How To make Linzer Squares& Thumbprints
1 c Hazelnuts, whole unblanched
-(filberts) 1 c Butter, unsalted
chilled
2 c Flour
2/3 c Sugar
1 t Baking powder
1 t Cinnamon, ground
1/4 ts Salt
2 lg Egg :
separated
1 t Vanilla extract
1 tb Lemon zest finely grated
1 c Raspberry jam :
seedless
Nut coating -- for thumb- -prints (opt) 2/3 c Hazelnuts, unblanched
-chopped finely
Preheat oven to 350 degrees. For Squares, line the bottom and 2 sides of an 8"x8"x2" metal baking pan, with an 8"x16" strip of
heavy duty aluminum foil, well buttered or greased. For Cookies, butter or grease 2 nonstick cookie sheets. Place the hazelnuts on a cookie sheet and bake them, stirring occasion- ally, for 10 to 12 minutes or until they turn golden where the skins crack. Cool to room temperature. Food processor method: Cut the butter into 1-inch cubes, wrap in plastic, and refrigerate. In a food processor with the metal blade, process the nuts with 1/2 c of the flour until the nuts are fine but not powder fine. Add the rest of the flour, the sugar, baking powder, cinnamon, and salt and process for a few seconds until evenly mixed. Pulse in the butter until mixture has the consistency of fine crumbs. Add the egg yolks, vanilla extract, and lemon zest and pulse just until the dough begins to hold together (do not allow it to form a ball.) Electric mixer method: Finely grate the nuts. Soften the butter. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and lemon szest. In a mixing bowl, cream the butter and sugar about 3 mintues or until light and fluffy. Beat in the egg yolks, then the vanilla extract. At low speed, gradually beat in the flour mixture, just until the dough begins to hold together. For the Squares: Remove one cup of the dough and press it into the prepared pan. Spread 2/3 cup of the jam to within 1/4" of the edges. Set aside. Add three tablespoons of the egg whites to the dough remaining in the food processor or mixer and pulse or beat until it is incorporated. Set aside the remining egg whites for the the cookies. Scrape 1 cup of the dough into the pastry bag and close it securely. Pipe the mixture to form a lattice on top of the raspberry filling. Pipe the first line down the center, dividing the square in half. Now pipe 2 more lines, dividing the sqaure into quarters. Then
pipe 4 more lines, each between the existing lines, dividing the squares into eighths. There will be 7 lines. Turn the pan and repeat the process, adding 7 more lines. Next pipe a border line around the 4 edges of the pan. Bake for 30 to 35 minutes or until the dough is golden brown and the jam bubbling. Cook completely in the pan on a wire rack. To unmold, run a small metal spatula between the sides of the pan and the pastry on the 2 siddes without the aluminum foil. Use the foil to lift out the whole square and lide it off the foil onto a cutting surgace. Use a long, serrated knife to cut 2-inch squares. For the most attractive squares, first
cut the square in half in the middle of the center lattice line (not on either side.) Turn the square 1 turn and cut it into quarters following the same directions, forming 16 2-inch quares. For the cookies: Measure the remaining dough into a 1 1/4 inch scoop or 2 level teaspoons and roll it
between the palms of your hands to for 1-inch balls. If you are using the optional nut coating, roll each ball in the reserved egg whites. Lightly flour your hands, if necessary, to prevent sticking. Roll each ball in the chopped nuts. Place the balls 1 1/2 inches apart on the cookie sheets. Use your floured index finger to create depressions in the center of each ball. Fill each depression with 1/4 teaspoon of the remaining jam. Bake for 20 minutes or until the cookies begin to brown lightly. Store in airtight containers at room temperature or in the refrigerator. Keeps 1 week at room temperature, 2 weeks refrigerated. The squares will keep for several weeks refrigerated. The thumbprints become dry. Makes 16 squares and 3 dozen cookies. Original from Rose's Christmas Cookies by Rose Levy Berenbaum This recipe makes both Linzer Squares and Thumbprints, although you need a pastry bag to pipe the dough to make the Linzer Squares. I used the whole recipe to make thumbprints. I made just the thumbprints, not the linzer squares. If you do this as well (it's EASIER), be sure to add the 3 tablespoons of egg white into the dough. The instructions to do this are in the section labeled "for the Squares" and you might miss it if you're not making the squares.
How To make Linzer Squares& Thumbprints's Videos
Jam Shortbread Cookies | Jam Thumbprint Cookies | Christmas Cookies
Our Jam Shortbread Cookies recipe, also called raspberry jam thumbprints, are delicious sugar crusted butter cookies with a rich raspberry jam filling that's flavored with a touch of almond extract. These thumbprint cookies are easy to make, and I think your guests will love finding these crisp shortbread cookies on your Christmas cookie table!
00:00 Jam Shortbread Cookies
00:27 Ingredients
00:43 Making The Shortbread
02:24 How To Make Thumbprint Cookies
03:50 Baking Jam Thumbprint Cookies
00:00 More Christmas Cookies
Jam Shortbread Cookies Ingredients
1 3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt (optionally crushed in mortar and pestle)
14 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup raspberry jam
1/4 teaspoon almond extract
1/2 cup granulated sugar (to roll thumbprints in)
Jam Shortbread Cookies Directions
First, set the butter out ahead of time to soften. In a large bowl, measure out 1 ¾ cups of flour, ½ teaspoon baking powder, and ½ teaspoon salt, this part is optional, you know sometimes when you bite into a cookie, and can taste the salt? I like to use a mortar and pestle to crush up the kosher salt a bit, and this’ll make it easier to distribute more evenly in the batter. Give the dry ingredients a whisk to mix it all together, and set this aside.
In another large bowl, add 14 tablespoons softened butter. Add ⅔ cup of white granulated sugar, and beat with a hand mixer for about 3 minutes, stopping to scrape down the sides of the bowl. The mixture will be light yellow and fluffy. Add one egg, 1 teaspoon of vanilla extract and 1/2 teaspoon almond extract. Beat on medium speed to combine. Scrape down the sides of the bowl, and add about a third of the dry ingredients. Beat slowly until combined, then add another third of the dry ingredients and beat on low to incorporate the flour. Add the rest of the dry ingredients and beat just until it’s all combined. Scrape the bowl.
Next, measure out about 1/4 cup raspberry jam. Add a generous ¼ teaspoon almond extract and mix. You can use other jams instead, like apricot, fig, lemon curd - share your favorite in the comments!
How To Make Classic Jam Thumbprint Cookies
Scoop out a pinch of shortbread dough that will make about a one inch ball, and roll between your hands. Roll the ball in white granulated sugar, and place on a parchment lined baking sheet. These will spread a little while baking, so space the cookies about 2 inches apart.
Use your thumb or a ¼ teaspoon measuring scoop to make an indent in each cookie. Don't make the indent too deep, be careful not to break through the bottom of the shortbread cookie or the jam will leak out. Fill each indent with about 1/4 teaspoon of raspberry jam.
When the jam thumbprint cookies are filled, put them in the fridge for an hour to chill. Then preheat the oven to 350 degrees, and bake the chilled jam shortbread cookies just until the edges are golden. For me this was about 10 - 12 minutes. Rotate the pans halfway through the baking. Cool the cookies on the baking sheets for 5 minutes, then move to a wire rack to finish cooling. Store these raspberry jam thumbprint cookies in a tightly sealed container for up to 5 days.
Printable Recipe:
#JamThumbprintCookies #ChristmasCookies #ThumbprintCookies
Thank you so much for watching guys! I’ve linked the playlist for all our Christmas cookies here and in the description! Remember, we’re adding more recipes every day, watch all 25, share your favorites and be sure to collect your holiday gift when we post the last one!
Enjoy our Christmas Cookies Recipes Collection!
Christmas Cookies Collection Playlist:
Chocolate Cherry Cookies:
Lemon Cookie Recipe:
Chocolate Pinwheels:
Jam Shortbread Cookies:
Christmas Cornflake Wreaths:
Red Velvet Cheesecake Cookies:
Easy Thumbprint Cookies (Jam cookies) #christmastreats #christmasspecial #holidaytreats #cookies
Thumbprint cookies or popularly known as Jam cookies are perfect for the holiday season. Kids enjoy making these and is liked by adults and kids alike. Try them and enjoy with some hot coffee or milk.
Don't forget to check out the full written recipe on the blog for more tricks and tips to bake the perfect cookies this Christmas.
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Let me know in comment section how it turned out for you.
Professional Baker Teaches You How To Make ICEBOX COOKIES!
Here are three types of icebox cookies. The cookies will keep for up to 4 days in an airtight container. Click on SHOW MORE for recipe ingredients and baking guide.
You can learn to make the Pate Sable dough in the Empire Cookies recipe video:
Baking ingredients:
Lemon Icebox Rounds
1 recipe Tender Tart Dough
2 tsp finely grated lemon zest
⅓ cup Turbinado or yellow-coloured decorator's sugar
Earl Grey Icebox Squares
1 recipe Tender Tart Dough
1 Earl Grey tea bag
Chocolate Icebox Pinwheels
1 recipe Tender Tart Dough
2 Tbsp Dutch process cocoa powder
Baking instructions for Lemon Icebox Rounds
1. Prepare the dough recipe, stirring in the lemon zest when adding the egg yolks. Shape the dough into logs that are an inch across and wrap in plastic wrap. Chill until firm, about 2 hours.
2. Preheat the oven to 325 F and line 2 baking trays with parchment paper.
3. Pour the turbinado sugar onto a plate. Unwrap the cookie logs and roll them in the sugar to coat. Slice the cookies about ¼-inch thick and place on the baking trays, leaving a ½-inch between them. Bake the cookies for about 15 minutes, until lightly browned on the bottoms. Cool the cookies on the tray and then store in an airtight container.
Baking instructions for Earl Grey Icebox Squares
1. Prepare the dough recipe, stirring in the tea from the tea bag when adding the egg yolks. Shape the dough into logs that are an inch across and wrap in plastic wrap, then flatten them on 4 sides to create a square shape. Chill until firm, about 2 hours.
2. Preheat the oven to 325 F and line 2 baking trays with parchment paper.
3. Slice the cookies about ¼-inch thick and place on the baking trays, leaving a ½-inch between them. Bake the cookies for about 15 minutes, until lightly browned on the bottoms. Cool the cookies on the tray and then store in an airtight container.
Baking instructions for Chocolate Icebox Pinwheels
1. Prepare the dough recipe, then remove half of the dough to a separate bowl. Stir the cocoa powder into that separate bowl of dough until incorporates. Shape each piece of dough into a disc and wrap in plastic wrap. Chill until firm, about 2 hours.
2. On a lightly floured work surface, roll out each piece of dough to a square about 8-inches across and just under a ¼-inch thick. Place the chocolate dough over the plain dough, trim the edges and carefully roll up, creating a spiral effect. Wrap the cookie log and chill until form again, about an hour.
3. Preheat the oven to 325 F and line 2 baking trays with parchment paper.
4. Slice the cookies about ¼-inch thick and place on the baking trays, leaving a ½-inch between them. Bake the cookies for about 15 minutes, until lightly browned on the bottoms. Cool the cookies on the tray and then store in an airtight container.
The cookies will keep for up to 4 days in an airtight container.
Lemon Icebox Rounds makes about 4-5 dozen 1-inch cookies
Earl Grey Icebox Squares makes about 4 dozen 1-inch cookies
Chocolate Icebox Pinwheels makes about 2 dozen cookies
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Raspberry Thumbprint Cookies: Cookie Jar #14
This tender cream cheese cookie is filled with fresh raspberry jam!
For the recipe go to:
Recipe: Raspberry and Almond Shortbread Cookies
Ingredients:
2 Sticks (1 cup) butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 tablespoon milk
Directions:
1. Preheat oven to 350 degrees F.
2. Cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract then flour until dough comes together.
3. Roll dough into 1 1/4 inch balls, and place on cookie sheets. Make a small hole in the center of each ball, using your thumb and finger.
4. Bake for 7 minutes in preheated oven.
5. Pull out cookies and fill the hole with preserves. Place cookies back in oven and cook another 7 to 9 minutes or until lightly browned.
5. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Jam Cookies
**Ingredients**
Astra 175g
Eggs (beaten) 1 nos.
Powdered Sugar 150g
Flour 250g
Cashew nuts 75g
Jam of your choice
Icing sugar for garnish
*Method
1.Add Astra, sugar, egg and grounded cashew nuts into a bowl and beat until fluffy. Then add flour and gently mix till it forms a soft dough.
2.Roll the dough and cut out shapes to your preference. Press a thumbprint into the middle of the cut cookie dough.
3.Bake the cookies in a preheated oven at 200°c for 12-15 minutes. Cool cookies on the baking sheets.
4.Fill each indentation with a small amount of jam and sprinkle icing sugar on top.