Post by Loupy on Nov 24, 2018 23:46:14 GMT -7
Jam Filled Thumbprint Cookies
From: Lindsay @ www.loveandoliveoil.com/2013/09/jam-filled-thumbprint-cookies.html
Buttery shortbread thumbprint cookies recipe filled with any flavor fruit jam you choose. These tasty little cookies are a reader favorite...and for good reason!
This cookie is all sorts of versatile, and could be filled with just about anything: from jam to curd to caramel or Nutella. I do still recommend baking these on a light or medium colored heavy-weight baking sheet (they’ll look prettier than if baked on a flimsy or dark one, trust me).
Cook time: 20 min
Total time: 1 hour
Makes: 40 cookies
Ingredients:
1 cup (2 sticks) unsalted Butter, room temperature
2/3 cup granulated sugar
2 large egg yolks
1 tsp pure vanilla extract
2 cups all purpose flour
1/2 tsp salt
6 oz (or so) assorted jam flavors
Directions:
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper or a silicone mat.
Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy...about 2 to 3 minutes.
Beat in egg yolks and pure vanilla extract.
Add flour and salt and mix until incorporated and dough comes together in a ball.
For dough into 1-inch balls and arrange on prepared baking sheet.
Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.
Bake cookies for 8 to 10 minutes or until bottoms are just barely golden.
Remove baking sheet from oven.
If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon of jam.
Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of the cookies are lightly golden.
Transfer cookies to wire racks to cool.
From: Lindsay @ www.loveandoliveoil.com/2013/09/jam-filled-thumbprint-cookies.html
Buttery shortbread thumbprint cookies recipe filled with any flavor fruit jam you choose. These tasty little cookies are a reader favorite...and for good reason!
This cookie is all sorts of versatile, and could be filled with just about anything: from jam to curd to caramel or Nutella. I do still recommend baking these on a light or medium colored heavy-weight baking sheet (they’ll look prettier than if baked on a flimsy or dark one, trust me).
Cook time: 20 min
Total time: 1 hour
Makes: 40 cookies
Ingredients:
1 cup (2 sticks) unsalted Butter, room temperature
2/3 cup granulated sugar
2 large egg yolks
1 tsp pure vanilla extract
2 cups all purpose flour
1/2 tsp salt
6 oz (or so) assorted jam flavors
Directions:
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper or a silicone mat.
Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy...about 2 to 3 minutes.
Beat in egg yolks and pure vanilla extract.
Add flour and salt and mix until incorporated and dough comes together in a ball.
For dough into 1-inch balls and arrange on prepared baking sheet.
Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.
Bake cookies for 8 to 10 minutes or until bottoms are just barely golden.
Remove baking sheet from oven.
If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon of jam.
Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of the cookies are lightly golden.
Transfer cookies to wire racks to cool.
