OAT JAM THUMBPRINT COOKIES
Simple, festive and easy to make, these gluten-free thumbprint cookies will be a loved by the whole family!
Provided by Julie | The Simple Veganista
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lined a baking sheet with parchment paper or silicone mat.
- Mix: In a medium sized bowl combine the flour, oats, cinnamon, baking powder and salt. Add coconut oil, maple syrup and vanilla, blend until it comes together and forms a ball.
- Roll & Flatten: Scoop 1 rounded tablespoons of the dough and shape into a ball. The dough will be moist so just do the best you can. You can also shape the mound on the cookie sheet. Using the bake of a rounded teaspoon, make an impression in the middle of each cookie. If edges crack a bit, press it together gently.
- Add Jam: Add one teaspoon of fruit jam/filling into each dent.
- Bake: Place in the oven, on the center rack, and bake for 10 -13 minutes, rotating the baking sheet once. Remove from oven, let cool a few minutes.
- Makes 12 cookies
Nutrition Facts : ServingSize 1 cookie
OATMEAL JAM THUMBPRINT COOKIE RECIPE
Need a quick, easy, last minute Christmas cookie? These thumbprints are perfect for kids to help with! Roll through some nuts of your choice and let their little thumbs make the idents for the jam!
Provided by Mindee
Categories Cookie
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven 350.
- Line you baking sheets with parchment paper or spray with non-stick cooking spray.
- In a mixing bowl, cream the butter, brown sugar, egg and vanilla.
- Stir in the oatmeal and flour.
- Place the chopped nuts in a shallow dish.
- Put the chopped nut in a shallow dish like a pie plate.
- Scoop out dough with a #40 scoop and roll the balls of dough through the nuts until the cookie dough is completely coated in nuts.
- Place the balls on the prepared baking sheets.
- Using your thumb or the back of a 1 tsp measuring spoon, make an indent in each cookie.
- Fill each indent with jam.
- Bake at 350 degrees for 12-15 minutes.
- Cool and enjoy!
Nutrition Facts : ServingSize 3 Cookies, Calories 413 calories, Sugar 20.4 g, Sodium 19.7 mg, Fat 22.1 g, SaturatedFat 12 g, TransFat 0 g, Carbohydrate 47.9 g, Fiber 2.5 g, Protein 5.1 g, Cholesterol 67.4 mg
JAM THUMBPRINT COOKIES
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.
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.
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