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Before you jump to Thumbprint Cookies recipe, you may want to read this short interesting healthy tips about Goodies that provide You Power.
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Whole grain meals are an superb choice for a fast healthy snack. A slice of whole wheat toast, as an example is a great snack in the early morning. Chips and crackers made from whole grains can be fantastic for quick snacks to eat on the go. Choosing whole grain snacks is always much better than eating the processed grains we commonly obtain in our grocery stores.
There are lots of healthy treats you can choose that never involve a lot of preparation or searching. When you make the determination to be healthy, it’s simple to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to thumbprint cookies recipe. You can cook thumbprint cookies using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Thumbprint Cookies:
- Take 226 grams Butter, room temperature
- Provide 100 grams White sugar
- Get 2 Egg yolks, room temperature
- Take 1 tsp Vanilla extract
- Get 1 tsp Almond extract
- Provide 260 grams All purpose flour
- Get 1/4 tsp Salt (can omit if using salted butter)
- You need 240 ml Jam, as needed (you probably won't need this much) I used strawberry fruit spread
Instructions to make Thumbprint Cookies:
- Preheat oven to 350F/180C
- Add butter to bowl and mix for a few seconds until soft. Make sure to scrape down the bowl occasionally.
- Add sugar at once to the butter and cream for 5 minutes or until pale and fluffy. Remember to scrape down the bowl.
- Add egg yolks one at a time, mixing thoroughly after each addition. Also add the extracts.
- In a separate bowl, mix flour and salt together with a whisk or a sifter. Add the flour mix to the butter mix. Dough will look crumbly at first, but will then become sticky.
- Place bowl in fridge for about 10 minutes or until the butter firms up and it's easy to shape into balls.
- Once the dough is firm, scoop out with a small spoon and form into balls onto a prepared baking sheet.
- Once all the dough is formed, either take the back of a spoon or a clean finger and press down on the tops of the balls, forming an indentation. If the sides crack, do your best to shape the edges. You want a good sized well to hold your jam.
- Place a spoonful of jam in each indentation. Make sure not to fill them too much or the jam will bubble out.
- Place in the oven and bake for 12-15 minutes. Cookies will be done when they're set with a very light brown on the edges and the jam starts to bubble.
- Let cool and enjoy! With the jam, these cookies last a few days before making the cookies too soft and crumbly. If you prefer, you can fill the cookies after you baked them. You can also did what I did and give them a drizzle. Some leftover dark chocolate ganache compliments the sweet strawberry jam.
The coconut in this recipe gives the cookies a wonderful crunch and sweetness. These THUMBPRINT COOKIES are the perfect holiday cookies. Cookie dough balls are coated in walnuts then topped with raspberry jam. An old fashioned cookie but a classic and incredibly delicious! Thumbprint Cookies are a very popular holiday cookie.
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