigerate dough for 1-2 hours.
- Roll dough into small 1 1/2 inch balls. Then use the ends of a rolling pin or thumb to make an indentation at the middle of the dough ball. Press halfway down but not all the way.
- Press tops of cookies face down onto a bowl of white sugar sprinkles, and place them ~2 inch apart on the baking sheet.
- Fill each of the indentation with strawberry jam.
- Bake for 14-15 minutes.
- Remove from oven let it cool on the baking sheet for a few minutes, then place them on cooling rack until they are completely cool.
- Serve and enjoy!
Nutrition Facts : Calories 147 kcal, Carbohydrate 22 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 22 mg, Sodium 63 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
OATMEAL JAM THUMBPRINT COOKIE RECIPE
Need a quick, easy, last minute Christmas cookie? These thumbprints are perfect for kids to help with! Roll through some nuts of your choice and let their little thumbs make the idents for the jam!
Provided by Mindee
Categories Cookie
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven 350.
- Line you baking sheets with parchment paper or spray with non-stick cooking spray.
- In a mixing bowl, cream the butter, brown sugar, egg and vanilla.
- Stir in the oatmeal and flour.
- Place the chopped nuts in a shallow dish.
- Put the chopped nut in a shallow dish like a pie plate.
- Scoop out dough with a #40 scoop and roll the balls of dough through the nuts until the cookie dough is completely coated in nuts.
- Place the balls on the prepared baking sheets.
- Using your thumb or the back of a 1 tsp measuring spoon, make an indent in each cookie.
- Fill each indent with jam.
- Bake at 350 degrees for 12-15 minutes.
- Cool and enjoy!
Nutrition Facts : ServingSize 3 Cookies, Calories 413 calories, Sugar 20.4 g, Sodium 19.7 mg, Fat 22.1 g, SaturatedFat 12 g, TransFat 0 g, Carbohydrate 47.9 g, Fiber 2.5 g, Protein 5.1 g, Cholesterol 67.4 mg
THUMBPRINT COOKIES
Thumbprint Cookies are a classic shortbread cookie with a jam center. This traditional holiday cookie is sweet, simple, and easy to bake!
Provided by Jen
Categories Dessert
Number Of Ingredients 9
Steps:
- Cream butter, brown sugar, and 1/3 cup of sugar together with an electric hand mixer in a large bowl.
- Add egg yolk and vanilla extract and beat until blended.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add dry ingredients to wet ingredients beating until combined (dough will be pretty dry).
- Chill cookie dough in the freezer for 20 minutes.
- Put remaining sugar in a shallow dish.
- Form cookie dough into tablespoon-sized balls and roll until round.
- Roll in a dish of sugar and place on cookie sheet.
- Use the back of a teaspoon or thumb to make an indent in the center of the cookie. Preheat oven to 375.
- Put preserves in a microwave-safe bowl and heat for 10-15 seconds until easy to stir.
- Spoon jam into indentation until filled.
- Bake for 11 minutes until edges are just beginning to turn golden brown.
- Allow to cool completely on the baking sheet.
Nutrition Facts : ServingSize 1 cookie, Calories 195.37 kcal, Carbohydrate 25.97 g, Protein 1.72 g, Fat 9.59 g, SaturatedFat 5.94 g, Cholesterol 34.17 mg, Sodium 142.84 mg, Fiber 0.44 g, Sugar 13.86 g
JAM THUMBPRINT COOKIES
When I was four, Mom and I would don our aprons and I would pretend we were bakers named Marge and Betty. Though we dropped that routine, we still make Christmas cookies together every year. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy. Gradually beat in enough flour to form a smooth dough., Preheat oven to 350°. Place coconut in a small bowl. In a separate bowl, whisk egg and water. Shape cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing slightly to adhere. Place 1-1/2 in. apart on parchment-lined baking sheets, coconut side up., Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves., Bake 15-18 minutes or until bottoms are browned. Remove to wire racks to cool. If desired, dust tops with confectioner's sugar.
Nutrition Facts : Calories 82 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 43mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
SHORTBREAD JAM THUMBPRINT COOKIES
These Shortbread Jam Thumbprint Cookies have a tender, buttery base and a bit of jam in the center. An easy cookie recipe that tastes delicious!
Provided by Melissa Griffiths
Categories Dessert
Time 32m
Number Of Ingredients 8
Steps:
- Preheat your oven 375 degrees and line a large baking sheet with parchment or a baking mat. Set aside.
- In a small bowl add the egg yolk, heavy cream, and vanilla. Beat with a fork until combined.
- In the bowl of a stand mixer add the butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 3 minutes. Add the yolk mixture and beat to combine, about 30 seconds. Scrape down the sides of the bowl as needed. Add the salt and flour and mix until the dough comes together.
- Using a tablespoon scoop, scoop out a ball of dough and place it on the sheet. Place the cookies about 1 1/2 inches apart. Use your thumb or a rounded measuring spoon to make an indent in the center of the cookies. Press gently with your thumb until the indent in the cookie ball is about an inch across, repeat this step with each cookie dough ball.
- Add 1/4 to 1/2 teaspoon of jam to each indent. Put the prepared cookie sheets in the fridge and let the cookies chill for 15 to 20 minutes.
- Bake the cookies for 10-12 minutes until the bottom edges start to brown. Remove from the oven and allow the cookies to cool on the pan for 10 minutes. Remove and let them finish cooling on a wire rack. Store extra cookies in an airtight container for up to 5 days.
Nutrition Facts : ServingSize 1 Cookie, Calories 90 calories, Sugar 3.8 g, Sodium 19.4 mg, Fat 5.5 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 9.3 g, Fiber 0.2 g, Protein 1 g, Cholesterol 19.2 mg
PEANUT BUTTER THUMBPRINT COOKIES WITH JAM
Soft, tender gluten free peanut butter cookie with a dollop of jam in the center.
Provided by Courtney
Categories Cookies
Time 1h25m
Number Of Ingredients 10
Steps:
- Combine the butter, peanut butter and brown sugar in the bowl of a stand mixer. Beat on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- In another bowl, whisk together the gluten-free flour, xanthan gum, baking soda and salt. Add this mixture to the peanut butter mixture and beat until just combined. Transfer the dough to a piece of plastic wrap and cover it. Refrigerate for at least one hour or overnight.
- Pre-heat oven to 375°F. and Line a baking sheet (or several, if you have them!) with parchment paper. Use a medium cookie scoop to scoop tablespoons of dough onto the cookie sheet. Use a thumb or the handle end of a wooden spoon to make a divot in the center of each cookie. Bake for 7-9 minutes or until puffed and mostly set.
- If the divots rise too much during baking, just use your thumb to press them back down as they cool.
- Allow the cookies to cool completely, then fill each divot with about a 1/2 teaspoon of jam. Depending on the thickness of your jam, you may want to microwave it for ten seconds to make filling easier.
Nutrition Facts : Calories 98 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cookies, Sodium 94 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
JAM THUMBPRINT COOKIES
Provided by Georgia
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- With an electric mixer on medium-high speed, beat together butter and sugar until light and fluffy, 2-3 minutes. Beat in egg yolks and vanilla extract. Mix in flour and salt until incorporated and dough comes together in a ball.
- Form dough into 1-inch balls and arrange on prepared baking sheets. Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.
- Bake cookies for 8 to 10 minutes, or until bottoms are just barely golden. Remove baking sheet from oven. If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon jam.
- Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden. Jam should be sticky and soft. Transfer cookies to wire racks to cool.
- Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
SOFT JAM THUMBPRINT COOKIES
Easy recipe for Soft Jam Thumbprint Cookies perfect for the holidays! Buttery cookies with great flavor, filled with your favorite sweet jam. Perfect for Christmas cookie exchanges!
Provided by Jessica & Nellie
Categories Cookies
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Beat together butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolks and vanilla extract.
- Add flour and salt and mix until incorporated and dough comes together in a ball. If desired, chill for 30 minutes.
- Form dough into 1-inch balls (make sure they're perfectly round), and arrange on prepared cookie sheet. Use a 1/2 tsp. measure to create perfectly circular craters in the center.
- Bake cookies for 8 to 10 minutes.
- Remove cookie sheet from oven. If indentations look shallow, further define them again, and fill each with a bit of jam.
- Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden.
THUMBPRINT COOKIES
These easy thumbprint cookies are perfect for the holidays! I love to make them with apricot and raspberry jam, but feel free to substitute any flavor of jam you like.
Provided by Jeanine Donofrio
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flours and salt.
- In the bowl of a stand mixer, cream the butter, sugar, vanilla, and almond extract until fluffy. Gradually add the flour and mix until combined.
- Scoop rounded tablespoons of the dough, roll into balls, and place on the prepared baking sheets. Gently press down to form disks and use your thumb, or the back of a 1 teaspoon measuring spoon, to make an indentation in the middle of the cookies. Spoon ½ teaspoon of jam onto each cookie.
- Bake for 12 to 15 minutes, until the bottoms are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
PERFECT THUMBPRINT COOKIES
My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.
Provided by Chef John
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 50m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g
AUNT MAGGIE'S JAM THUMBPRINT COOKIES
Butter is the key to these fast, five-ingredient cookies from Leslie Ball of North Bethesda, Maryland.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes 54
Number Of Ingredients 5
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.
JAM THUMBPRINT COOKIES
Make and share this Jam Thumbprint Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 17m
Yield 36 Cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, cream the butter with brown sugar until light and fluffy, then add the egg yolk and vanilla extract, mixing well.
- Add the flour and salt to the creamed mixture, and mix just until the ingredients form a ball.
- In a shallow dish, beat egg white slightly. Shape dough into 1 inch balls then roll in the egg white, then the nuts.
- Place the cookies on an ungreased cookie sheet then bake for 5 minutes. Remove from the oven then make the indentation, then bake an additional 7 to 10 minutes.
- Remove the cookies to a cooling rack. Once cool, fill with the jam of your choice,.
Nutrition Facts : Calories 64.5, Fat 4.8, SaturatedFat 1.9, Cholesterol 11.9, Sodium 41.2, Carbohydrate 4.6, Fiber 0.3, Sugar 1.6, Protein 1.1
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.
JAM THUMBPRINT COOKIES
Make and share this Jam Thumbprint Cookies recipe from Food.com.
Provided by L DJ3309
Categories Dessert
Time 1h3m
Yield 84 cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 98.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.6, Sodium 35.6, Carbohydrate 13.2, Fiber 0.3, Sugar 7.4, Protein 0.9
JAM THUMBPRINTS
Delicious and attractive little cookies, with a thumb indentation filled with preserves. Fill with different colored preserves for an interesting presentation.
Provided by Esther Kenagy
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
- Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
- Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 12.4 g, Cholesterol 30.6 mg, Fat 7.9 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 3.6 g, Sodium 90.3 mg, Sugar 5.8 g
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- Line two baking sheets with parchment paper, or use a non-stick baking sheet; greasing the pans isn't sufficient to prevent sticking., In a large bowl, beat the butter and sugars until very light., Beat in the egg yolks, vanilla, and salt., Add the nut flour and the lesser amount of all-purpose flour, stirring until well blended.
- If the dough seems too sticky, add just enough additional flour to make it workable., Cover and chill the dough for an hour., Preheat the oven to 350°F., While the dough chills, cover the egg whites and leave them out of the refrigerator to warm up to room temperature., In a small bowl, whip the egg whites until they're foamy., Break off pieces of dough and roll them between your palms to form 1" balls., Dip the balls into the egg whites, and roll them in the chopped nuts.
- Place the cookies about 2" apart on the prepared baking sheets., Bake the cookies for 8 minutes, then remove them from the oven., Make a deep thumbprint in the center of each cookie., Return to the oven, and bake until they're a light, golden brown, about 4 to 6 minutes., Remove them from the oven, and transfer them to a rack to cool., Fill the thumbprint with the filling of your choice, using about 1/2 teaspoon for each. *See "tips," below.
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- 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 disc. Wrap in plastic wrap 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.
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JAM THUMBPRINT COOKIES | FOODTALK
From foodtalkdaily.com
CAKE MIX THUMBPRINT COOKIES ⋆ REAL HOUSEMOMS
From realhousemoms.com
FIG JAM THUMBPRINT COOKIES RECIPE - LOVEFOOD.COM
From lovefood.com
ALMOND FLOUR THUMBPRINT COOKIES {GLUTEN FREE} - IFOODREAL.COM
From ifoodreal.com
RASPBERRY JAM THUMBPRINT COOKIES - ON MY KIDS PLATE
From onmykidsplate.com
RASPBERRY JAM THUMBPRINT COOKIES (SO EASY!) - SPEND WITH ...
From spendwithpennies.com
JAM THUMPRINT COOKIES RECIPE
From myfrugalhome.com
CLASSIC JAM THUMBPRINT COOKIES - AVERIE COOKS
From averiecooks.com
EASY THUMBPRINT COOKIES RECIPE: THIS JAM-FILLED THUMBPRINT ...
From 30seconds.com
THUMBPRINT COOKIES RECIPE - CHATELAINE.COM
From chatelaine.com
THE BEST THUMBPRINT COOKIES RECIPE — BITE ME MORE
From bitememore.com
OLD FASHIONED JAM THUMBPRINT COOKIES - HEART'S CONTENT ...
From heartscontentfarmhouse.com
FOOD WISHES VIDEO RECIPES: THUMBPRINT COOKIES – GREAT ...
From foodwishes.blogspot.com
53 JAM THUMBPRINT COOKIES IDEAS | FOOD, JAM THUMBPRINT ...
From pinterest.ca
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