Butter And Jam Thumbprints Recipes

Steps:

• For the brown butter: Add the butter to a medium skillet over medium heat. Cook, swirling the skillet to keep the butter moving around, until it melts and bubbles up, 3 to 4 minutes. When the butter is a medium golden brown, remove the skillet from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter and any solids into a bowl and let cool completely, about 30 minutes.
• For the toasted oats: Preheat the oven to 350 degrees F.
• In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on the prepared baking sheets and bake, shaking the pans twice during the cooking time and making sure the oats don't burn, until toasted, about 12 minutes. Set aside to cool a bit. Reduce the oven temperature to 325 degrees F.
• For the clusters: In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract. Add the brown butter to the pan and stir.
• Toss together the toasted oats, rice cereal, wheat germ, cranberries, pecans, pumpkin seeds, almonds and flax seeds in a large bowl. Pour over the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
• Line a baking sheet with foil and thoroughly spray with coconut oil spray. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
• In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
• Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
• Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.

Steps:

• Preheat oven to 350°F Lightly grease or line a baking sheet with parchment paper.
• In a small bowl, whisk together flour, baking powder, baking soda, and salt.
• In a large bowl, cream peanut butter and butter with an electric mixer until smooth. Add the sugars and beat until light and fluffy. Add the egg and vanilla and beat until well incorporated. Add the dry ingredients and mix until just combined.
• Scoop tablespoonfuls of dough and form into balls.
• Roll them in granulated sugar to coat.
• Place them on the prepared baking sheet. Indent each ball with the back of a wooden spoon.
• Bake in preheated oven until puffy, about 8 minutes.
• Remove from the oven and quickly re-dent the centers of the cookies with the back of the wooden spoon.
• Return to the oven to continue baking for 3-5 more minutes, until golden on the edges.
• Remove from the oven to cool on a wire rack.
• Once the cookies have cooled, fill the centers with a teaspoonful of jam.
• Cookies will keep stored in a airtight container at room temperature for about a week.
• Makes 24-36 cookies.

Steps:

• Heat oven to 350°F. Spray 2 cookie sheets with cooking spray. In large bowl, beat almond butter, butter, brown sugar and granulated sugar with electric mixer on medium speed 1 minute or until light and fluffy. Beat in almond extract and egg until blended. On low speed, beat in flour, baking powder, baking soda and salt until soft dough forms.
• In small bowl, place almonds. Shape dough into 1-inch balls; roll in almonds. On cookie sheets, place balls 2 inches apart.
• Bake 8 to 10 minutes or until edges are almost set. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Bake 5 minutes longer or until edges are browned and set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Place strawberry jam in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag gently to pipe jam into indentation in each cookie.