SWEETHEART THUMBPRINT COOKIES
Tell your sweeties, "You're my jam!" in a way that'll turn them into jelly. Simply roll butter-cookie dough into balls, and press the handle end of a spoon into each twice to make a V that expands as it bakes (genius!). Then sprinkle with sanding sugar, fill the indentations with warmed preserves, and give your heart away again and again.
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F. Beat butter with confectioners' sugar, vanilla, and salt until thoroughly combined, about 1 minute. Beat in flour until a dough forms.
- Roll level tablespoons of dough into balls; arrange 1 inch apart on parchment-lined baking sheets. Using the end of the handle of a flat-bottomed eating utensil or rubber spatula, press two deep indentations into the center of each ball to create a V (it will expand during baking to become a heart).
- Bake until bottoms are golden and cookies are just set, 17 to 20 minutes. Meanwhile, stir together sanding sugar and a tiny pinch of luster dust. In a small bowl, beat egg white with 1 teaspoon water. Working with a few cookies at a time, brush tops with egg wash and sprinkle generously with sanding-sugar mixture.
- Return to oven and bake until egg wash is dry and sugar has set, about 1 minute. Let cookies cool 5 minutes on sheets, then transfer to wire racks and let cool completely.
- In a small saucepan, bring jam to a boil. Press through a fine-mesh strainer; discard solids. Spoon into heart indentations (about 1/2 teaspoon per cookie), or transfer heated jam to squeeze bottles for more precision. Let jam set completely before serving. (Cookies can be stored in an airtight container at room temperature up to 5 days.)
SWEETHEART TARTS
Steps:
- Preheat the oven to 375 degrees.
- Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioners' sugar to the work surface and rolling pin as needed.
- Using a round cookie cutter the same diameter as the top of the muffin tin cups (about 2 inches), cut 36 rounds of dough. Gently press a dough round into each muffin cup and press evenly into the sides and bottom of the cup. Continue with remaining dough rounds. Bake until set and edges are light golden, about 10-12 minutes. Let cool in the pan completely before removing with a small offset spatula.
- Heat the jam in a small saucepan over medium heat until melted. Add the cherries and stir gently to coat completely. With a small teaspoon, transfer a cherry into each tart shell and drizzle with a little more warm jam. Allow to cool and set.
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
- Recipe courtesy of Alton Brown
THE QUEEN OF HEARTS - VALENTINE'S JAM TARTS
Jam tarts are a quintessential British teatime treat - little crispy short crust pastry rounds filled with assorted fruit jams, such as strawberry, raspberry, apricot, blackcurrant and lemon curd. They were the first things my mum taught me to bake when I was little, and in turn, I taught my daughter how to make them when she was very small. Here I have suggested that as a Valentine's Day treat, you top the jam tarts with a little pastry heart........after all, the way to a loved one's heart is through their stomach! Jam Tarts normally do NOT have any pastry topping however, so for the rest of the year, just make them as posted with no pastry lid, or use other suitable shapes appropriate for a special event. I have posted homemade short crust pastry, it is so easy to make and is far superior to ready-made, although I DO use ready-made when I am short of time! Try to use good quality or homemade jams and jellies, the higher the fruit content, the less the jam or jelly will bubble out of the pastry case. These are essential for any English Tea Party, especially if Alice in Wonderland has been invited............along with the white rabbit! Have fun!
Provided by French Tart
Categories Tarts
Time 57m
Yield 12-18 Jam Tarts, 6-9 serving(s)
Number Of Ingredients 6
Steps:
- Sieve the flour into a large mixing bowl, add the butter and rub it in using your fingertips until the mixture looks like fine breadcrumbs.
- Use a knife to mix in the water, a little at a time stirring with the knife until the mixture comes together and you can form a ball with your hands.
- Wrap the pastry in a piece of clingfilm and put it in the fridge for 30 minutes - this will make it easier to roll out.
- Turn the oven on to 200°C/400°F/Gas Mark 6.
- Sprinkle the work surface and your rolling pin with a little flour and roll the pastry out to about ¼ cm thick.
- Dip the cutter in flour then cut out as many circles as you can - you may need to gather the bits of pastry up and roll them out again to make 12 to 18 circles.(Make sure you leave a little of the pastry scraps for the heart shaped pastry lids!) Once you have the desired amount of pastry cases, roll out the pastry scraps and cut out the required amount of hearts, using a mini heart shaped biscuit/cookie cutter.
- Lay the rounds of pastry in the tart tin, which has been buttered or greased and press them gently into place. Prick the base of each tart once with a fork.
- Put the tart tray into the oven and bake for 6 minutes until the pastry is very pale golden. Using oven gloves take the tray out of the oven.
- Carefully put 1 heaped teaspoon of jam into each tart, and then top them off with a pastry heart. Using oven gloves put the tray back into the oven for 6 minutes.
- Using your oven gloves take the tray out of the oven.
- Leave them to cool for a few minutes then use a palette knife to gently lift the tarts out of the tin and leave to cool completely on a wire rack. Arrange them on an attractive serving plate and sprinkle with caster sugar.
SWEETHEART COOKIES
These rounds filled with fruit preserves were blue-ribbon winners at the county fair two years running. A family favorite, they never last beyond December 25! —Pamela Esposito, Smithville, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. , Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.
Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
JAM SWEETHEARTS
Make and share this Jam Sweethearts recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 27m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Beat butter & sugar together in a bowl.
- Add yolk and vanilla and beat the mixture until smooth.
- Add flour and salt and mix everything to form a smooth dough.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°F.
- Roll out dough to 1/4 inch thickness.
- Cut out with 1 1/2-2in circle cookie cutters.
- Arrange cookies on baking sheet.
- Cut hearts from half of the cookies with 1in heart cutters.
- Bake for 12 minutes.
- Cool Completely.
- Make frostingby beating butter until smooth, then gradually adding icing sugar, water and vanilla.
- Spread frosting over whole (not heart) cookies.
- Drop a small spoonful of jam on top of frosting.
- Press heart cookies on top of whole cookies.
Nutrition Facts : Calories 395.1, Fat 19.8, SaturatedFat 12.3, Cholesterol 66.6, Sodium 238.7, Carbohydrate 51.7, Fiber 0.8, Sugar 28.9, Protein 3.1
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THUMBPRINT HEART COOKIES
From fraicheliving.com
4.9/5 (9)Category Baking, DessertCuisine AmericanTotal Time 25 mins
- With an electric mixer, cream together the butter and brown sugar until light and fluffy. Add in the egg and vanilla and continue mixing until fully incorporated. Add in the flour and salt and continue blending until combined.
- Shape the dough into 1" balls. Place on an ungreased cookie sheet 1 1/2 inches apart and gently press your thumb in the centre twice, to form a heart indent (this is where the jam will be placed). Bake for 12-15 minutes. Remove from the oven, transfer to a cooling rack and let cool before filling the centres with around a teaspoon of your favourite jam.
PEANUT BUTTER SWEETHEART COOKIES
From sallysbakingaddiction.com
5/5 (8)Category CookiesCuisine AmericanTotal Time 1 hr 45 mins
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in brown sugar and granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract, then beat on high until combined.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 1 day). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
15 WAYS TO TURN ORDINARY JAM INTO EXTRAORDINARY DESSERTS
From allrecipes.com
- Strawberry Shortbread Bars. View Recipe. Think of these bar cookies like strawberry shortcake in an easily-made-ahead format. According to Kim, who shared the how-to details, "These bars taste great even after being refrigerated — and are maybe even better the next day!"
- Peach Jam Coffee Cake. View Recipe. Alongside two chopped peaches and a scoop of Greek yogurt, one full cup of peach jam helps make this coffee cake ultra-moist.
- Air Fryer Shortbread Cookie Fries. View Recipe. Here's scrumptious proof that the air fryer is great for more than savory dishes like chicken fingers and French fries.
- Chocolate-Glazed Honey Cake. View Recipe. Even though the jam doesn't get naming rights in this cake recipe, it definitely makes an impact. But a tablespoon is all you need to pair beautifully with the coffee, honey, cinnamon, and cloves in the batter.
- Jelly Doughnut Cupcakes. View Recipe. A box of cake mix, a box of pudding mix, and a few baking staples transform into a jelly doughnut-like treat once you bake and pipe them full of strawberry jam.
- White Chocolate Thumbprint Cookies. View Recipe. One of the most traditional jam desserts, thumbprint cookies are built atop a base of a buttery cookie dough and can be dressed up with a wide variety of fruit jams (raspberry is what the recipe creator prefers), nuts, and drizzles.
- Strawberry Crepe Cake. View Recipe. "If you're looking for a lavish, yet straightforward way to enjoy crepes, this is it," Smart Cookie says of her almost-too-pretty-to-eat jam dessert.
- Rainbow Cookies. View Recipe. More than 250 five-star reviews can't be wrong…this almond-flavored classic Italian cookie recipe is about to be the hit of your next party or bake sale.
- English Trifle to Die For. View Recipe. Several Allrecipes fans cheer for the fact that this is a "real trifle" made the classic English way — no boxed pudding mix in sight!
- Panna Cotta with Strawberry Jam. View Recipe. Bright lemon zest, floral vanilla, and sweet strawberry jam make this one of our go-to spring and summer dessert recipes.
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