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
PLAYING CARD COOKIES
You'll have a full house when you bake these whimsical playing card cookies made with Betty Crocker Sugar Cookie mix. Perfect for casino nights!
Provided by Bree Hester
Categories Dessert
Time 4h40m
Yield 18
Number Of Ingredients 6
Steps:
- In large bowl, beat butter, egg and flour with electric mixer on medium speed (or with wooden spoon) until well mixed. Wrap dough in plastic wrap; refrigerate until firm, at least 2 hours.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On floured surface, roll dough to 1/8-inch thickness. Using playing card as template, cut dough into rectangles; place on cookie sheets. Reroll dough and cut additional rectangles.
- Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling rack. (If only 1 cookie sheet is available, cool 10 minutes between batches.) Cool cookies completely, about 30 minutes.
- In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon one-third of icing into decorating bag fitted with fine tip; pipe outline of playing card onto cookies. Let stand to harden, about 30 minutes.
- Thin remaining icing with water until it becomes a spreadable consistency. Spoon icing onto each cookie, spreading with back of spoon to fill in space inside outline. Let stand to harden completely, about 30 minutes.
- Draw card details with edible markers.
Nutrition Facts : ServingSize 1 Serving
JAM-FILLED PLAYING CARD COOKIES
Categories Cookies Fruit Dessert Bake Strawberry Apricot Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 18 cookies
Number Of Ingredients 11
Steps:
- Sift confectioners sugar into a large bowl, then beat with butter and zest with an electric mixer at medium speed until pale and fluffy. Beat in yolk, then beat in flour and salt.
- Quarter dough and roll out each quarter between sheets of parchment or wax paper into an approximately 9- by 7-inch rectangle (3/4 inch thick). Stack rectangles, still between paper, on a baking sheet and freeze at least 30 minutes.
- Preheat oven to 350°F.
- Transfer 1 paper-enclosed rectangle to a work surface (keep remaining rectangles frozen). Remove top sheet of paper and replace it loosely. Flip over paper-enclosed rectangle and discard paper now on top.
- Trim dough to a 71/2- by 6-inch rectangle with a sharp knife and a ruler. Cut lengthwise into thirds, then crosswise into thirds to form 9 (2 1/2- by 2-inch) rectangles.
- Carefully transfer cookies with a metal spatula to a buttered baking sheet and bake in middle of oven until edges are just pale golden, about 10 minutes. Cool on baking sheet on a rack 5 minutes, then transfer to racks to cool completely.
- Cut and bake 9 more cookies in same manner.
- Then make "card" cookies from remaining 2 dough rectangles: Roll out and cut in same manner as above, but before baking, use cookie cutters to cut out shapes from 2 corners of each card.
- Do not cut too close to edge or cookie will break. Bake cookies in same manner as solid ones.
- Arrange 9 solid cookies, bottom sides up, on a work surface and spread each with 1 1/2 teaspoons warm strawberry jam. Top each with a cutout cookie, pressing gently to help adhere. If necessary, spoon some of remaining jam into cutouts. Sandwich remaining cookies with warm apricot jam.
JAM-FILLED THUMBPRINT COOKIES
Very pretty and delicius, you can use any jam of your choice. Courtesy of foodblog "Baking Bites". So simple, too!
Provided by Cinnamonised
Categories Dessert
Time 33m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Line a baking sheet with parchment paper.
- Cream together butter, sugar and salt. Beat in vanilla, milk and cornstarch.
- Stir in flour until just combined.
- Roll into 1 inch balls. Place on baking sheet and make a shallow indentation with your thumb. Fill indentation with a bit of jam.
- Bake tarts for 12-13 minutes, until cookies just start to brown.
- Cool on a wire rack.
Nutrition Facts : Calories 76.3, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.4, Sodium 25.5, Carbohydrate 12.6, Fiber 0.2, Sugar 5, Protein 0.9
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