Jeweled Thumbprints Food

JAM THUMBPRINT COOKIES

Jam Thumbprint Cookies image

Provided by Ina Garten

Categories dessert

Time 2h15m

Yield 32 cookies

Number Of Ingredients 8

Ingredients

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

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.

JEWELED THUMBPRINTS

Jeweled Thumbprints image

When I moved here from Malta more than 20 years ago, a kind neighbor lady took me under her wing and baked many cookies for me. This is one of her recipes that I treasure. -Maria Debono, New York, New York

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 6

Ingredients

3/4 cup butter, softened
3/4 cup confectioners' sugar
1 large egg yolk
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1/2 cup raspberry or apricot preserves

Steps:

In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg yolk and extract. Gradually beat in flour. Refrigerate, covered, at least 2 hours or until firm., Preheat oven to 350°. Shape into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Press a deep indentation in center of each with your thumb., Bake 12-14 minutes or until edges are light brown. Remove from pans to wire racks. Fill each with 1/4 teaspoon preserves; cool completely. Freeze option: Freeze unfilled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers and fill with preserves.

Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

JEWELED COOKIES

Jeweled Cookies image

Candied fruits give a stained-glass look to these cookies that taste like shortbread. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 12-14 dozen.

Number Of Ingredients 9

Ingredients

1 pound butter, softened
2-1/2 cups sugar
3 eggs
5 cups all-purpose flour
1 teaspoon baking soda
1-1/2 cups raisins
1 cup coarsely chopped walnuts
1/2 cup each chopped red and green candied cherries
1/2 cup chopped candied pineapple

Steps:

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour and baking soda; add to creamed mixture. Stir in raisins, nuts, cherries and pineapple; mix well. Shape into 2-in. rolls; wrap in waxed paper or foil. Freeze at least 2 hours. , Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.

Nutrition Facts : Calories 136 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 75mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

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