JAM THUMBPRINT COOKIES RECIPE - HOW TO MAKE ... - DELISH
This classic jammy thumbprint cookie is the perfect note to end a meal on, or just to have a sweet bite to snack on, any time. Use whatever jam you'd like!
Provided by Lindsay Funston
Categories nut-free vegetarian Christmas Thanksgiving baking dessert
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 35
Number Of Ingredients 8
Steps:
- Preheat oven to 350º and line two baking sheets with parchment. In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in egg and vanilla, then add dry ingredients in two batches until incorporated.
- Using a small cookie scoop, scoop 1” balls onto prepared baking sheets. Press a thumbprint into center of each ball, 1/2” deep. Fill with a small spoonful of jam.
- Bake until edges of cookies are golden, 13 to 14 minutes. Cool on baking sheets before serving.
RASPBERRY THUMBPRINT COOKIES RECIPE - PILLSBURY.COM
Our latest and greatest holiday cookie hack? Amping up our sugar cookie dough with cream cheese. It’s unbelievably tasty in this easy raspberry thumbprint.
Provided by Pillsbury Kitchens
Total Time 1 hours 30 minutes
Prep Time 25 minutes
Yield 38
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
- In large bowl, break up cookie dough. Add cream cheese, flour and lemon zest; stir with spoon or hands until well blended.(DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
- Shape dough into 38 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
- Bake 12 to 14 minutes or until edges are golden brown. Immediately remake indentation in each cookie with end of wooden spoon. Spoon rounded 1/4 teaspoon jam into each indentation. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
- Meanwhile, in small bowl, stir powdered sugar and lemon juice, adding lemon juice until desired drizzle consistency. Drizzle over cooled cookies. Store in airtight container.
Nutrition Facts : Calories 90 , CarbohydrateContent 14 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 50 mg, SugarContent 9 g, TransFatContent 0 g
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Roses are red, violets are blue. These cookies are cute, and so easy…too. Um, on second thought, we’ll let the heart thumbprint cookies do the talking.
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Reviews 3.5
Total Time 40 minutes
Calories 111 calories per serving
- 1. Preheat the oven to 375�F. Line two baking sheets with parchment paper. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, about 4 minutes. Add the egg and mix to combine. Scrape the side and bottom of the bowl, then add the egg yolk and vanilla, and mix to combine. 3. In a medium bowl, whisk the flour, baking powder and salt. Add the dry ingredients to the mixer and mix until the dough just starts to come together, about 2 minutes. It should appear a bit dry and crumbly. Add the cream and mix to combine. If the dough still seems too dry, add more cream, 1 tablespoon at a time, just until it comes together. 4. Divide the dough into 24 even pieces, then roll each into a ball. Place the balls on the prepared baking sheets, staggering the rows of cookies and leaving about 1� inches between each one. Use your thumb or a finger to gently press into the dough diagonally toward the left side, then rotate your finger to press again on toward the right side, making a heart shape. 5. Transfer the trays to the oven and bake until lightly golden at the edges, 9 to 12 minutes, rotating the trays between oven racks halfway through baking. While the cookies bake, ready the jam and a small spoon (or put the jam in a piping bag and cut a small opening from the tip). 6. When the cookies come out of the oven, carefully fill the cavities with jam while they are still warm. Serve immediately or store in airtight containers for up to a week. Note: This works best with a smooth, seedless fruit preserve. Jelly is best, but if you have a particularly chunky jam, you can blend it briefly in a blender or food processor to smooth it out.
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RASPBERRY THUMBPRINT COOKIES RECIPE - PILLSBURY.COM
Our latest and greatest holiday cookie hack? Amping up our sugar cookie dough with cream cheese. It’s unbelievably tasty in this easy raspberry thumbprint.
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- Meanwhile, in small bowl, stir powdered sugar and lemon juice, adding lemon juice until desired drizzle consistency. Drizzle over cooled cookies. Store in airtight container.
See details
HEART THUMBPRINT COOKIES RECIPE - PUREWOW
Roses are red, violets are blue. These cookies are cute, and so easy…too. Um, on second thought, we’ll let the heart thumbprint cookies do the talking.
“This is just a variation on a traditional thumbprint cookie,” says recipe developer Erin McDowell, “but there are...
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Reviews 3.5
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- 1. Preheat the oven to 375�F. Line two baking sheets with parchment paper. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, about 4 minutes. Add the egg and mix to combine. Scrape the side and bottom of the bowl, then add the egg yolk and vanilla, and mix to combine. 3. In a medium bowl, whisk the flour, baking powder and salt. Add the dry ingredients to the mixer and mix until the dough just starts to come together, about 2 minutes. It should appear a bit dry and crumbly. Add the cream and mix to combine. If the dough still seems too dry, add more cream, 1 tablespoon at a time, just until it comes together. 4. Divide the dough into 24 even pieces, then roll each into a ball. Place the balls on the prepared baking sheets, staggering the rows of cookies and leaving about 1� inches between each one. Use your thumb or a finger to gently press into the dough diagonally toward the left side, then rotate your finger to press again on toward the right side, making a heart shape. 5. Transfer the trays to the oven and bake until lightly golden at the edges, 9 to 12 minutes, rotating the trays between oven racks halfway through baking. While the cookies bake, ready the jam and a small spoon (or put the jam in a piping bag and cut a small opening from the tip). 6. When the cookies come out of the oven, carefully fill the cavities with jam while they are still warm. Serve immediately or store in airtight containers for up to a week. Note: This works best with a smooth, seedless fruit preserve. Jelly is best, but if you have a particularly chunky jam, you can blend it briefly in a blender or food processor to smooth it out.
See details
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- Place powdered sugar into shallow bowl; roll cooled cookies in sugar to coat. Store in airtight container. If necessary, re-roll cookies in powdered sugar before serving.
See details
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Our latest and greatest holiday cookie hack? Amping up our sugar cookie dough with cream cheese. It’s unbelievably tasty in this easy raspberry thumbprint.
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Reviews 5
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- Meanwhile, in small bowl, stir powdered sugar and lemon juice, adding lemon juice until desired drizzle consistency. Drizzle over cooled cookies. Store in airtight container.
See details
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Snowball cookies are a favorite Christmas cookie recipe, but these pecan-filled cookies are scrumptious all year round.
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Calories 130 calories per serving
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