Food recipes
Shortbread Thumbprint Cookies
Shortbread Thumbprint Cookies Ingredients: butter, without salt sugars, granulated vanilla extract wheat flour, white, all-purpose, unenriched cornstarch jams and preserves, apricot Directions: Preheat oven to 300 deg...
Shortbread Thumbprint Cookies
Ingredients:
butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
jams and preserves, apricot
Directions:
Preheat oven to 300 degrees (F).
Mix butter, sugar, and vanilla together.
(The Argo recipe says to use an electric mixer for this.
I just mix it well with a spoon.)
In another bowl, use a whisk to blend flour and cornstarch together.
Gradually add dry ingedients to wet ingredients, mixing well after each addition.
(I begin mixing this with a spoon but eventually it is easier to mix and blend together by hand kneading it.)
Roll into 1-inch balls.
Press thumb down into each ball to form a deep little bowl.
Place on parchment lined baking sheet.
(I do this in case I spill jam onto the baking sheet.)
Put a little glop of jam (or jelly) into each cookie bowl.
Try to only half fill each little bowl.
Bake for 25-30 minutes.
Makes about 4 dozen cookies.
Ingredients:
butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
jams and preserves, apricot
Directions:
Preheat oven to 300 degrees (F).
Mix butter, sugar, and vanilla together.
(The Argo recipe says to use an electric mixer for this.
I just mix it well with a spoon.)
In another bowl, use a whisk to blend flour and cornstarch together.
Gradually add dry ingedients to wet ingredients, mixing well after each addition.
(I begin mixing this with a spoon but eventually it is easier to mix and blend together by hand kneading it.)
Roll into 1-inch balls.
Press thumb down into each ball to form a deep little bowl.
Place on parchment lined baking sheet.
(I do this in case I spill jam onto the baking sheet.)
Put a little glop of jam (or jelly) into each cookie bowl.
Try to only half fill each little bowl.
Bake for 25-30 minutes.
Makes about 4 dozen cookies.