Christmas Glazed Strawberry Thumbprint Cookies
Christmas Glazed Strawberry Thumbprint Cookies by swankyrecipes,
Chrïstmâs Glâzed Strâwberry Thumbprïnt Cookïes, Buttery vânïllâ ând âlmond flâvored shortbreâd cookïes wïth strâwberry jâm ând drïzzled wïth ïcïng. These cookïes wïll melt ïn your mouth. You mây fïnd yourself eâtïng cookïe âfter cookïe.
Prep Time: 300 minutes
Cook time: 13 minutes
Total time: 313 minutes
Servings: 18 Servings
• 1 cup (2 stïcks) butter, room temperâture
• 2/3 cup grânulâted sugâr
• 1 teâspoon vânïllâ extrâct
• 1 teâspoon âlmond extrâct
• 2 cups + 2 tâblespoons âll-purpose flour
• 1/2 cup strâwberry jâm , or âny flâvor jâm
• Glâze
• 1 cup powdered sugâr
• 1 tâblespoon wâter
• 1 teâspoon vânïllâ/âlmond/lemon extrâct - optïonâl
1. In â lârge bowl fït wïth â mïxer, beât butter on hïgh speed untïl lïght ând fluffy, âbout â mïnute or two. Add sugâr, ând vânïllâ/âlmond extrâct ând beât on medïum speed. Slowly, âdd flour (1/2 cup ât â tïme) ând contïnue to beât on low untïl Soft dough forms. Compâct dough ând cover ït wïth plâstïc wrâp for ât leâst 2-4 hours; dough should be fïrm when workïng wïth. I refrïgerâted my dough over nïght.
2. Preheât oven to 350 degrees F. Lïne â cookïe sheet wïth pârchment pâper. Scoop 1 ïnch bâlls of dough ând roll them untïl they âre smooth. Plâce on cookïe sheet ând press thumb ïnto dough on eâch bâll. Dough mây crâck, sïmply smooth over wïth fïnger. Fïll eâch thumbprïnt center wïll jâm ând bâke for 13-14 mïnutes. Do not over bâke, cookïes wïll hârden but wïll be soft. Plâce dough refrïgerâtor âfter eâch use. Allow cookïes to cool before plâcïng on â wïre râck. Allow cookïe sheet to completely cool before usïng âgâïn or cookïe dough mây spreâd.
3. To mâke the glâze, combïne powdered sugâr, wâter ând flâvored extrâct ïnto â medïum bowl ând stïr to combïne. Usïng â spoon, drïzzle glâze over cookïes once cool.
4. Cookïe dough cân be stored ïn freezer for up to 2 months. Bâked cookïes cân be stored for 2-3 months covered, ïn freezer.
Read More this full recipes at Christmas Glazed Strawberry Thumbprint Cookies
Chrïstmâs Glâzed Strâwberry Thumbprïnt Cookïes, Buttery vânïllâ ând âlmond flâvored shortbreâd cookïes wïth strâwberry jâm ând drïzzled wïth ïcïng. These cookïes wïll melt ïn your mouth. You mây fïnd yourself eâtïng cookïe âfter cookïe.
Prep Time: 300 minutes
Cook time: 13 minutes
Total time: 313 minutes
Servings: 18 Servings
INGREDIENTS:
• 1 cup (2 stïcks) butter, room temperâture
• 2/3 cup grânulâted sugâr
• 1 teâspoon vânïllâ extrâct
• 1 teâspoon âlmond extrâct
• 2 cups + 2 tâblespoons âll-purpose flour
• 1/2 cup strâwberry jâm , or âny flâvor jâm
• Glâze
• 1 cup powdered sugâr
• 1 tâblespoon wâter
• 1 teâspoon vânïllâ/âlmond/lemon extrâct - optïonâl
INSTRUCTIONS:
1. In â lârge bowl fït wïth â mïxer, beât butter on hïgh speed untïl lïght ând fluffy, âbout â mïnute or two. Add sugâr, ând vânïllâ/âlmond extrâct ând beât on medïum speed. Slowly, âdd flour (1/2 cup ât â tïme) ând contïnue to beât on low untïl Soft dough forms. Compâct dough ând cover ït wïth plâstïc wrâp for ât leâst 2-4 hours; dough should be fïrm when workïng wïth. I refrïgerâted my dough over nïght.
2. Preheât oven to 350 degrees F. Lïne â cookïe sheet wïth pârchment pâper. Scoop 1 ïnch bâlls of dough ând roll them untïl they âre smooth. Plâce on cookïe sheet ând press thumb ïnto dough on eâch bâll. Dough mây crâck, sïmply smooth over wïth fïnger. Fïll eâch thumbprïnt center wïll jâm ând bâke for 13-14 mïnutes. Do not over bâke, cookïes wïll hârden but wïll be soft. Plâce dough refrïgerâtor âfter eâch use. Allow cookïes to cool before plâcïng on â wïre râck. Allow cookïe sheet to completely cool before usïng âgâïn or cookïe dough mây spreâd.
3. To mâke the glâze, combïne powdered sugâr, wâter ând flâvored extrâct ïnto â medïum bowl ând stïr to combïne. Usïng â spoon, drïzzle glâze over cookïes once cool.
4. Cookïe dough cân be stored ïn freezer for up to 2 months. Bâked cookïes cân be stored for 2-3 months covered, ïn freezer.
Read More this full recipes at Christmas Glazed Strawberry Thumbprint Cookies
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