"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Jam Thumbprints Recipe

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This recipe for Jam Thumbprints, by , is from Margaret's Desserts, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup sugar
1 cup (2 sticks) butter, at room temperature
1/2 tsp almond extract
1/2 tsp vanilla extract
2 cups plus 3 tbsp four
1/3 cup raspberry jam (or apricot)

3 4 cup confectioners’ sugar
1 tsp almond extract
2 to 3 tablespoons water

Directions:
Directions:
1. Preheat oven to 350 degrees
2. In a large bowl, with an electric mixer, combine the sugar butter, and almond and vanilla extracts. Beat at medium speed until creamy (1 to 2 minutes).
3. Reduce the speed to low and add flour. Continue beating until well mixed.
4. Take a scoop of dough about the size of a small walnut and roll it into a smooth ball. Place the balls 2 inches apart on baking sheets. With your thumb, make an indentation in the center and fill each thumbprint with about ¼ teaspoon jam.
5. Bake for 15 minutes until light brown around the bottom edges but pale on top. Allow to cool on baking sheets for 1 minute, then transfer to wire racks to cool completely.
6. Stir together 3/4 cup confectioners’ sugar, 1 tsp almond extract and 2 to 3 tablespoons water (enough to make a thin glaze). Drizzle the glaze over the cookies

Number Of Servings:
Number Of Servings:
3.5 dozen

 

 

 

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