Oat Jam Thumbprint Cookies Food

OAT JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees. Lined a baking sheet with parchment paper or silicone mat.
• Mix: In a medium sized bowl combine the flour, oats, cinnamon, baking powder and salt. Add coconut oil, maple syrup and vanilla, blend until it comes together and forms a ball.
• Roll & Flatten: Scoop 1 rounded tablespoons of the dough and shape into a ball. The dough will be moist so just do the best you can. You can also shape the mound on the cookie sheet. Using the bake of a rounded teaspoon, make an impression in the middle of each cookie. If edges crack a bit, press it together gently.
• Add Jam: Add one teaspoon of fruit jam/filling into each dent.
• Bake: Place in the oven, on the center rack, and bake for 10 -13 minutes, rotating the baking sheet once. Remove from oven, let cool a few minutes.
• Makes 12 cookies

OATMEAL JAM THUMBPRINT COOKIE RECIPE

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!

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.

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 AND OATMEAL THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F Line w baking sheets with parchment paper.
• Beat first 4 ingredients together in mixing bowl. Add remaining ingredients and mix to combine.
• Drop by tablespoonful onto prepared baking sheets. Using the tip of a wooden spoon or a small thumb, gently make an indentation in the cookie, making sure that the sides and bottom remain intact. Squeeze about 1/2 teaspoons of the spread into each cookie.
• Bake in preheated oven 11-13 minutes, or until cookie is brown and jam is set.
• Cool 10 minutes, then transfer to racks.

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 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.

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 FILLED OATMEAL COOKIES

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.