BUTTER AND JAM THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 1h8m
Yield about 24 to 30 cookies
Number Of Ingredients 8
Steps:
- 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 until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
- Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. 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 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
MRS. FIELDS THUMBPRINT JAM COOKIES
I got this recipe out of a really old Mrs. Field's Cookie Cookbook. These are by far my most requested cookie and are really quite easy to make. I couldn't find an exact match on Zaar so I decided to put my own recipe up here. I love them an I hope you do too. I can't even kind of remember how many cookies this makes so I might be way off.
Provided by HocoRuco
Categories Drop Cookies
Time 1h5m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300*F.
- In a medium bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.
- In a medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.
- Scoop tablespoonfuls of dough, roll into 1-inch-diameter balls and place on ungreased baking sheets, 1 inch apart. With the small end of a melon baler, scoop out the center of the dough balls. Do not scoop all the way through the cookie. (I've found that a melon baller doesn't give as generous of a jam cup as I would like so I tend to form larger shallower holes in my cookies by hand) Place ½ teaspoons of jam in the center of each dough ball. Place scooped-out dough back into mixing bowl to use to form more cookies.
- Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface.
MRS. FIELDS COOKIE RECIPE II
These are just like Mrs. Fields...makes 112 cookies.
Provided by Sonnia
Categories Desserts Cookies Drop Cookie Recipes
Yield 56
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream together butter or margarine, white sugar, and brown sugar. Add eggs and vanilla.
- Mix together in a separate bowl: salt, baking powder, baking soda, flour and oatmeal (put small amounts of oatmeal in blender until it turns to powder. Measure out 5 cups of oatmeal and only "powderize" that, NOT 5 cups "powderized" oatmeal).
- Mix all of the above.
- Add: chocolate chips, grated chocolate bar, and chopped nuts (any kind).
- Bake on greased cookie sheet (make golf ball sized balls) and bake about two inches apart. Bake for 8 -10 minutes. Do not overbake.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 37.6 g, Cholesterol 31.7 mg, Fat 16.4 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 162.3 mg, Sugar 23.9 g
JAM THUMBPRINT COOKIES
Make and share this Jam Thumbprint Cookies recipe from Food.com.
Provided by L DJ3309
Categories Dessert
Time 1h3m
Yield 84 cookies
Number Of Ingredients 9
Steps:
- Combine butter, sugar and 1 tsp almond extract in large bowl, beat at medium speed, til creamy.
- Reduce speed to low; add flour, beat until well mixed Cover; refrigerate at least 1 hour.
- Preheat oven to 350 degrees F.
- Shape dough into 1-inch balls.
- Place 2" apart on ungreased cookie sheets.
- Make indentation in center of each cookie with thumb (edges may crack slightly); fill each indentation with about 1/4 teaspoon jam.
- Bake for 15 to 18 minutes til edges are lightly browned.
- Let stand 1 minute; remove from cookie sheet.
- Cool completely.
- Meanwhile put powdered sugar in bowl stir in enough rum to make thick glaze, stir in almond extract stir til smooth.
- Drizzle over cooled cookies; sprinkle with finely chopped almonds.
Nutrition Facts : Calories 98.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.6, Sodium 35.6, Carbohydrate 13.2, Fiber 0.3, Sugar 7.4, Protein 0.9
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