Recipes for "jam thumbprint cookies"

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone mat.

Mix together powdered sugar and butter in a large bowl with a rubber spatula until creamy. Add egg yolk, vanilla, salt, and almond extract; mix well. Blend in flour until just combined.

Use a sorbet scoop to portion dough into 1/2-ounce (about 1 tablespoon) balls. Roll each ball in a plate of white sugar to coat; roll again between your palms.

Place several inches apart on the prepared baking sheet. Flatten balls lightly with your fingers.

For rounder cookies with less jam, poke a well into each ball using a finger or the end of a thick wooden spoon dusted with powdered sugar. Fill wells with fruit jam. Tap the baking sheet against the counter to let jam settle.

For flatter, jammier cookies: Press thumb into each ball to make a large, shallow indentation. Spoon in jam. Tap the baking sheet against the counter to let jam settle.

Bake in the preheated oven until light golden brown, about 15 minutes. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar.

Make icing: Place powdered sugar in a small bowl. Add milk, a little at a time, until icing reaches a consistency that will hold its shape when piped. Pipe over cookies in a zigzag pattern. Let sit for 15 minutes before serving.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.

Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.

Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.

Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.

Enjoy!

Preheat the oven to 350. Cream the butter and the sugar until smooth. Add the 1/3 cup cocoa powder and mix until incorporated.

In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add to the butter mixture and mix until just combined. Roll into small balls and make an indent with your thumb in the center of the ball. Bake for 7-9 minutes or until dry looking and lightly cracked on the surface but still very soft. I left mine a little bit underdone so they were softer and fudgier, almost like a brownie.

When they come out of the oven, press the centers down again to make a more defined well for the frosting. Allow to cool.

Whisk the cocoa powder, powdered sugar, hot water, and vanilla. Spoon the frosting into the centers of the cookies and add sprinkles. Allow frosting to set before storing in tins.

Preheat the oven to 375 degrees F (190 degrees C).

Beat butter, shortening, and brown sugar in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolks and vanilla until incorporated. Add flour 1 cup at a time, mixing briefly after each addition. Mix in salt.

Beat egg whites lightly in a small bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls. Dip each dough ball in egg white, then roll in pecans to coat. Place cookies on an ungreased baking sheet. Use your thumb to form an indention on the top of each cookie and spoon a small amount of raspberry jam into the hollow.

Bake in the preheated oven until very lightly browned, 10 to 12 minutes.