Best Jam Filled Thumbprint Cookies Recipes
JAM FILLED THUMBPRINT COOKIES
Highlight your favorite fruits with these tasty thumbprint cookies.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 26m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F. Line a baking sheet with Reynolds® Parchment Paper.
- Beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes, stopping once or twice to scrape down the sides of bowl with a rubber spatula. Beat in egg yolks and vanilla extract. Reduce mixer speed and add flour and salt and mix until just incorporated.
- Form dough into 1-inch balls and arrange on prepared baking sheet. Using your thumb, flatten balls slightly to make an indentation in the center of each cookie. Bake cookies for 8-10 minutes or until bottoms are just golden.
- Remove baking sheet from oven. Fill each indentation with a heaping 1/2 teaspoon of jam. Bake for an additional 5 to 6 minutes, or until the edges of cookies are lightly golden. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 14.6 g, Cholesterol 29.9 mg, Fat 6.5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 59.7 mg, Sugar 7.9 g
JAM-FILLED THUMBPRINT COOKIES
Very pretty and delicius, you can use any jam of your choice. Courtesy of foodblog "Baking Bites". So simple, too!
Provided by Cinnamonised
Categories Dessert
Time 33m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Line a baking sheet with parchment paper.
- Cream together butter, sugar and salt. Beat in vanilla, milk and cornstarch.
- Stir in flour until just combined.
- Roll into 1 inch balls. Place on baking sheet and make a shallow indentation with your thumb. Fill indentation with a bit of jam.
- Bake tarts for 12-13 minutes, until cookies just start to brown.
- Cool on a wire rack.
Nutrition Facts : Calories 76.3, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.4, Sodium 25.5, Carbohydrate 12.6, Fiber 0.2, Sugar 5, Protein 0.9
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