Once cool, fill with the jam of your choice,.
ith about 1/4 teaspoon jam.
Bake for 15 to
1/2 tablespoons of jam on each slice. Distribute the
Mix everything, but jam,egg white,and nuts. Set
ookie with a teaspoonful of jam.
Bake at 350 degrees
poon a bit of jam in each thumbprint. Melt white chocolate in
Mix butter, sugar and flour.
Make small balls; press with thumb.
Fill thumbprint with jam.
Bake at 375\u00b0 for 10 minutes or until light brown on edge.
Combine sugar and cinnamon.
Dip both sides of each biscuit into melted butter, then in sugar-cinnamon mixture.
Make deep thumbprint in center of each roll.
Fill with 1 teaspoon jam. Bake in ungreased 9 x 13-inch pan at 375\u00b0 for 15 to 20 minutes, or until golden brown.
Makes 10 pastries.
lace a scant teaspoon of jam in each thumbprint.
Spoon 1/4 teaspoon jam into each thumbprint.
Bake in the
Preheat oven to 375\u00b0F Line a baking sheet with parchment paper.
Cream together butter, sugar and salt. Beat in vanilla, milk and cornstarch.
Stir in flour until just combined.
Roll into 1 inch balls. Place on baking sheet and make a shallow indentation with your thumb. Fill indentation with a bit of jam.
Bake tarts for 12-13 minutes, until cookies just start to brown.
Cool on a wire rack.
hortbread cookies with a little jam, poke a well into each
Heat oven to 375\u00b0.
Mix flour and salt together; set aside. With an electric mixer beat together shortening, butter, sugar, egg yolk and vanilla.
Stir in flour mixture.
Roll into 1-inch balls.
Dip slightly into beaten egg white and roll in chopped nuts.
Place on an ungreased baking sheet 1 inch apart.
Bake for 5 minutes, remove and press thumb on top of each cookie.
Return to oven and bake 8 minutes more.
Cool, then fill thumbprint with jam just before serving.
Heat oven to 350\u00b0.
Mix brown sugar, shortening, margarine, egg yolk and vanilla.
Mix in flour and salt until dough holds together.
Beat egg white slightly.
Dip each ball of dough into egg white; roll in nuts.
Place on ungreased cookie sheet about 1 inch apart.
Press thumb deeply in center of each cookie.
Bake until light brown, 8 to 9 minutes.
Immediately remove from cookie sheet and fill thumbprint with jelly or jam.
Yields about 3 dozen.
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper.
In a stand mixer, cream butter and sugar together until light and fluffy. Add vanilla extract and egg and beat until combined. Stir in ground almonds and flour.
Drop level tablespoons of mixture onto trays, 2 inches apart. Make a small indent about 1/3 inch deep in each cookie. Fill with 1/4 tsp jam. Bake for 15 mins. Let cool on trays.
then fill indentations evenly with jam; about a half teaspoon each
Drop 1/4 teaspoon of jam into each indentation. Bake for
Preheat oven to 300\u00b0.
In a large bowl, mix sugar and butter.
Add vanilla and egg, mixing well.
Stir in flour and salt.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Make indent in cookie with finger.
First put about 1/4 tsp peanut butter in cookie; top peanut butter with about 1/4 tsp strawberry jam, filling indentation.
Bake at 300\u00b0 for 20-25 minutes or until edges are golden.
Remove immediately from cookie sheet and cool on wire rack.
ershey's kiss into the thumbprint.
ive as generous of a jam cup as I would like