Butter Thumbprint Cookies

Healthy Thumbprint Cookies Don't Waste the Crumbs

WEBDec 12, 2022 · Step 2. In the bowl of a stand mixer, use the paddle blade attachment to combine all of the ingredients except the jam until it …

Rating: 5/5(5)
1. preheat the oven to 350F.
2. In the bowl of a stand mixer, use the paddle blade attachment to combine all of the ingredients except the jam until it becomes a cohesive dough, about 1-3 minutes.
3. Using a small cookie scoop OR a tablespoon measuring spoon, scoop the dough onto a baking sheet lined with a silpat mat.
4. Wet your hands just a little bit and roll the dough into balls. Using a 1/2 teaspoon measuring spoon (tip: re-use the one you used to measure the almond extract!), make a small well in the middle of each cookie.

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Buttery Jam Thumbprint Cookies Chew Out Loud

WEBDec 12, 2023 · In the bowl of a stand mixer fitted with paddle attachment on low speed, beat butter and sugar 10 seconds. Switch to high speed …

Rating: 4.8/5(402)
1. Preheat oven to 325°F with rack on middle position. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with paddle attachment on high speed, beat butter and sugar until creamy and light, 2-3 minutes (do not rush this part, as it will determine how your dough turns out.) Add vanilla and salt, scraping down bowl as needed. Switch to medium-low and gently mix in flour, just until combined. Dough should be somewhat sticky. Form into a ball shape, cover, and chill 30-60 minutes.
3. Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment-lined baking sheets or silicone baking mats. Press down the center of each ball with handle-end of a wooden spatula or finger, making a deep well in the middle – deep but not too wide (it helps to hold the dough ball in palm of hand while forming the well with your finger.)
4. Fill cookie centers generously with jam/preserves. I use either a very small spoon or a piping bag. Bake 20-25* minutes or until golden brown and puffy. Let cool 5 min. on baking sheet, then gently transfer to finish cooling on wire rack.

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Classic JamFilled Thumbprint Cookies Brown Eyed …

WEBDec 10, 2013 · Instructions. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or a silicone baking mat; set aside. …

1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or a silicone baking mat; set aside.
2. Cream together the butter, shortening and brown sugar with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add the egg yolks, milk, vanilla and salt, and beat until well combined. Reduce the mixture speed to low and gradually add the flour, mixing until well blended.
3. Measure about 2 teaspoons dough for each cookie and roll into balls. Place the granulated sugar in a small bowl and roll the balls of dough in the sugar to coat. Using the back of a teaspoon or your thumb, make a deep rounded indentation in the top of each cookie.
4. Bake for 10 minutes, then remove from oven. (At this point there was a little bit of melted butter underneath the cookies, but when they finished cooking it was all absorbed, and they were perfect!) It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon jam, jelly or preserves into the indentation of each cookie. Bake an additional 5 to 10 minutes, or until lightly browned. Remove from oven. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies can be stored at room temperature for up to 1 week, or frozen for up to 1 month.

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