The Kind Diet Thumbprint Jam Cookies Alicia Silverstone Recipes

SPITZBUBEN (SWISS JAM COOKIES)

Steps:

• Beat the sugar and butter together until light and fluffy.
• Beat in the almond meal and vanilla flavouring and the white of 1 egg.
• Add the flour and knead until smooth.
• Chill dough in the refrigerator for 1-2 hours.
• Preheat over to 325 degrees.
• Roll out the dough on a lightly floured cutting board to the thickness of 1/8"-1/4" (the thinner the dough, the better the cookie).
• Cut with small round, star, or diamond-shaped cookie cutters.
• Use a smaller cookie cutter to cut a "window" in half the cookies (these will be the top of the cookie sandwiches).
• Place all the cookies on lightly buttered and floured cookie sheets.
• Bake for 12-15 minutes, until golden.
• Remove cookies from the baking sheet and let cool.
• Spread the cookies without a "window" with fruit jam.
• Coat the cookies with "windows" in confectioners' sugar, and then place on top of the cookies with fruit jam.

THE KIND DIET THUMBPRINT JAM COOKIES - ALICIA SILVERSTONE RECIPE

Steps:

• Combine the rolled oats and almonds in a blender or food processor and process until this is the consistency of flour.
• Pour into a large bowl and add the spelt flour.
• Combine the oil with the maple syrup and brown rice syrup. Mix well.
• Combine the wet and dry ingredients and mix well.
• Make 1-inch sized balls with your hands [you can use some oil on your palms, if needed] and press flat onto a lightly oiled cookie sheet.
• Make an indentation with your thumb into the center of each cookie.
• Fill each cookie with a teaspoonful of jam.
• Bake at 350 degrees for 15 minutes.
• NOTE: Tiptree makes the best jams - with the purest ingredients -- the raspberry seedless is awesome, the morello cherry jam, all of them really - amazon.com has them online.
• Also, you could substitute any nut flour or gluten-free flour [pamela's pancake and baking mix is widely accepted as one of the best - also available on amazon.com].

JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, cream the butter with brown sugar until light and fluffy, then add the egg yolk and vanilla extract, mixing well.
• Add the flour and salt to the creamed mixture, and mix just until the ingredients form a ball.
• In a shallow dish, beat egg white slightly. Shape dough into 1 inch balls then roll in the egg white, then the nuts.
• Place the cookies on an ungreased cookie sheet then bake for 5 minutes. Remove from the oven then make the indentation, then bake an additional 7 to 10 minutes.
• Remove the cookies to a cooling rack. Once cool, fill with the jam of your choice,.

MRS. FIELDS THUMBPRINT JAM COOKIES

Steps:

• Preheat oven to 300*F.
• In a medium bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.
• In a medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.
• Scoop tablespoonfuls of dough, roll into 1-inch-diameter balls and place on ungreased baking sheets, 1 inch apart. With the small end of a melon baler, scoop out the center of the dough balls. Do not scoop all the way through the cookie. (I've found that a melon baller doesn't give as generous of a jam cup as I would like so I tend to form larger shallower holes in my cookies by hand) Place ½ teaspoons of jam in the center of each dough ball. Place scooped-out dough back into mixing bowl to use to form more cookies.
• Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface.

JAM THUMBPRINT COOKIES

Steps:

• Combine butter, sugar and 1 tsp almond extract in large bowl, beat at medium speed, til creamy.
• Reduce speed to low; add flour, beat until well mixed Cover; refrigerate at least 1 hour.
• Preheat oven to 350 degrees F.
• Shape dough into 1-inch balls.
• Place 2" apart on ungreased cookie sheets.
• Make indentation in center of each cookie with thumb (edges may crack slightly); fill each indentation with about 1/4 teaspoon jam.
• Bake for 15 to 18 minutes til edges are lightly browned.
• Let stand 1 minute; remove from cookie sheet.
• Cool completely.
• Meanwhile put powdered sugar in bowl stir in enough rum to make thick glaze, stir in almond extract stir til smooth.
• Drizzle over cooled cookies; sprinkle with finely chopped almonds.

ITALIAN JAM COOKIES

Steps:

• Preheat oven to 350°F.
• Beat eggs, sugar, oil, milk and lemon rind on medium speed for 3 minutes or until well mixed.
• Mix in all of the baking powder and gradually add the flour. Blend until the flour is all incorporated and the dough is firm.
• Place the dough on a floured surface and knead until firm enough to roll, adding flour as needed. Divide the dough into 6 equal portions, then roll each piece into a 9 inch square about 1/4 inch thick.
• Spread 3 heaping tablespoons of the filling over the top third of the dough, then roll length wise. Seal the roll and seal the ends tucking then underneath. Place the rolls, seal side down on the ungreased baking sheet.
• Bake for 25 minutes or until golden in colour.
• Once cooled, frost the top of the rolls then sprinkle with the coloured candy. Let the frosting set until hard then slice the rolls into 1 inch pieces or desired thickness.
• Filling: Either use a thick jam, pie filling or marmalade, or mix the regular jam with any of the desired ingredient until the jam is thick.
• Frosting: Whip the egg white and sugar until thick and spreadable, about 3 - 5 minutes.