Four Berry Thumbprint Cookies
Four Berry Thumbprint Cookies might be a good recipe to expand your hor d'oeuvre repertoire. This recipe serves 30. Watching your figure? This lacto ovo vegetarian recipe has 125 calories, 1g of protein, and 7g of fat per serving. For 19 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up unbleached flour, salt, unsalted butter, and a few other things to make it today. Plenty of people made this recipe, and 160 would say it hit the spot. From preparation to the plate, this recipe takes about 35 minutes. It is brought to you by Can't Stay out of the Kitchen. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 4%. Similar recipes include Oat and Cashew Thumbprint Cookies with Berry-Chia Jam, Thumbprint Cookies I, and Thumbprint Cookies.
Servings: 30
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
¾ cup St. Dalfour Four Berry Jam (more or less as needed)
couple of pinches of salt
½ cup sugar
2 to 2/14 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
2 sticks unsalted butter
1 tsp. vanilla
2 whole eggs
Equipment:
hand mixer
wooden spoon
baking sheet
Cooking instruction summary:
Soften butter.Add sugar, eggs, vanilla and salt and mix with an electric mixer until well mixed.Stir in flour with a wooden spoon until well combined.Mixture will be thick.Refrigerate dough at least 30 minutes.Roll dough into balls and place on greased cookie sheets.With your thumb, make an indentation in the center of each cookie.Spoon about ¼ teaspoon of jam into each indentation.Refrigerate cookies another 30 minutes or place in freezer for about 10 minutes.Bake at 350° for about 15 minutes or until done.Rotate pans half way through cooking time.
Step by step:
1. Soften butter.
2. Add sugar, eggs, vanilla and salt and mix with an electric mixer until well mixed.Stir in flour with a wooden spoon until well combined.
3. Mixture will be thick.Refrigerate dough at least 30 minutes.
4. Roll dough into balls and place on greased cookie sheets.With your thumb, make an indentation in the center of each cookie.Spoon about ¼ teaspoon of jam into each indentation.Refrigerate cookies another 30 minutes or place in freezer for about 10 minutes.
5. Bake at 350° for about 15 minutes or until done.Rotate pans half way through cooking time.
Nutrition Information:
covered percent of daily need
