Jelly Filled Thumbprints Recipes

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JAM THUMBPRINT COOKIES



Jam Thumbprint Cookies image

Provided by Ina Garten

Categories     dessert

Time 2h15m

Yield 32 cookies

Number Of Ingredients 8

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.

BUTTER AND JAM THUMBPRINTS



Butter and Jam Thumbprints image

Provided by Food Network Kitchen

Categories     dessert

Time 1h8m

Yield about 24 to 30 cookies

Number Of Ingredients 8

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam

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.

PERFECT THUMBPRINT COOKIES



Perfect Thumbprint Cookies image

My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.

Provided by Chef John

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 50m

Yield 20

Number Of Ingredients 11

1 stick unsalted butter, at room temperature
⅓ cup unsifted powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon almond extract
¼ teaspoon fine salt
1 large egg yolk
1 ¼ cups all-purpose flour
⅓ cup white sugar, or as needed
½ cup fruit jam, divided
1 cup powdered sugar, or as needed
1 tablespoon milk, or as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
  • Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
  • To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
  • Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
  • Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
  • For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
  • Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g

JAM THUMBPRINTS



Jam Thumbprints image

Delicious and attractive little cookies, with a thumb indentation filled with preserves. Fill with different colored preserves for an interesting presentation.

Provided by Esther Kenagy

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 45m

Yield 24

Number Of Ingredients 9

⅔ cup butter
⅓ cup white sugar
2 egg yolks
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups all-purpose flour
2 egg whites, lightly beaten
¾ cup finely chopped walnuts
⅓ cup strawberry preserves

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.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 12.4 g, Cholesterol 30.6 mg, Fat 7.9 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 3.6 g, Sodium 90.3 mg, Sugar 5.8 g

JAM-FILLED THUMBPRINT COOKIES



Jam-Filled Thumbprint Cookies image

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

1/2 cup butter, room temperature
1 cup sugar
2 pinches salt
2 teaspoons vanilla
6 tablespoons milk
1/2 cup cornstarch
2 1/2 cups all-purpose flour
jam, to fill

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

JELLY FILLED THUMBPRINTS



Jelly Filled Thumbprints image

Make and share this Jelly Filled Thumbprints recipe from Food.com.

Provided by Chris from Kansas

Categories     Drop Cookies

Time 1h

Yield 36 cookies

Number Of Ingredients 4

1 (18 ounce) roll refrigerated sugar cookie dough
1 cup shredded coconut
1/2 cup seedless raspberry jam
1/3 cup white vanilla chip

Steps:

  • Heat oven to 350. In large bowl, break up cookie dough. Stir in coconut.
  • Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 teaspoons of jam into each indentation.
  • Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 5 minutes.
  • Place vanilla chips into small resealable food storage plastic bag. Microwave on high 45 to 60 seconds. Squeeze bag until chips are smooth. If necessary, microwave 10 seconds longer. Cut small hole in bottom corner of bag. Squeeze bag gently to drizzle melted chips over cookies.

Nutrition Facts : Calories 95.6, Fat 4.4, SaturatedFat 1.9, Cholesterol 4.3, Sodium 69.4, Carbohydrate 13.6, Fiber 0.3, Sugar 7.3, Protein 0.8

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