Jam Butter Thumbprint Cookies

Butter and Jam Thumbprint Cookies

Butter and Jam Thumbprint Cookies

As a kid, I never ate jam cookies. My brother, on the other hand, looooved them!! I remember mom buying Bourbon biscuits for me, Jim-Jam for my brother. I could never understand how he enjoyed them and I bet he kept thinking why I never enjoyed them. I found them overly sweet and didn’t particularly enjoy the jam flavor. I know that Kayani Bakery in Pune also made jam biscuits that were popular and my nephews and nieces loved them every time we would get it for them. I still didn’t enjoy them, even though I love Kayani’s other products.I think my biggest problem with jam cookies were that they are very sweet and taste rather artificial. I never thought I could ever enjoy jam cookies but this recipe surprised me! These are jam cookies for adults!

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I love the website Stumble Upon and I find it fascinating what you can find from the endless world of the Internet. I have found some great websites, which I now follow regularly, while Stumbling Upon. That’s where I found this recipe. As with all recipes, I read the negative reviews and the helpful suggestions before embarking on them. The cookies were described as buttery, less sweet with slightly chewy centers. Some people weren’t very happy that these weren’t very sweet and taste more buttery than anything else, but then they are BUTTER cookies! I was happy overall with the reviews and decided to incorporate some of the suggestions into my recipe. It also helped that I had some delicious fresh, natural, preservative- free jams in my fridge.

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This recipe is more adult-friendly, though it would look very attractive to children. This has less sugar and isn’t crispy but if you have kids who don’t like their baked goods overly sweet, its perfect!

Butter and Jam Thumbprint Cookies

Inspired by a recipe from here

Ingredients
1 3/4 cups All-Purpose Flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter
2/3 cup sugar (I used a little less – 2 tbsp less)
1 large egg
1 teaspoon vanilla extract
1/3 cup fruit jam

Method

Preheat oven to 350 degrees Fahrenheit or 170 degrees Celsius. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and sugar together until light and fluffy, about 5 minutes
Beat in the egg and vanilla, until just about combined.
Slowly fold in the dry ingredients, in 2 batches, mixing until just about incorporated.
Scoop the dough into 1-inch balls. You can roll the cookie dough balls in sugar if you wish. I did not.
Place about 2 inches apart on the prepared baking sheets.
Bake the cookies for about 7 minutes, until slightly risen. 
Pull the tray out of the oven and press a thumbprint into each cookies, about 1/2 inch deep or use a cap to make a better and uniform indentation. 
Fill each indentation with about 2/3 tsp of jam.
Return tray to oven and bake for an additional 9 minutes or until the edges of the cookies are slightly golden.
Cool cookies on the sheet for 1 minutes before transferring onto a rack,

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These tasted wonderful with coffee and tea! I dipped some of the buttery edges into my coffee and bit into them and they were deeee-licious!! The cookies absorbed the coffee flavour very well and melted in my mouth! I have already made them twice and look forward to filling the centres with many more different toppings!

Happy Baking everyone!!

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Chocolate Covered Oreos

With some White chocolate drizzled over the oreos to look pretty!

Holiday seasons are the best for two reasons:

  1. You get to meet your family and friends
  2. You get to make/eat ridiculously yummy things!

Diwali is one of the biggest festivals for Hindus. On this day, it is said, the Lord Rama returned back to Ayodhya from his 14-year exile in the forest. To celebrate his return, the people of Ayodhya lit the entire city with lamps. To this day, the tradition of lighting house with oil lamps or diyas continues. It is one of the most beautiful sights in any city. There are so many lights and lamps and colors all around. All the shops are lit up, houses are beautifully decorated and there is a festive spirit in the air. Firecrackers burst every few seconds and in some cities, it is almost impossible to carry out a conversation because the noise of the firecrackers refuses to let you! Nevertheless, this is the time when family and close friends surround everyone. It is the perfect season to get dressed up – its not too hot nor is it too cold. I love wearing my brightest colored Indian wear and accessorizing with big earrings.

This is also the time when people visit each other and give each other gifts and wishes to celebrate the New Year. Sending something sweet – either Indian sweets, chocolates, dry fruits along with candles or diyas is the norm. I decided to make some chocolate covered Oreos to send across to some friends.

This recipe is easy and perfect to make with children. There is very little ‘cooking’ involved and you can change the basic recipe to suit your tastes. It hardly took me 30 minutes from start to finish these. After two hours in the fridge, these were ready to be eaten! I love the combination of peppermint and chocolate so I added some peppermint flavoring to the chocolate. I loved the flavors and will probably experiment with a few more flavorings soon! These are perfect to gift for any season, including Christmas.

All ready to spread the joy!

 Chocolate Covered Oreos 

(Adapted from a recipe from The Sunday Paper)

Ingredients:
  • 12 oz (340 grams) of semi-sweet chocolate
  • A package of biscuits (This much chocolate can coat about 40 cookies)
  • 1 tablespoon of Vegetable shortening
  • 50 grams of white chocolate chips, to drizzle on the finished biscuits
Method:
  • Mix the chocolate and 1 tablespoon of vegetable shortening and set over a double broiler.
  • Allow the entire chocolate to melt evenly.
  • In the meanwhile, prep a baking pan or cookie sheet with Aluminium foil or parchment paper
  • Remove the chocolate from the heat. Drop a cookie into the chocolate mixture and turn it in the chocolate using a fork.
  • Once the cookie is covered in chocolate, lift it from the mixture using a fork and tap it against the side of the bowl to get rid of excess chocolate.
  • Place the cookie on the prepared sheet.
  • Repeat for all other cookies.

Just out of the bowl – chocolate covered Oreos

  • Once the cookies are all covered in chocolate, refrigerate them for about 10 minutes.
  • While the chocolate-covered cookies are setting, melt some white chocolate with 1/2 teaspoon of shortening, if desired.
  • Pull the chocolate covered cookies out of the fridge. Using a cone or a fork, drizzle the white chocolate over the cookies and put the trays back in the fridge.

With some White chocolate drizzled over the oreos to look pretty!

  • The cookies should be set in about an hour in the fridge!

I never knew the difference between extract, essence and flavorings till I made this recipe.

  1. Extract: Real spices (like vanilla, chocolate) are infused in alcohol or a liquid base.
  2. Essence: Completely artificially created flavors meant to imitate extract.
  3. Flavoring: Spices infused in vegetable oils, made from natural or artificial substances. These are free from alcohol or water hence, perfect to use with melted chocolate.

If you want to know more about the difference between the three I recommend reading this article.

I had a great time making these. I tried most with peppermint flavoring and I am waiting to get my hands on some more flavorings so I can experiment making these with all kinds of flavors!

The chocolate covered oreos lightly drizzled with white chocolate.

Here’s wishing everyone a wonderful time making these with the family and sharing them with the ones you love!

Happy No-baking!