Aunt Maggies Jam Thumbprint Cookies Recipes

Steps:

• Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
• Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.
• Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.

Steps:

• Preheat the oven to 350 degrees F.
• In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Steps:

• In the bowl of a stand mixer, cream the butter and sugar. Scrape the seeds from the vanilla bean and add to the butter/sugar mixture (Chef's tip: Place the scraped vanilla bean in a jar of sugar for a week or so to give the sugar a great vanilla taste). Continue to mix on low/medium speed for 1 minute, then add the egg. When the egg is just combined, add the salt/baking soda into the flour and slowly add the dry ingredients to the wet, just to combine. Place the dough between two layers of parchment paper and roll out to ½-inch thickness. Chill for 1 hour. Heat oven to 350 degrees F.
• Take the chilled dough and cut out shapes using a 2-inch round cookie cutter. Roll out the leftover dough and cut more cookies until there is no dough left. Roll the cookies into balls, place on a cookie sheet lined with parchment paper and using the back of a measuring spoon, make an indent in the middle. Spoon a small amount of jam into the well of the cookie and bake about 10 minutes.
• Cookies are done when they're golden brown with bubbly jam. Cool a few minutes, then sprinkle with powdered sugar and serve.

Steps:

• Combine the rolled oats and almonds in a blender or food processor and process until this is the consistency of flour.
• Pour into a large bowl and add the spelt flour.
• Combine the oil with the maple syrup and brown rice syrup. Mix well.
• Combine the wet and dry ingredients and mix well.
• Make 1-inch sized balls with your hands [you can use some oil on your palms, if needed] and press flat onto a lightly oiled cookie sheet.
• Make an indentation with your thumb into the center of each cookie.
• Fill each cookie with a teaspoonful of jam.
• Bake at 350 degrees for 15 minutes.
• NOTE: Tiptree makes the best jams - with the purest ingredients -- the raspberry seedless is awesome, the morello cherry jam, all of them really - amazon.com has them online.
• Also, you could substitute any nut flour or gluten-free flour [pamela's pancake and baking mix is widely accepted as one of the best - also available on amazon.com].

Steps:

• Combine butter, sugar and 1 tsp almond extract in large bowl, beat at medium speed, til creamy.
• Reduce speed to low; add flour, beat until well mixed Cover; refrigerate at least 1 hour.
• Preheat oven to 350 degrees F.
• Shape dough into 1-inch balls.
• Place 2" apart on ungreased cookie sheets.
• Make indentation in center of each cookie with thumb (edges may crack slightly); fill each indentation with about 1/4 teaspoon jam.
• Bake for 15 to 18 minutes til edges are lightly browned.
• Let stand 1 minute; remove from cookie sheet.
• Cool completely.
• Meanwhile put powdered sugar in bowl stir in enough rum to make thick glaze, stir in almond extract stir til smooth.
• Drizzle over cooled cookies; sprinkle with finely chopped almonds.