Strawberry Thumbprint Cookies With Lemon Icing

Strawberry Thumbprint Cookies With Lemon Icing

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.

INGREDIENTS

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

INGREDIENTS
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.

Snickerdoodles with Cinnamon Chips

Snickerdoodles with Cinnamon Chips

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

For rolling:
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.

Strawberry Jam Streusel Cookie Bars

Strawberry Jam Streusel Cookie Bars

These cookie bars are as delicious as they are festive! A quick and easy recipe, these make a great addition to your holiday cookie plate. Our simple, sweet base is topped with strawberry jam then a  crunchy streusel topping that browns lightly in the oven. The recipe makes 16-servings but you can cut them small for 2-bite servings.

½ cup butter, melted
1 cup packed light brown sugar
1 egg, lightly beaten, room temperature
½ teaspoon vanilla extract
8-ounce container mascarpone cheese, room temperature
zest of one lemon
½ teaspoon baking powder
¼ teaspoon baking soda
Pinch of kosher salt
1 cup flour
1 cup strawberry jam, homemade or high quality

For the streusel topping:
1 cup all-purpose flour
½ cup sugar
½ teaspoon vanilla extract
½ cup butter, room temperature

Preheat the oven to 350°F Lightly butter and flour an 8 x8” pan. Whisk together the melted butter and sugar in a bowl. Add the egg and vanilla extract, mascarpone cheese, lemon zest, and mix thoroughly until smooth batter forms. In a separate bowl, whisk the flour, baking soda, baking powder, and salt together. Add the flour mixture in three amounts to the wet ingredients and stir until combined. Pour into the pan and spread evenly. Then top with the strawberry jam, spreading evenly over the batter.

Make the streusel:
In the bowl, use your hands to combine the butter, flour, sugar, and vanilla until your crumbs have a coarse and clumpy texture – about 30 seconds to 1 minute. Using your hands sprinkle the streusel evenly on top of the jam.

Place in the oven and bake for 40-45 minutes or until the center is set and the streusel is lightly brown. Allow cooling on a wire rack. Cut into 16 squares.

Turkey and Ham Sliders

Turkey and Ham Sliders

Need some easy and tasty sliders for College Football Rivalry Saturday or after a long day of shopping? It’s a perfect Thanksgiving Leftover Makeover using thinly sliced turkey layered with ham, apples, and Havarti cheese. Then just baked them to melty slider goodness.

12 pack slider buns, connected
2 tablespoons mayonnaise
½ pound leftover turkey sliced thin or roasted turkey deli meat
2 tablespoons honey mustard
½ pound thinly sliced smoked ham
1 apple, sliced very thin
8 large slices thinly slice Havarti cheese
2 tablespoons melted butter
1/4 cup grated Parmesan cheese

Preheat your oven to 375°F.

Slice the entire package of buns, still connected, in half while keeping all of the buns attached to one another. Remove the top of the buns and set aside.

Place the bottom half of the buns on a parchment lined sheet tray. Spread the mayonnaise over the buns. Layer the turkey over the mayonnaise and top with honey mustard, Layer the ham over the honey mustard then top with apple slices. Add the cheese in a thin layer over the apples and place the bun tops on top of the cheese.

Brush the melted butter over the top of the buns and sprinkle with parmesan cheese. Bake at 375° for 15-20 minutes until the cheese is melted. Remove and serve immediately.