Thimble Cookies With Guava Jam Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter and sugar; add yolk and lemon juice and beat well. Stir in flour until well blended.
• Form into 1 inch balls, dip into beaten egg white then into chopped nuts. Place on greased cookie sheet, make deep indentation in center of each cookie. Bake for 5 minutes, then quickly indent centers again, continue baking for 10 minutes.
• Fill center of each hot cookie with raspberry jam or jelly.

Steps:

• 1. Leave butter out a lttle while. Then in your mixer cream butter with the sugar until creamy. next add the egg yolks and pinch of salt and vanilla.
• 2. Next add your sifted flour little by little until all is well incorporated into the butter and egg mixture. Refrigerate for one hour or more.
• 3. Preheat oven at 350 degrees. After one hour or more pull out your cookie dough and pinch a small amount and roll little 1 & 1/2 inch balls in the palm of your hand. You may want to dust your hands a little with flour so the dough does not stick to your hands. Set your little dough balls on a parchment lined cookie sheet. After making the little balls with your thumb push a little hole in each dough ball. Next with a small spoon put a drop of guava jam or your favorite jam in each little hole. Bake for 16 minutes.
• 4. I am going to try Kathleen's Erbes homemade jam in these cookies this weekend. I am sure they will be triple awsome. I am going to use both her jam recipes. Enjoy everybody
• 5. Cookies Pictured above my 8year old grandaughter Gabriella helped me bake these today. This is the kind of cookie you can get your children to help out with. She insisted on dropping in the guava preserves in the little hole made in each cookie. I could not say no. As you can see they are not the neatest drop of preserve on each cookie. She was so proud of her work she is going to love to bake. I enjoy involving my granchildren in the kitchen. LOL enjoy

Steps:

• Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, sift together the flour, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
• Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

Steps:

• Preheat oven to 300 degrees F. Grease cookie sheets.
• Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
• Add vanilla, flour and salt, mixing well.
• Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
• Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

Steps:

• Combine the brown sugar and butter until light and fluffy.
• Add in the egg yolks and beat well.
• Add in the flour and vanilla. Combine well for a nice soft dough.
• Roll into walnut-sized balls.
• Beat the egg whites until foamy and dip each ball into whites and then roll into the finely chopped nuts.
• Place on parchment lined baking sheet.
• Preheat the oven to 350°.
• Press each ball slightly, and form a thumb print in the centre.
• Bake for 5 minutes, remove and with a thimble remake the thumbprint, and place a dab of jam in centre.
• Put back into the oven for the last five minutes, or until golden.

Steps:

• Mix flour and sugar together; add vanilla, egg yolks and butter.
• Mix well; roll into a large ball.
• Save the egg whites in a small bowl.
• Crush the walnuts as fine as you can.
• Roll dough into small balls (about a heaping tablespoon full.
• Roll these small balls in the egg whites.
• Then roll them in the crushed walnuts.
• Place on greased cookie sheet.
• Poke a hole in the middle about half way through with a thimble, or something around the same size.
• Place in the oven at 350°F for 7 minutes, then repoke the hole.
• Place back in the oven for 7 more minutes or until golden brown.
• Then fill in the hole with jam or jelly.
• Let cool.