Thumbprint Cookies | Jam Cookies Recipe
These thumbprint cookies (aka jam cookies) are buttery, rich and filled with jam of your choice. These cookies are perfect for Christmas, for birthdays or for any holidays. They are easy to make and everyone loves them.
Full written recipe + tips how to make the best cookies:
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Ingredients:
1 cup (230g) Butter, softened
2/3 cup (85g) powdered sugar
1 teaspoon Vanilla extract
1/4 teaspoon Salt
1 Egg yolk
2¼ cups (280g) Flour
Jam of your choice
Directions:
1. Line two baking sheets with parchment paper and set aside. Preheat oven to 170°C (340°F).
2. In a large bowl cream butter and powder sugar until smooth and creamy. Add egg yolk, vanilla extract and mix until combined. Add flour, salt and stir until incorporated and dough is formed.
3. Using a one-tablespoon cookie scoop or measuring tablespoon take 1 tablespoon of dough and roll into balls.
4. Then place the balls on prepared baking sheets. Slightly flatten the balls and then make an indentation with your thumb or with a back of a spoon into each ball. At this stage, if dough is too soft, refrigerate for 30 minutes. Then, fill each with cookie the jam.
5. Bake for 12-15 minutes, the cookies should still be pale, but slightly golden at the bottom.
6. Dust with powdered sugar (optional) and allow to cool on a wire rack.
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amazing Cookies with Apricot Jam Recipe - CookingWithAlia ||English Recipes
Best Sugar Cookie Recipe
Recipes in @1:47
I’m sharing tried-and-true recipes I’ve made dozens (even hundreds) of times, because I’ve never tasted anything better. Monday I posted the absolute best yeast roll recipe I’ve ever made, and today I’m sharing The BEST Sugar Cookie Recipe Ever.
This is the end-all of sugar cookies recipes, friends.
Better than your mom’s.
Better than your grandma’s, may she rest in peace.
Better than that fancy bakery down the street.
And sure as heck, better than any grocery store sugar cookies you’ve ever tasted.
Apricot Rugelach Cookies Recipe
Rugelach Cookies are a classic bite-size pastry filled with apricot jam and chopped walnuts. This recipe is so easy to make and will be a great treat to celebrate Christmas and the holiday season!
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Buttery Apricot & Pineapple Thumbprint Cookies Recipe
Very basic pantry ingredients for this recipe. Now that we should stay home, why not make the best of it? Bake up these delicious Buttery Apricot & Pineapple Thumbprint Cookies for dessert, the kids will love them. Get them involved with filling them with the jam. Thank you for watching.
Please be safe, stay home.
#virtualkitchenwithlaura #thumbprintcookies
Items used in video;
Cookie scoop
Cookie Trays
almond extract
vanilla extract
Jams
pecans
parchment paper
Recipe;
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/3 cup raspberry, cherry or strawberry jam or any jam you like
1 cup finally chopped pecans
Directions
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 or stand mixer until fluffy, about 5 minutes. Beat in the egg and vanilla and almond extract until just combined. Slowly beat in the dry ingredients. Don’t over mix. Scoop the dough into 1-inch balls with a cookie scoop or spoon and roll in pecans. 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 15-18 minutes. Turn cookie sheets halfway through baking. Cool cookies on the baking sheets.
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Laura Sanchez
PO Box 701131
San Antonio, TX 78270
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Apricot Marmalade Cake Recipe
How to bake apricot marmalade cake at home in easy steps. Apricot marmalade cake recipe for details click
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1 Cup Apricot Marmalade
4 eggs
1 Cup Sugar
8 oz (226 g) Unsalted Butter
5 1/4 Cups All-Purpose Flour
1/4 Tsp Cardamom Powder
Preparations:
None.
Directions: visit aashpazi.com
Polish Kolaczki Cookies
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INGREDIENTS:
1 cup (2 sticks, 226 gr) unsalted butter, room temp
8 oz (225 gr) cream cheese, room temp
1/4 tsp vanilla extract
1/2 tsp kosher salt
2 1/4 cups (270 gr) all purpose flour (measured properly by spooning into measuring cups without packing down and leveling off)
solo brand filling of choice
powdered sugar for rolling and dusting
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Kolaczki cookies are a traditional Polish cream cheese cookie. The cookie dough almost mimics a pastry and is filled with a variety of fillings such as apricot, prune, cherry, almond, poppy seed, and more!
I had never tasted or even heard of a kolaczki cookie until I met my husband. Every holiday season his mother makes these traditional polish cream cheese cookies and they are divine. His family is not Polish themselves, but his parents grew up on the south side of Chicago and these cookies were popular in the area.
In researching this cookie I learned that there are many different spellings including kolaczki, kolachky, kolachy, and kolacky. But however you spell it, the cookie starts with a cream cheese dough that is rolled out and filled with all kinds of fillings.
WHY THESE COOKIES ARE ONE OF MY FAVORITE HOLIDAY COOKIES…
The dough requires very few ingredients
They taste like a fancy pastry, but are much easier to make!
One batch makes a lot of cookies- perfect for sharing or putting in a cookie tin!
The assembly process is best done with a crowd! Make them with kids or other friends and family!
#baking #bakerbettie #christmascookie