Bright and cheerful, these holiday Strawberry Jam Thumbprint cookies are topped with a tangy lemon icing. Easy to make – simply roll, press, fill, and bake. They make a perfect addition to any cookies plate.
1-1/2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1-1/2 sticks cold unsalted butter, cut into small cubes
1 large egg yolk
1/2 cup strawberry jam
1 cup confectioners’ sugar
2 tablespoons lemon juice
Whisk together the flour, sugar, and salt in a bowl. Add the butter and blend the mixture until it resembles coarse meal. Stir in the egg yolk and combine the mixture until it forms a soft dough. Wrap in plastic wrap and chill for at least 2 hours or overnight.
Preheat the oven to 350°F. Let the dough soften slightly, then roll level tablespoons into balls and arrange them about 2 inches apart on a parchment-lined baking sheet. Using your thumb, make an indentation in the center of each ball, being careful not to crack the dough. Fill each indentation with about 1/2 teaspoon of strawberry jam and bake the cookies in batches in the middle of the oven for 12 to 15 minutes. Let the cookies cool on the sheets for 2 minutes, transfer them to racks, and let them cool completely.
Combine the confections sugar with the lemon juice to make a thick icing. Use a small piping bag to ice the cookie or drizzle with a fork. Makes 36 cookies.
Join Fresh Chef Experience at Williams-Sonoma Louisville Mall St. Matthews Saturday, December 8, 2018 at 2:00 for our Holiday Appetizer Demo and Food Samples!
– Cherry and Brie Naan Wedges with Pecans
– Chocolate Whipped Cream & Strawberry Cups
– Mushroom Mini-tartlets With Thyme and Crème Fraîche
No snickering here, just some real cookie love with these Snickerdoodles. A perfect holiday cookie, they will ignite your home with the smell of the holidays. We added some easy-to-make homemade cinnamon chips to kick the flavor up a notch.
To make the cinnamon chips:
2/3 cup granulated sugar
3 tablespoons ground cinnamon
2 tablespoons vegetable shortening
2 tablespoons light corn syrup
¼ teaspoon vanilla extract
Preheat oven to 200˚F. Place a sheet of parchment paper on a cookie sheet and set aside. In a medium bowl, combine the sugar, cinnamon, shortening, light corn syrup, and vanilla extract. Mix with a wooden spoon until the mixture forms a dough. Spread on a parchment paper lined baking sheet and flatten into a rough square about 1/4 inch or so thick. Bake for 30 minutes. Cool completely, blot off any excess oil with paper towels, and then cut into small pieces. Makes approximately 2 cups.
To make the cookies:
1 cup unsalted butter, softened
1 cup granulated sugar, divided
2 cups packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
2¾ cups plus 2 teaspoons all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
1 cup of Cinnamon Chips
½ cup granulated sugar
Preheat oven to 350°F. Line several baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at high speed until light and creamy, 2 to 3 minutes, stopping to scrape sides of the bowl. With the mixer on medium speed, add egg and vanilla, beating until well combined
In a medium bowl, sift together flour, baking soda, salt, and cinnamon. With the mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in 1 cup cinnamon chips until evenly distributed
Add the remaining granulated sugar to a bowl. Using a 2-tablespoon scoop, scoop the dough, and roll into balls. Roll balls in the sugar. Refrigerate for 30 minutes.
Place on a cookie sheet and bake until golden brown and puffed up, 14 to 15 minutes. Let cool completely on pans then move to a cooling rack to cool completely.