Pistachio Cranberry Jam Thumbprint Cookies
I love to use spelt four in these. You can substitute oat flour or even use 100% all purpose flour. You can use store bought cranberry, raspberry, or cherry preserves in place of the cranberry jam.
Makes 15 cookies
4 ounces (1 stick) unsalted butter, room temperature
¼ cup powdered sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ cup spelt flour
¼ teaspoon sea salt
½ cup finely ground unsalted pistachios
3 tablespoons cranberry jam, recipe below or use store bought
Preheat the oven to 350F Line a cookie sheet with parchment paper. Set aside.
In the bowl of an electric mixer using the paddle attachment combine butter, sugar and vanilla extract and mix on medium speed until light and fluffy; about 5 minutes. Add ground pistachios and mix on low speed until combined, about 1 minute. Add the flour and until completely combined. The dough will look slightly stiff. Using a small ice cream scoop, scoop about 1 tablespoon of dough roll into a small ball. Place on the cookie tray and using your thumb, press down in the center of the dough to make a large circle. Place about ½ teaspoon of the jam in the circle. You want the circle to be filled without overflowing. Place the cookie tray in the oven and bake about 10-12 minutes or until the cookies are lightly golden and firm to the touch. Remove from oven and allow to cool completely before serving.
Cranberry Jam
Makes 1 ½ cups
1 – 12 ounce bag fresh or frozen cranberries
1 orange, peeled and seeds removed and cut into 8 pieces
¼ cup granulated sugar
1 teaspoon freshly grated ginger, optional
In a food processor, combine cranberries and orange segments and pulse until smooth.
Remove from the processor and stir in the sugar and ginger if using. Place in a medium saucepan and cook over medium heat for about 20 minutes until thickened. Allow to cool before using.
Peanut Butter Cookie
Makes 2 dozen
1½ cups all-purpose flour
¼ cups oats
1 teaspoon baking soda
Pinch salt
1 stick unsalted butter
1 cup chunky peanut butter
1 cup light brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chopped honey roasted peanuts
Preheat oven to 350° F
In a large bowl combine the flour, oats, baking soda, and salt, and set aside.
In the bowl of an electric mixer using the paddle attachment, combine the butter, peanut butter, brown sugar and granulated sugar and mix until light and fluffy, 7 to 10 minutes.
Add in the egg and vanilla and stir to combine.
Stir in the reserved dry ingredients and chopped peanuts just until mixed together.
Place about 1 heaping tablespoon of dough on parchment-lined cookie trays, and flatten with the back of a fork.
Bake about 10 minutes or until lightly golden.
Remove from oven and allow to cool.
Soft Sugar Cookies
These are the best soft sugar cookies I have ever eaten! I added 2 tablespoons cooa powder to the icing.
From Sally’s Baking Addiction
Makes about 36 cookies
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 and 1/2 cups granulated sugar
2 large eggs, at room temperature
1 cup full-fat sour cream, at room temperature
2 teaspoons pure vanilla extract
Vanilla Buttercream and sprinkles for decorating
Whisk the flour, baking powder, baking soda, and salt together. Set aside.
In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed untillight and fluffy, about 5 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until combined. Cover dough tightly with plastic wrap and chill for 1 hour and up to 2-3 days.
Preheat the oven to 350°F
Line two large baking sheets with parchment paper. Set aside. Remove cookie dough from the refrigerator. Use a small or medium cookies scoop to form the dough int
Bake for 13-14 minutes or until a cookie springs back when lightly poked with your finger. (That’s how I test them!) Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before frosting.
Prepare frosting (I use this vanilla buttercream) and spread onto each cooled cookie. Garnish with sprinkles, if desired.
Frosted cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.
Vanilla Buttercream
1 stick unsalted butter, softened to room temperature
2 cups confectioners’ sugar
1 tablespoon heavy cream, half-and-half, or whole milk, at room temperature
1 teaspoon vanilla extract
Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment and beat until light and fluffy.