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.
RUM PUM PUM THUMBPRINT COOKIES
Make and share this Rum Pum Pum Thumbprint Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 1h15m
Yield 4 1/2 dozen cookies, 54 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, beat 1 cup butter and the brown sugar until light and fluffy.
- Add egg, vanilla and 2 teaspoons rum extract; blend well.
- Stir in flour and nutmeg; mix well.
- Cover with plastic wrap and refrigerate 1 hour for easier handling.
- Heat oven to 325°F.
- Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets.
- With thumb, make imprint in center of each cookie.
- Bake 11-14 minutes or until firm to the touch.
- Cool 1 minute; remove from cookie sheet.
- In small bowl, blend all frosting ingredients until smooth, adding enough milk for desired spreading consistency.
- Spoon or pipe about 1/2 teaspoon frosting into center of each cookie.
Nutrition Facts :
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