STRAWBERRY JAM THUMBPRINT COOKIES
Thumbprint cookies are my absolute favorite--this recipe is super simple and you can fill it with whatever you like!
Provided by Ann
Categories Dessert
Time 1h30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 cookie, Calories 78, Sugar 5 g, Sodium 47 mg, Fat 3.7 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 10.6 g, Fiber 0.2 g, Protein 0.9 g, Cholesterol 13.3 mg
BUTTER AND JAM THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 1h8m
Yield about 24 to 30 cookies
Number Of Ingredients 8
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.
JAM THUMBPRINTS
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
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
STRAWBERRY JAM THUMBPRINT COOKIES
These strawberry jam thumbprint cookies are buttery soft and filled with tasty fruit jam.
Provided by M Caroline
Categories Recipes
Time 18m
Number Of Ingredients 5
Steps:
- Heat the oven to 350 degrees F.
- Cream the butter and white sugar. Mix in egg yolks.
- Add flour.
- Roll dough with your hands into 1 inch balls.
- Place balls 1 and 1/2 inches apart on a non greased cookie sheet.
- Use your finger to make an indent in the center of each cookie. Fill the hole with 1/2 tsp of strawberry jam.
- Bake for 8 to 10 minutes.
- Cool and enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 49 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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