THUMBPRINT COOKIES WITH JAM RECIPES

Name: Thumbprint Cookies
Prep time: 5 min
Total time: 40 min
Yield: 35
Cuisine: American
Ingredients: 1 3/4 c. all-purpose flour; 1/2 tsp. baking powder; 1/2 tsp. kosher salt; 3/4 c. (1 1/2 sticks) butter, softened; 1/2 c. granulated sugar; 1 large egg; 1 tsp. pure vanilla extract; 1/3 c. assorted jams, for filling cookies

JAM THUMBPRINT COOKIES RECIPE - HOW TO MAKE ... - DELISH

Jam Thumbprint Cookies Recipe - How to Make ... - Delish image

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

Ingredients

1 3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
3/4 c. (1 1/2 sticks) butter, softened
1/2 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
1/3 c. assorted jams, for filling cookies

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.

JAM THUMBPRINT COOKIES RECIPE | INA GARTEN | FOOD NETWORK

Jam Thumbprint Cookies Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 2 hours 15 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 32 cookies

Number Of Ingredients 8

Ingredients

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

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.

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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.

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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.

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