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SANDRA'S STRAWBERRY-RHUBARB-BANANA THUMBPRINT COOKIES

A very scrumptious and versatile cookie recipe
(with some of my tips provided below)...
Yields: (Appx. 36)
Prep: 10 mins.|
Refrigerate: 1 hr. |
Bake: 12 to 14 mins.

Posted by Sandra

INGREDIENTS

***Cookies:
1 cup butter, at room temp.
Strawberry-Rhubarb-Banana Jam Recipe
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup homemade jam (Link here: (Strawberry-Rhubarb-Banana Jam Recipe) – Or, use your favorite jelly or jam brand (See below).

***Glaze:
1 cup powdered sugar, sifted
2 to 3 teaspoons water
1-1/2 teaspoons vanilla extract

METHOD

Combine butter, sugar and 1/2 teaspoon vanilla extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low, and add flour. Beat while scraping bowl often, until well mixed. Cover, and refrigerate at least 1 hour.

Preheat oven to 350 degrees. Line a couple baking sheets with parchment paper.

Shape dough into 1-inch balls. Place 2 inches apart onto prepared cookie sheets. Very gently make an indentation in the center of each cookie with your thumb (I do so with largest end of a clean wine cork to alleviate the outer edge from cracking too much). Fill each indentation with about 1/4 teaspoon jam, totaling ½ cup;  (reserving ¼ cup of jam for later).

Bake for 12 to 14 minutes, until edges are slightly browned. Let stand for 1 minute on cookie sheet, and then remove to rack to cool completely. Add tiny dollops of remaining ¼ cup of jam evenly amongst cookies (as they form slight indentations after jam is baked).  Place wax paper underneath cooling racks (to catch excess glaze) with cookies on them.

Sift the powder sugar through a sieve into a small bowl, add remaining glaze ingredients, and whisk until smooth, and drizzle over cookies on rack with a small spoon.  Let glaze dry. - Enjoy!


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Tips: 


1)  I substitute 1/2 cup of other jam flavors, preserves, lemon curd, or white/milk chocolate candy kisses, mini reese's cups, etc.; 


2) I change out the glaze and drizzle with white/dark chocolate sauce instead sometimes;


3) I also use almond extract at times instead of vanilla; and


4) These cookies are very versatile and make excellent gifts, including serving them on Christmas and Easter!

1 comment:

sandra said...

Since I make rhubarb jam every year, this are fantastically easy to make as well. Or during the off-season, I'll use many other suggested change ups, as listed at the bottom of the recipe!

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