Raspberry Jam Thumbprint Cookie Food

RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat oven to 325F and line 3 cookie sheets with parchment paper.
• In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 cup sugar (reserving the other 1/2 cup for rolling) together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until incorporated.
• With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture.
• Roll the dough into 1″ balls and coat in sugar. Place 1″ apart on the prepared baking sheets.
• Make an indent in each cookie using a 1/4 tsp round measuring spoon or your thumb. Fill each well with raspberry jam. Slightly overfill so that's it's rounded on top because the jam will flatten out as the cookies bake.
• Bake for 15 minutes or until the edges are lightly browned.

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:

• 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.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or spray lightly with cooking oil.
• In a large bowl add softened butter, 1/4 cup granulated sugar and brown sugar. With an electric mixer cream together butter and sugar mixture until smooth.
• Add the egg and almond extract to the wet ingredients and mix until combined.
• Sprinkle the salt around the bowl of wet ingredients so it distributes evenly in the cookie dough. Add the flour a little bit at a time, mixing in between until a dough forms.
• Form cookie dough balls with about a tablespoon of cookie dough. Use a cookie scoop for more even cookies. Roll each cookie dough ball in 1/4 cup of white sugar then place on the baking sheet.
• Use the end of a wooden spoon or your thumb to create a hole in the middle of each cookie for the jam. Fill each hole with about 1 teaspoon of raspberry jam.
• Sprinkle the tops of the cookies with a little additional white sugar. Chill the filled cookie dough in the fridge for about 20 minutes before baking.
• Bake cookies for 7-8 minutes. Remove the cookies from the oven before the edges start to brown.
• Fill the middle of each cookie with extra jam if any need a little more. Move cookies to a cooling rack or clean cooking towel to finish cooling, then enjoy!

RASPBERRY THUMBPRINT COOKIES

Steps:

• Pre-heat oven to 375°.
• Mix together cookie mix, butter, egg and flour until dough forms.
• Shape dough into balls using medium cookie scoop.
• Place 2-inches apart on ungreased cookie sheet.
• Using thumb or handle of wooden spoon, make indentation in center of each cookie.
• Spoon about 1/4 teaspoon jam into each indentation.
• Bake 8 to 10 minutes or until edges are light golden brown.
• Cool 5 minutes; remove from cookie sheet to wire rack.
• Microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.

RASPBERRY THUMBPRINTS

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle., In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts., Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set. , Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container.