SIMPLE VANILLA JAM DROP COOKIE
Raspberry jam gives these easy drop cookies an extra touch of festive color for the holidays, but feel free to use whatever flavor you love best.
Provided by Donna Hay
Categories HarperCollins Cookies Bake Vanilla Raspberry Quick & Easy Christmas Hanukkah Dessert
Yield Makes 30
Number Of Ingredients 2
Steps:
- Place the butter, sugar and vanilla in a food processor and process until smooth. Add the flour, egg and extra egg yolk and process until a smooth dough forms. Preheat oven to 180°C (350°F). Roll tablespoons of the dough into balls and place on lightly greased baking trays lined with non-stick baking paper. Flatten slightly and, using your fingertip, make an indent in each round. Fill each indent with 1/4 teaspoon of the jam. Bake for 12-14 minutes or until golden. Allow to cool on trays for 10 minutes before transferring onto wire racks to cool completely.
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
SIOBHAN'S THUMBPRINT COOKIES
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the dough with your thumb or a small pestle, and don't overfill the hole with jam, as these cookies will flatten and spread in the oven. Also, be sure to leave plenty of room in between the dough on the cookie sheet. Use a doily as a stencil to dust the confectioners' sugar in a festive pattern.
Provided by Siobhan Adcock
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Shower Christmas Eve Party Jam or Jelly Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 dozen cookies
Number Of Ingredients 11
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.
EASY DROP COOKIES
My mother made these all year round, she would just change the color of sugar in which they were dipped. Consider putting a small amount of powdered drink mix (e.g.. Kool-Aid crystals) in white sugar to get different colors, and a little flavor. (Don't omit the sugar or the flavor will be too strong. )
Provided by MJK
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream together butter or margarine and white sugar. Add egg, vanilla and milk. Mix well.
- Gradually add flour, baking soda and salt. Mix well. Roll spoonfuls of dough in your hands and dip one end in colored sugar. Place on baking sheets and press top down with a glass. Bake for 12 minutes.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 9.2 g, Cholesterol 14.1 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 54.3 mg, Sugar 4.2 g
JAM DROP COOKIES
These cookies are really beautiful and so so scrumptious. They're great over Christmas because they are so pretty and easy to make. They are best served with a cup of tea!!!
Provided by Lieutenant Ducky
Categories Dessert
Time 40m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F, and grease a cookie sheet, of cover it with wax paper.
- Cream the sugar, shortening/butter/margarine and vanilla.
- In a separate bowl, sift the flour, salt and soda and add to the first mixture.
- Add the remaining ingredients (except the jam), beating well.
- Drop by teaspoonfuls on the cookie sheet, about an inch apart.
- Using a thimble, or your fingers, make an indent in the center of each cookie and drop a small amount of jam or jelly in it.
- Bake for ten to thirteen minutes and enjoy!
Nutrition Facts : Calories 91.8, Fat 5.7, SaturatedFat 2.1, Cholesterol 4.4, Sodium 53.6, Carbohydrate 9.4, Fiber 0.6, Sugar 4.5, Protein 1.1
VANILLA DROP COOKIES
My grandmother's recipe. These cookies have always been wonderful treats for family and visitors alike. I like to make an extra-large batch, setting aside a good portion of the cookies; then I place them in the freezer for future use.
Provided by Fauve
Categories Drop Cookies
Time 28m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Sift together flour, baking powder and salt.
- Whisk eggs in a large bowl until frothy.
- Add sugar, oil, vanilla and lemon zest; mix well.
- Stir the dry ingredients into egg mixture till well blended.
- Chill, covered for 30 minutes or more.
- Drop cookie dough by teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Dip bottom of a flat-bottomed glass with water and dip glass into additional sugar.
- Press top of each cookie gently with the glass to flatten.
- Repeat with water and dipping in sugar for each cookie.
- Bake in 400° oven till cookies are lightly browned.
- Cool for 2 minutes on baking sheets.
- Then cool completely on wire racks.
- Store in airtight containers.
Nutrition Facts : Calories 61.5, Fat 3.3, SaturatedFat 0.5, Cholesterol 8.8, Sodium 42.4, Carbohydrate 7.2, Fiber 0.1, Sugar 3.2, Protein 0.8
JAM SANDWICH COOKIES
For bakery-quality cookies in a hurry, just add butter and milk to our Everyday Baking Mix.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 18
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms.
- Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
- Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.
Nutrition Facts : Calories 251 g, Fat 11 g, Protein 2 g
PEANUT-BUTTER-OAT DROP COOKIES WITH JAM
These chewy treats are reminiscent of a PB&J and are a cinch to make-making this recipe a fun project to do with the aspiring little chefs in your life.
Provided by Riley Wofford
Categories Cookie Recipes
Time 25m
Yield Makes about 18
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Combine butter, brown sugar, peanut butter, baking soda, and salt in a large bowl and beat with an electric mixer on medium-high speed until light and creamy, about 2 minutes.
- Beat in egg yolk and vanilla, then add flour and mix until just combined. Scoop dough into 1-inch balls and roll in oats to coat; place cookies on parchment-lined baking sheets, spaced 1 inch apart.
- Bake, rotating pans halfway through, until puffed and just set around edges, 10 to 12 minutes. While cookies are still warm, indent centers with the end of a wooden spoon; fill each with 1/2 teaspoon jam. Transfer to a wire rack and let cool completely before serving.
CRUNCHY DROP COOKIES
In Avon Lake, Ohio, Ellie Kocar can stir up a big batch of these rich buttery cookies to satisfy a crowd. They get their tasty crunch from coconut, walnuts and crisp rice cereal.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil and vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Press tops lightly with a fork. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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