Creation of the Day:
From Member Kim Chong
Cookie Recipe
Thumbprint Cookies – easiest recipe ever
Servings: 11 dozen cookies
Ingredients
3¾ cups all purpose flour
1⅓ cups unsalted butter, softened (not melted)
¾ cup sugar
¼ cup orange juice
1 egg yolk
Preserves, flavors of your choice
Instructions
Combine all ingredients and mix together until combined. I'm so used to creaming butter and sugar and following those steps, that putting everything together is weird to me now. So, I cream the butter and sugar, then add the egg, then slowly add the orange juice. Then I slowly add in the flour until combined. Wrap in plastic wrap and refrigerate for at least one hour.
Preheat oven to 375 F.
Measure out dough in level teaspoons to ensure uniform sizing.
Roll balls in your hands to smooth, place on cookie sheet.
Use your thumb or pointing finger to gently press the center of the cookie, forming an indent.
Since pressing the cookie will cause it to lean to one side, after creating all the indents, I turn the cookie sheet around and repress each indent from the other side. This makes then stand back upright. Bake for ten minutes.
Remove from oven, fill indents with preserves, lemon or lime curd, marmalade, or even apple butter.
Return to oven and bake 5-6 minutes more, do not let them get brown. Cool on racks. Sprinkle with powdered sugar if desired.
Notes
Please note that the photos in this recipe are for larger cookies where I used a cookie scoop. This will yield FAR less cookies. If you measure level teaspoons of dough, it should yield 132 cookies (11 dozen).
Servings: 11 dozen cookies
Ingredients
3¾ cups all purpose flour
1⅓ cups unsalted butter, softened (not melted)
¾ cup sugar
¼ cup orange juice
1 egg yolk
Preserves, flavors of your choice
Instructions
Combine all ingredients and mix together until combined. I'm so used to creaming butter and sugar and following those steps, that putting everything together is weird to me now. So, I cream the butter and sugar, then add the egg, then slowly add the orange juice. Then I slowly add in the flour until combined. Wrap in plastic wrap and refrigerate for at least one hour.
Preheat oven to 375 F.
Measure out dough in level teaspoons to ensure uniform sizing.
Roll balls in your hands to smooth, place on cookie sheet.
Use your thumb or pointing finger to gently press the center of the cookie, forming an indent.
Since pressing the cookie will cause it to lean to one side, after creating all the indents, I turn the cookie sheet around and repress each indent from the other side. This makes then stand back upright. Bake for ten minutes.
Remove from oven, fill indents with preserves, lemon or lime curd, marmalade, or even apple butter.
Return to oven and bake 5-6 minutes more, do not let them get brown. Cool on racks. Sprinkle with powdered sugar if desired.
Notes
Please note that the photos in this recipe are for larger cookies where I used a cookie scoop. This will yield FAR less cookies. If you measure level teaspoons of dough, it should yield 132 cookies (11 dozen).
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Our sales group on Facebook is: https://www.facebook.com/groups/104970726522784/
Stop on back tomorrow for another creation from our group and other info!
---Bobbie :)
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