melissa-dallas
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Batches 2 & 3 of Xmas cookies in the freezer - thumbprints and orange/chocolate shortbread
- Thread starter melissa-dallas
- Start date
melissa-dallas
Well-known member
My absolute hands down favorite is still the old Betty Crocker Recipe,
Rolled in finely chopped pecans and filled with clear cherry jelly.
Rolled in finely chopped pecans and filled with clear cherry jelly.
melissa-dallas
Well-known member
Love coconut, but hate raspberry. Plus mine are what my mama always made.
melissa-dallas
Well-known member
One of the few things I dislike. I'm weird about berries. Love fresh strawberries
but can't stand cooked ones, in jam or anything. Love fresh blackberries in cobbler, but can't stand the "gushy" feeling of biting into raw ones.
but can't stand cooked ones, in jam or anything. Love fresh blackberries in cobbler, but can't stand the "gushy" feeling of biting into raw ones.
melissa-dallas
Well-known member
I still laugh thinking about it...One of my ex's favorite things
was Raspberry Kool-Aid, even way up in his thirties. He could drink gallons of the stuff.
was Raspberry Kool-Aid, even way up in his thirties. He could drink gallons of the stuff.
Ooh, I almost missed this - I had already clicked "Mark Read" a few minutes ago. Here it is:
JAM THUMBPRINTS
*Note: I recommend using parchment paper - without it, the cookies will stick to the pans. Also, the coconut burns quickly on top, so the last time I made these, I baked at a lower oven temperature - at 325 F for about 22-25 minutes..
INGREDIENTS:
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar (I used 2/3 cup)
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt (I used regular salt)
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam (I used all fruit-sweetened jam)
DIRECTIONS:
Preheat oven to 350 degrees F. (My note: line cookie sheets with parchment paper).
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. (I divided the dough in half and placed each half onto a piece of plastic wrap, flattened into disks, and covered with extra plastic wrap). Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet (about 1 1/2 - 2 " apart), and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. (I baked one sheet at a time, about 16 - 17 minutes). Cool and serve.
Yield: 32 cookies
Ina Garten - Barefoot Contessa
http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprint-cookies-recipe/index.html
JAM THUMBPRINTS
*Note: I recommend using parchment paper - without it, the cookies will stick to the pans. Also, the coconut burns quickly on top, so the last time I made these, I baked at a lower oven temperature - at 325 F for about 22-25 minutes..
INGREDIENTS:
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar (I used 2/3 cup)
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt (I used regular salt)
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam (I used all fruit-sweetened jam)
DIRECTIONS:
Preheat oven to 350 degrees F. (My note: line cookie sheets with parchment paper).
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. (I divided the dough in half and placed each half onto a piece of plastic wrap, flattened into disks, and covered with extra plastic wrap). Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet (about 1 1/2 - 2 " apart), and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. (I baked one sheet at a time, about 16 - 17 minutes). Cool and serve.
Yield: 32 cookies
Ina Garten - Barefoot Contessa
http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprint-cookies-recipe/index.html