Jelly Jam Thumbprint Cookies Food

THUMBPRINT COOKIES I

Steps:

• Preheat oven to 300 degrees F. Grease cookie sheets.
• Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
• Add vanilla, flour and salt, mixing well.
• Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
• Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

JAM THUMBPRINT COOKIES

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.

JAM THUMBPRINTS

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.

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.

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.

JELLY & JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 300 degrees F.
• Grease cookie sheets.
• Separate egg, reserving egg white.
• Cream margarine, sugar, and egg yolk.
• Add vanilla, flour and salt, mixing well.
• Shape dough into balls.
• Roll in egg white, then nuts.
• Place on cookie sheets about 2 inches apart.
• Bake for 5 minutes.
• Remove cookies from oven.
• With thumb, dent each cookie.
• Put jelly or preserves in each thumbprint.
• Bake for another 8 minutes.

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 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.

PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

Steps:

• Sift flour, baking soda, and salt together in a bowl.
• Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
• Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
• Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
• Bake cookies in the preheated oven until partially cooked, 11 minutes.
• Place raspberry jam in a bowl and stir until syrup consistency.
• Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
• Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.

RED CURRANT JELLY THUMBPRINT COOKIES

Steps:

• In large bowl of an electric mixer, beat butter and sugar until creamy.
• Separate eggs.
• Place whites in a small bowl, lightly beat; set aside.
• Add egg yolks and vanilla to butter mixture.
• Beat well.
• In another bowl, stir together flour and salt.
• Gradually add flour & salt to butter mixture, Blending thoroughly.
• With your hands, roll dough into balls about 1-inch diameter.
• Dip each ball in eggs whites, then roll in finely chopped walnuts to coat.
• Place on greased baking sheets,spacing 1 inch apart.
• With your thumb or the tip of a spoon (I use my thumb), make an indentation inthe center of each ball.
• Neatly fill each indentation with 1/4 teaspoon jelly or jam.
• (If using icing fill each cookie after baking.) Bake in a 375° oven for 12-15 minutes or until lightly browned.
• Let cool on baking sheets for about 1 minute, then transfer to rack and let cool completely.
• This is when I fill each with icing.

JAM THUMBPRINT COOKIES

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,.

THUMBPRINT COOKIES

Steps:

• For the shortcrust pastry, sift the flour and icing sugar into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour mixture until it is incorporated and then mix in egg yolks. Knead everything into a compact smooth dough. Wrap the dough and chill it for 1 hour.
• Remove the dough from the refrigerator and bring it to room temperature for 10 minutes. Form the dough into a long roll and divide it into 60 equal portions. Form a small ball from each portion and place it on a baking sheet covered with baking parchment (you will need two or more sheets). Press a dip (for the jam) into each ball with the handle of a wooden spoon.
• Heat the oven to 200C/fan 180C/gas 6. Heat the jelly or jam in a saucepan until it melts. Use a teaspoon to fill the dips in the dough balls.
• Bake for 12-15 minutes, then allow to cool completely. Finally, dust the cookies with some icing sugar. The cookies can be stored in an airtight container for several weeks.