Difference between revisions of "Thumbprint Jam Cookies"
RealRecipes (talk | contribs) m (moved Cookbook:Thumbprint Jam Cookies to Thumbprint Jam Cookies: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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{{recipesummary|Dessert recipes|20|20 - 25 minutes|2}} | {{recipesummary|Dessert recipes|20|20 - 25 minutes|2}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Dessert|Desserts]] |
A tasty cookie with an 'eye' of jam in the middle. | A tasty cookie with an 'eye' of jam in the middle. | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Cup|cup]] (240g) [[Butter|soft butter]] |
| − | * 1 [[ | + | * 1 [[Cup|cup]] (240g) [[sugar|white sugar]] |
| − | * 1 [[ | + | * 1 [[Egg|egg]] |
| − | * 2 [[ | + | * 2 [[teaspoon|teaspoons]] [[vanilla|vanilla]] |
| − | * 1 1/2 [[ | + | * 1 1/2 [[Cup|cup]] (360g) [[flour|all-purpose flour]] |
| − | * 1/2 [[ | + | * 1/2 [[teaspoon|teaspoon]] [[Baking Powder|baking powder]] |
| − | * 1/2 [[ | + | * 1/2 [[Cup|cup]] (120g) [[Jam|jam]] (raspberry/strawberry) |
==Procedure== | ==Procedure== | ||
#In a mixer, cream together the butter and sugar. | #In a mixer, cream together the butter and sugar. | ||
#Once creamed, add the egg and vanilla. Beat until smooth. | #Once creamed, add the egg and vanilla. Beat until smooth. | ||
| − | #In a [[ | + | #In a [[Mixing Bowl|mixing bowl]], stir together the flour and baking powder. |
#Add flour to creamed mixture. Beat on low speed until thoroughly combined. | #Add flour to creamed mixture. Beat on low speed until thoroughly combined. | ||
#Portion out the dough into round, firm balls. Place on sheet pan. Using the end of a wooden spoon, press down on the dough ball to form wells. | #Portion out the dough into round, firm balls. Place on sheet pan. Using the end of a wooden spoon, press down on the dough ball to form wells. | ||
#Fill each well with jam. Do not overfill the well, as they will overflow and burn. For the same reason, keep the edges of the dough clean. | #Fill each well with jam. Do not overfill the well, as they will overflow and burn. For the same reason, keep the edges of the dough clean. | ||
| − | #Bake at [[ | + | #Bake at [[Oven Temperatures|300°F]] (160c) for 22-24 minutes, until a light golden brown. |
==Notes, tips and variations== | ==Notes, tips and variations== | ||
Revision as of 06:32, 6 April 2012
| Thumbprint Jam Cookies | |
|---|---|
| Category: | Dessert recipes |
| Servings: | 20 |
| Time: | 20 - 25 minutes |
| Difficulty: |  |
| Desserts
A tasty cookie with an 'eye' of jam in the middle.
Ingredients
- 1 cup (240g) soft butter
- 1 cup (240g) white sugar
- 1 egg
- 2 teaspoons vanilla
- 1 1/2 cup (360g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup (120g) jam (raspberry/strawberry)
Procedure
- In a mixer, cream together the butter and sugar.
- Once creamed, add the egg and vanilla. Beat until smooth.
- In a mixing bowl, stir together the flour and baking powder.
- Add flour to creamed mixture. Beat on low speed until thoroughly combined.
- Portion out the dough into round, firm balls. Place on sheet pan. Using the end of a wooden spoon, press down on the dough ball to form wells.
- Fill each well with jam. Do not overfill the well, as they will overflow and burn. For the same reason, keep the edges of the dough clean.
- Bake at 300°F (160c) for 22-24 minutes, until a light golden brown.
Notes, tips and variations
- These cookies taste best when still warm.
