Strawberry Jam Thumbprint Cookies Food

STRAWBERRY JAM THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350F and line 2 baking sheets with parchment paper or a Silpat.
• Fill a zip top or piping bag with the jam and set aside.
• In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
• Cream the butter and sugar together in the bowl of an electric mixer on medium speed until light and fluffy.
• Add the cream cheese, egg, and vanilla extract and beat until combined (about 30 seconds), scraping down the bowl as needed.
• Slowly add the flour mixture and whisk at low speed until combined, about another 30 seconds.
• Scoop out 1 1/2 teaspoons of dough (or use a #60 cookie scoop), roll the dough into balls, and lay on the prepared baking sheet. You'll want to space them about 1 1/2 inches apart.
• Lightly press the bottom of a teaspoon measuring spoon into the center of each dough ball to make a small indentation.
• Bake the cookies for 10 minutes. Make sure to only bake one sheet at a time.
• Remove the cookies from the oven and use the bottom of the teaspoon measuring spoon to reshape the indents in the cookies.
• Take your zip top/pastry bag and snip off a small corner. Pipe about a 1/2 teaspoon of jam into each cookie.
• Put the baking sheet back into the oven and bake for 12-14 minutes until golden around the edges.
• Follow the same steps for the next baking sheet!
• Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to complete the cooling process.

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.

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 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.

STRAWBERRY THUMBPRINT COOKIES

Steps:

• Instructions Combine the sugar, butter and sour cream in a mixer and mix until light and fluffy, about five minutes. Add in the egg and vanilla extract and mix until combined. Add in lemon zest and juice until combined. Dump in the dry ingredients and pulse until just combined. Fold in the rest until flour isn't visible. Don't overmix! Mixture will still appear crumbly. Cover with plastic wrap and refrigerate for about an hour or more, until you're ready to bake it off. Once out of the fridge, use a mini ice cream scoop. Scoop out one or two scoops worth of dough. Roll between your palms to form a ball and use your thumb to form an indentation in the middle. Place the cookie balls about 2" apart. Spoon in your favorite strawberry jam in the middle. Continue doing this until all cookies are filled with jam. Bake off at 350°F for about 10-12 minutes. Let the cookies cool on the sheet for about five minutes and continue to cool completely on a wire rack. Combine your powdered sugar, vanilla, zest, juice and milk until a glaze that is the correct consistency is accomplished. You want the glaze not too thin, and not too thick like frosting. You should be able to drizzle it. Once the cookies are cool, drizzle the glaze over the top. Let the glaze dry, then enjoy!

SUGAR-FREE STRAWBERRY THUMBPRINT COOKIES

Steps:

• Place the oven rack in the center of your oven, and preheat to 350.
• Line cookie sheets with parchment paper, or spray with non-stick spray.
• Stir the preserves and mash up any chunks of strawberries so the preserves are as smooth as possible. Set aside.
• Using an electric mixer or hand mixer, cream the butter and sugar until very light and fluffy, at least 3 minutes. Add the egg yolk and the vanilla and beat until well-combined.
• In a separate bowl, whisk the flour and salt together and add to the butter mixture. Beat just until combined.
• In a small bowl, beat the egg white until frothy.
• Place the nuts on a small plate or shallow dish or bowl.
• Roll the dough into 1-inch balls. (If the dough is too soft to roll into balls, refrigerate for about 30 minutes). Coat each ball of dough with the egg white, roll lightly in the nuts, and place on the prepared cookie sheet.
• With your thumb or the rounded end of a wooden spoon, make an indentation in the middle of each cookie and fill with about 1/4 to 1/2 teaspoon of preserves.
• Bake for 13-15 minutes, or until the cookies are set and the nuts are nicely browned.
• Wait a few moments, then remove to a rack to cool completely.
• NOTE: If you are planning to store the cookies for any length of time, you night want to bake them without the preserves and fill them right before serving.