NANA'S JAM-JAMS
I can't wait to make these again to share with friends; They have such a wonderful flavor! Crispy and sweet, a perfect bake sale selection.
Provided by Lindsey Cook
Categories Cookies
Time 20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In you stand mixer, cream butter and sugar.
- 3. Once creamed, add eggs. Continue to beat until smooth and very creamy.
- 4. In a separate bowl, sift together flour, baking soda, baking powder, and salt.
- 5. Once combined, gradually add into the cream mixture. Mix well, then add in vanilla.
- 6. Roll dough into small balls, place on prepared cookie sheet (parchment paper or non-stick mat) then flatten with the bottom of a cup coated in powdered sugar.
- 7. Bake for about 10-12 minutes, depending on your oven. You want them to be a light golden brown. If you prefer a crispier cookie, bake for 13-14 minutes. Spread raspberry jam over cookies while they are still warm. Press another cookie on top. Serve them on your Nana's china, or whatever you have on hand. Nana wrote in her original recipe to hide 5 if you want any for yourself. They go quick!
AUNT MAGGIE'S JAM THUMBPRINT COOKIES
Butter is the key to these fast, five-ingredient cookies from Leslie Ball of North Bethesda, Maryland.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes 54
Number Of Ingredients 5
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.
JAM JAM COOKIES
These are so delicious. I love the taste of raspberry jam in these. The kids go nuts over them. the secret to the chewiness in the cookie, is the syrup.
Provided by CookingMonster
Categories Dessert
Time 30m
Yield 12-18 serving(s)
Number Of Ingredients 8
Steps:
- Mix in order.
- Chill dough in fridge for about half an hour, as they roll out easier that way.
- Roll out and cut cookies in circles.
- Put one piece of dough down on cookie sheet, place a 1/2 teaspoons of jam on, and then cover up with another circle of dough on top, sealing edges.
- Bake about 15 minutes in a 350° oven until golden brown.
- Yields about 24 cookies.
JAM THUMBPRINT COOKIES
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.
JAM FILLED BUTTER COOKIES
This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!
Provided by MKHG
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 82 calories, Carbohydrate 10.5 g, Cholesterol 21.5 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 29.2 mg, Sugar 4.9 g
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