Jam Filled Cookies Martha Stewart

Jam Thumbprint Cookies (Only 5 Ingredients) Fifteen …

WEBDec 14, 2022 · Preheat the oven to 350 degrees F. With an electric mixer, mix together the butter and sugar until they are blended and creamed …

Rating: 4.8/5(20)
1. Preheat the oven to 350 degrees F.
2. With an electric mixer, mix together the butter and sugar until they are blended and creamed together. Then mix in the vanilla.
3. Add the flour, and mix on low speed for 2-3 minutes, until the ingredients have combined into a dough. Note that the dough will look crumbly at first, but if you keep mixing, the dough should eventually come together.
4. Use a medium cookie scoop to portion out scoops of dough, then roll each one into a ball. Use your thumb to make small indentations in the top, for later holding the jam.

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Jam Filled Cream Cheese Cookies Recipes For Holidays

WEBDec 14, 2020 · Instructions. In a large bowl, using an electric mixer, beat the cream cheese, butter and sugar until light and fluffy. With the mixer …

1. In a large bowl, using an electric mixer, beat cream cheese, butter and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix).
2. Divide dough into 3 portions; flatten each into a disk and wrap with plastic wrap; refrigerate 20 minutes. (To store, wrap in plastic and freeze up to 2 weeks. Thaw until pliable before using.)
3. Preheat oven to 375 degrees F., with racks in upper and lower thirds. Line baking sheets with parchment paper.
4. Mix the egg yolk with 1/2 teaspoon of water. Work with 1 disk of dough at a time, and roll out the dough on a floured surface to 1/8-inch thickness. With a 2-inch star cookie cutter, cut out the cookies. Spoon 1/2 teaspoon of jam into the center of each. Shape the cookies by folding the points of the star into the center. Brush each cookie with egg wash and use a toothpick to press several times into the center of the cookie to secure the middle. Don't bake the cookies with toothpicks in the middle. Sprinkle chunky white sugar on top. Arrange the cookies 2 inches apart, on two parchment-lined baking sheets and refrigerate the assembled cookies for 20 minutes (re-roll the scraps and needed, and repeat with the remaining disks of dough).

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Thumbprint Cookies Recipe Martha Stewart

WEBDec 13, 2021 · Place 1 inch apart on parchment-lined baking sheets. Bake 10 minutes, remove from oven, and press down the centers again. …

Rating: 3.2/5(162)
1. Preheat oven to 325 degrees. With an electric mixer on medium speed, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. In a separate bowl, whisk together flour and salt; add to butter mixture, beating on low until combined.
2. Combine ground almonds with remaining 2 tablespoons sugar in a small bowl. Form dough into 1-inch balls, and dip in beaten egg white, then in almond-and-sugar mixture. Make a deep indentation in the center of each ball with your finger or a wooden spoon. Place 1 inch apart on parchment-lined baking sheets.
3. Bake 10 minutes, remove from oven, and press down the centers again. Rotate sheets, and bake until golden brown, 8 to 10 minutes more. Transfer sheets to a wire rack to cool slightly. Fill center of each cookie with about 1 teaspoon jam. Let cool completely. Thumbprints can be stored at room temperature in an airtight container, between parchment, up to 1 day (or 3 days, if not filled with jam).

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Easy Thumbprint Cookies Julia's Album

WEBDec 13, 2013 · Roll dough into 1-inch balls. Arrange on parchment-lined baking sheets, spacing 2 inches apart. Press a well into a center of each …

1. In a medium bowl, combine together flour, cocoa powder, and salt and mix.
2. In a separate bowl, using electric mixer, beat softened butter and granulated sugar on high speed until light in color and fluffy. Add in egg and vanilla – continue beating for a couple more minutes. Turn off the electric mixer, add flour-cocoa-salt mixture and then continue beating on low speed until well-combined but without over mixing.
3. Roll dough into 1-inch balls. Arrange on parchment-lined baking sheets, spacing 2 inches apart. Press a well into a center of each cookie ball using your fingers or a back of a wooden spoon. Then freeze these raw cookies for about 30 minutes.
4. Bake in the preheated oven at 350 degrees Fahrenheit, and after 7 minutes of baking, take the cookies out and press well into a center of each cookie with the end of a wooden spoon again to make it more pronounced. Then, return the baking sheet to the oven and continue baking for 5-7 more minutes.

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