JAM FILLED BUTTER COOKIES
This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!
Provided by MKHG
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 82 calories, Carbohydrate 10.5 g, Cholesterol 21.5 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 29.2 mg, Sugar 4.9 g
BASIC JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
JAM BUSTERS
Make and share this Jam Busters recipe from Food.com.
Provided by Bluenoser
Categories Breads
Time 2h8m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl disolve yeast in warm water.
- Add milk ,soft butter,1/3 cup sugar,egg yolks and salt.
- Mix well.
- Stir in enough flour to form a soft dough.
- DO NOT KNEAD.
- Place in a greased bowl turning once to grease top.
- Place in a warm draft free place til double,about 90 minutes.
- Punch dough down
- Knead about 10 times.
- Divide in half.
- Roll to 1/4 inch thickness and cut with floured 2 1/2 inch round cutter.
- Place 1/2 tsp jam in center
- Brush edges with egg whites.
- Cover and seal tightly.
- Cover and let rise for 1 hour.
- Fry at 375F for 1-2 minutes per side.
- Drain on paper towels
- Roll in remaining sugar while still warm.
Nutrition Facts : Calories 233.9, Fat 5.2, SaturatedFat 2.9, Cholesterol 46.6, Sodium 183.6, Carbohydrate 42.5, Fiber 1.1, Sugar 18.6, Protein 4.4
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