Jammers - Revision history

Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:01Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
Line 22:		Line 22:
	# Scoop dough into 1 inch balls using cookie scoop. Roll balls in sparkling sugar. Place about 2 inches apart on the prepared baking sheets. Press a thumbprint into center of each ball, about 1/2 deep. Fill each indentation with 3/4 tsp syrup of your choice.		# Scoop dough into 1 inch balls using cookie scoop. Roll balls in sparkling sugar. Place about 2 inches apart on the prepared baking sheets. Press a thumbprint into center of each ball, about 1/2 deep. Fill each indentation with 3/4 tsp syrup of your choice.
	# Bake cookies about 15 minutes or until edges are golden. For best results, rotate pan half way through baking time. Cool cookies on baking sheet for 5 minutes then transfer to cooling rack. Makes about 24-30 cookies. Store in sealed container for up to five days.		# Bake cookies about 15 minutes or until edges are golden. For best results, rotate pan half way through baking time. Cool cookies on baking sheet for 5 minutes then transfer to cooling rack. Makes about 24-30 cookies. Store in sealed container for up to five days.

			[[Category:Cookies]]

Tim: /* Ingredients */

2021-12-19T23:15:17Z

Ingredients

← Older revision		Revision as of 16:15, 19 December 2021
Line 5:		Line 5:
	=== Ingredients ===		=== Ingredients ===

	1-3/4 all-purose flour		* 1-3/4 all-purose flour
	1/2 tsp baking powder		* 1/2 tsp baking powder
	1 tsp vanilla salt		* 1 tsp vanilla salt
	3/4 cup unsalted butter (1-1/2 sticks), softened		* 3/4 cup unsalted butter (1-1/2 sticks), softened
	2/3 cup sugar		* 2/3 cup sugar
	1 large egg		* 1 large egg
	1 tsp vanilla extract		* 1 tsp vanilla extract
	1/3 cup jam		* 1/3 cup jam
	sparkling (decorator) sugar for rolling		* sparkling (decorator) sugar for rolling

	=== Directions ===		=== Directions ===

Tim: Created page with "Also known as Butter and Jam Thumbprints Source: Tammy === Ingredients === 1-3/4 all-purose flour 1/2 tsp baking powder 1 tsp vanilla salt 3/4 cup unsalted butter (1-1/2 sticks), softened 2/3 cup sugar 1 large egg 1 tsp vanilla extract 1/3 cup jam sparkling (decorator) sugar for rolling === Directions === # Preheat oven to 350 degrees F. Line two baking sheets with either parchment paper or silpat. # Whisk the flour, baking powder and salt together in bowl. # In a..."

2021-12-19T23:14:58Z

Created page with "Also known as Butter and Jam Thumbprints Source: Tammy === Ingredients === 1-3/4 all-purose flour 1/2 tsp baking powder 1 tsp vanilla salt 3/4 cup unsalted butter (1-1/2 sticks), softened 2/3 cup sugar 1 large egg 1 tsp vanilla extract 1/3 cup jam sparkling (decorator) sugar for rolling === Directions === # Preheat oven to 350 degrees F. Line two baking sheets with either parchment paper or silpat. # Whisk the flour, baking powder and salt together in bowl. # In a..."

New page

Also known as Butter and Jam Thumbprints

Source: Tammy

=== Ingredients ===

1-3/4 all-purose flour
1/2 tsp baking powder
1 tsp vanilla salt
3/4 cup unsalted butter (1-1/2 sticks), softened
2/3 cup sugar
1 large egg
1 tsp vanilla extract
1/3 cup jam
sparkling (decorator) sugar for rolling

=== Directions ===

# Preheat oven to 350 degrees F. Line two baking sheets with either parchment paper or silpat.
# Whisk the flour, baking powder and salt together in bowl.
# In a second bowl with an electric mixer, beat the butter and sugar together until fluffy, about 5 minutes, scraping sides at least once. Beat in the egg and vanilla until just combined. Scrap down sides. Do not over beat at this stage. Slowly add dry ingredients in two additions scarping down sides each time, mixing until just incorporated.
# Scoop dough into 1 inch balls using cookie scoop. Roll balls in sparkling sugar. Place about 2 inches apart on the prepared baking sheets. Press a thumbprint into center of each ball, about 1/2 deep. Fill each indentation with 3/4 tsp syrup of your choice.
# Bake cookies about 15 minutes or until edges are golden. For best results, rotate pan half way through baking time. Cool cookies on baking sheet for 5 minutes then transfer to cooling rack. Makes about 24-30 cookies. Store in sealed container for up to five days.