Thumbprint Cookies: A Sweet Gift For Mom

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Thumbprint cookies: A sweet gift for mom

Print Email >Nora Martinez DeBenedetto | The Jersey Journal By Nora Martinez DeBenedetto | The Jersey Journal The Jersey Journal

on May 05, 2015 at 6:00 AM, updated May 05, 2015 at 6:05 AM

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image1(11).JPG>Nora Martinez DeBenedetto | The Jersey Journal  Perhaps your childhood memories involve coming home to mom pulling a tray of warm, buttery shortbread cookies out of the oven. Maybe your mom was known for stuffing your favorite oatmeal raisin cookie in your lunchbox. Or there's a chance that your mom, like mine, simply had a knack for rooting out the only cookie left in the house, and then sharing it with you.

These thumbprint cookies have already been subject to rigorous taste tests by my mother and my mother-in-law, and both have issued that coveted moms' seal of approval. Children will enjoy helping out with this homemade present; even the tiniest fingers will be adept at forming the balls of dough. Furthermore, kids are naturally adept at leaving fingerprints.

These thumbprint cookies are filled with a sweet-tart cherry vanilla jam. Pick mom's favorite jam for the flavorful center, or consider creating a sampling. Lemon curd, Nutella or peanut butter are all delectable options.

Wishing you all a sweet and delicious Mother's Day!

Thumbprint Cookies

1 1/2 cups unsalted

butter, softened

1 1/4 cups

sugar

1 large

egg

1 teaspoon

vanilla extract

3 cups

all-purpose flour

1/4 teaspoon

salt

1 cup

jam

parchment paper

1. Preheat your oven to 350 degrees, and line two baking sheets with parchment paper.

2. Place the softened butter and one cup of sugar together in a large mixing bowl. Use an electric hand mixer set to medium speed to combine butter and sugar until fluffy. Add the egg and vanilla extract and beat until combined.

3. In a separate bowl, whisk together the flour and salt, then add it to the creamed

butter. Mix on low until a ball of dough is formed.

4. Shape dough into small balls of about 1 1/2 tablespoons each. Place the remaining 1/4 cup sugar in a small bowl and roll each ball of dough in the sugar.

5. Place each ball on parchment-lined cookie sheet. Don't crowd your cookies; about eight or nine to a standard sheet is perfect. Use your thumb to press a sizable indentation

into the middle of each cookie.

6. If the jam is too stiff, microwave it for a minute or so. Then spoon half a teaspoon of jam into the well of each cookie.

7. Bake for about 18-20 minutes, or until the bottom of the cookies are just starting to brown. If you are baking more than one sheet of cookies at a time, rotate the sheets halfway through baking.

This recipe will yield about three dozen cookies.

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    Source : http://www.nj.com/hudson/index.ssf/2015/05/post_713.html

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