Sesame Thumbprint Cookies 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.

SESAME THUMBPRINT COOKIES

Sesame Thumbprint Cookies image

Easy to make sesame seed coated shortbread-type of cookie with jam or preserves in the middle. You choose your favorite fruit. Very tasty.

Provided by MIZAPRIL

Categories Thumbprint Cookies

Yield 18

Number Of Ingredients 7

Ingredients

1 cup butter
¼ cup white sugar
1 teaspoon almond extract
½ teaspoon salt
2 cups all-purpose flour
2 tablespoons sesame seeds
¾ cup any flavor fruit jam

Steps:

Preheat the oven to 400 degrees F (205 degrees C).
Cream the butter and sugar together. Add the almond extract and the salt. Stir in the flour and mix well.
Shape tablespoonfuls of the dough into walnut-sized balls then roll the balls in sesame seeds to cover completely. Place balls on ungreased cookie sheets and flatten slightly. With your thumb, indent the center of each cookie. Fill indentations with jam or preserves.
Bake at 400 degrees F (205 degrees C) for 10 to 12 minutes. Remove cookies from baking sheets and let cool on a rack. Store cooled cookies in an air-tight container.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 22.7 g, Cholesterol 27.1 mg, Fat 10.9 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 6.6 g, Sodium 141.9 mg, Sugar 9.2 g

APRICOT SESAME COOKIES

Apricot Sesame Cookies image

This recipe is a favorite of mine to make for special occasions. The apricot cookies freeze beautifully, so they can conveniently be made ahead of time. Substitute peach, strawberry or raspberry jam if you like.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 7

Ingredients

1 cup butter, softened
1/2 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup plus 3 tablespoons sesame seeds
6 tablespoons apricot jam

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour and salt; gradually add to the creamed mixture and mix well. , Roll into 1-in. balls; roll in sesame seeds. Place 2 in. apart on ungreased baking sheets. , Using the end of a wooden spoon handle, make an 3/8-in. deep indentation in the center of each ball. Fill with jam. Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 129mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

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