BUTTERY JAM THUMBPRINT COOKIES
These Buttery Jam Thumbprint Cookies are so tender and melt-in-your-mouth delicious! They're also super easy and need only a handful of ingredients. These are always a hit with grownups and kids alike.
Provided by Chew Out Loud
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F with rack on middle position. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment on high speed, beat butter and sugar until creamy and light, 2-3 minutes (do not rush this part, as it will determine how your dough turns out.) Add vanilla and salt, scraping down bowl as needed. Switch to medium-low and gently mix in flour, just until combined. Dough should be somewhat sticky. Form into a ball shape, cover, and chill 30-60 minutes.
- Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment-lined baking sheets or silicone baking mats. Press down the center of each ball with handle-end of a wooden spatula or finger, making a deep well in the middle - deep but not too wide (it helps to hold the dough ball in palm of hand while forming the well with your finger.)
- Fill cookie centers generously with jam/preserves. I use either a very small spoon or a piping bag. Bake 20-25* minutes or until golden brown and puffy. Let cool 5 min. on baking sheet, then gently transfer to finish cooling on wire rack.
- When cookies are completely cooled, dust with confectioners' sugar. Cookies can be kept in airtight container at room temp for a few days.
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
AUSTRIAN JAM COOKIES
This recipe belonged to my mother. It is one the many cookies from her Christmas cookie collection.
Provided by Carol
Categories World Cuisine Recipes European Austrian
Yield 36
Number Of Ingredients 7
Steps:
- In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
- Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
- Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 13.3 g, Cholesterol 12.5 mg, Fat 3.6 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 18.5 mg, Sugar 8.5 g
JAM FILLED BUTTER COOKIES
Make and share this Jam Filled Butter Cookies recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 27m
Yield 84-96 cookies
Number Of Ingredients 8
Steps:
- Sift flour and salt together.
- Cream butter. Gradually add sugar, creaming well.
- Blend in unbeaten eggs and vanilla; beat well.
- Add the dry ingredients gradually; mix thoroughly.
- Drop by rounded teaspoonfuls onto ungreased baking sheets.
- Dent center of each, using back of teaspoon dipped in cold water.
- Place preserves or jam into center of each.
- Sprinkle with nuts.
- Bake at 375 degrees for 10 to 12 minutes.
Nutrition Facts : Calories 55.4, Fat 3.2, SaturatedFat 1.8, Cholesterol 12.3, Sodium 35.1, Carbohydrate 5.9, Fiber 0.1, Sugar 2.5, Protein 0.7
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.
BUTTERY JAM COOKIES
From the Joy the Baker web site. Any thick jam or preserves can be used in place of the cherry preserves.
Provided by Chocolatl
Categories Dessert
Time 22m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Whisk dry ingredients together and set aside.
- Beat butter until light and fluffy.
- Add sugar and beat for 1 minute.
- Add egg and beat for 2 minutes more. The mixture will be satiny.
- Add milk and vanilla and beat just to combine. Don't worry if the mixture looks curdled.
- With mixer at low speed, add jam and beat 1 minute.
- Still at low speed, beat in dry ingredients just until combined. Dough will be very thick.
- Drop rounded teaspoons of dough into the sugar.
- Toss to coat and place 1" apart on baking sheets lined with parchment paper.
- Bake for 10-12 minutes, or until cookies are firm and lightly browned around the edges.
- Cool on cookie sheets for 1 minute, then transfer to racks.
Nutrition Facts : Calories 106.9, Fat 4.2, SaturatedFat 2.5, Cholesterol 18.1, Sodium 44.8, Carbohydrate 16, Fiber 0.3, Sugar 7.2, Protein 1.4
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