Jam And Oatmeal Thumbprint Cookies Recipes

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OATMEAL JAM THUMBPRINT COOKIE RECIPE



Oatmeal Jam Thumbprint Cookie Recipe image

Need a quick, easy, last minute Christmas cookie? These thumbprints are perfect for kids to help with! Roll through some nuts of your choice and let their little thumbs make the idents for the jam!

Provided by Mindee

Categories     Cookie

Time 30m

Number Of Ingredients 8

1 Cup Butter (room temperature)
1/2 Cup Brown Sugar
1 Egg
1 tsp Vanilla
1 1/2 Cups Quick Cooking Oatmeal
1 1/2 Cups Flour
1/2 Cup finely chopped Nuts of your choice
2/3 Cup Seedless Raspberry Jam

Steps:

  • Preheat the oven 350.
  • Line you baking sheets with parchment paper or spray with non-stick cooking spray.
  • In a mixing bowl, cream the butter, brown sugar, egg and vanilla.
  • Stir in the oatmeal and flour.
  • Place the chopped nuts in a shallow dish.
  • Put the chopped nut in a shallow dish like a pie plate.
  • Scoop out dough with a #40 scoop and roll the balls of dough through the nuts until the cookie dough is completely coated in nuts.
  • Place the balls on the prepared baking sheets.
  • Using your thumb or the back of a 1 tsp measuring spoon, make an indent in each cookie.
  • Fill each indent with jam.
  • Bake at 350 degrees for 12-15 minutes.
  • Cool and enjoy!

Nutrition Facts : ServingSize 3 Cookies, Calories 413 calories, Sugar 20.4 g, Sodium 19.7 mg, Fat 22.1 g, SaturatedFat 12 g, TransFat 0 g, Carbohydrate 47.9 g, Fiber 2.5 g, Protein 5.1 g, Cholesterol 67.4 mg

OAT JAM THUMBPRINT COOKIES



OAT JAM THUMBPRINT COOKIES image

Simple, festive and easy to make, these gluten-free thumbprint cookies will be a loved by the whole family!

Provided by Julie | The Simple Veganista

Categories     Dessert

Time 30m

Number Of Ingredients 10

1 1/2 cups oat flour (see notes)
1/2 cup rolled oats
1 teaspoon cinnamon
1 teaspoon baking powder
pinch of mineral salt
1/4 cup pure maple syrup
1/4 cup olive or coconut oil (in it's melted state) or applesauce
2 tablespoons almond butter, optional
1 teaspoon vanilla extract
triple berry chia jam or 100% fruit jam, for filling

Steps:

  • Preheat oven to 350 degrees. Lined a baking sheet with parchment paper or silicone mat.
  • Mix: In a medium sized bowl combine the flour, oats, cinnamon, baking powder and salt. Add coconut oil, maple syrup and vanilla, blend until it comes together and forms a ball.
  • Roll & Flatten: Scoop 1 rounded tablespoons of the dough and shape into a ball. The dough will be moist so just do the best you can. You can also shape the mound on the cookie sheet. Using the bake of a rounded teaspoon, make an impression in the middle of each cookie. If edges crack a bit, press it together gently.
  • Add Jam: Add one teaspoon of fruit jam/filling into each dent.
  • Bake: Place in the oven, on the center rack, and bake for 10 -13 minutes, rotating the baking sheet once. Remove from oven, let cool a few minutes.
  • Makes 12 cookies

Nutrition Facts : ServingSize 1 cookie

JAM THUMBPRINT COOKIES



Jam Thumbprint Cookies image

Provided by Ina Garten

Categories     dessert

Time 2h15m

Yield 32 cookies

Number Of Ingredients 8

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Steps:

  • Preheat the oven to 350 degrees F.
  • In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

JAM THUMBPRINTS



Jam Thumbprints image

Delicious and attractive little cookies, with a thumb indentation filled with preserves. Fill with different colored preserves for an interesting presentation.

Provided by Esther Kenagy

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 45m

Yield 24

Number Of Ingredients 9

⅔ cup butter
⅓ cup white sugar
2 egg yolks
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups all-purpose flour
2 egg whites, lightly beaten
¾ cup finely chopped walnuts
⅓ cup strawberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
  • In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
  • Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
  • Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 12.4 g, Cholesterol 30.6 mg, Fat 7.9 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 3.6 g, Sodium 90.3 mg, Sugar 5.8 g

JAM AND OATMEAL THUMBPRINT COOKIES



Jam and Oatmeal Thumbprint Cookies image

These are such a delicious tea cookie - and this recipe makes 5 dozen!! To store, place in a container, and separate layers with parchment paper. Easy to freeze.

Provided by Chef mariajane

Categories     Dessert

Time 13m

Yield 5 dozen cookies

Number Of Ingredients 11

3/4 cup butter, softened
1/3 cup brown sugar, packed
1 egg
1/2 cup corn syrup (light or dark)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups Robin Hood oats
1/3 cup sunflower seeds
1 cup chocolate chips (optional)
3/4 cup strawberry jam (I prefer Smuckers Squeeze No Sugar Added Strawberry Spread)

Steps:

  • Preheat oven to 350°F Line w baking sheets with parchment paper.
  • Beat first 4 ingredients together in mixing bowl. Add remaining ingredients and mix to combine.
  • Drop by tablespoonful onto prepared baking sheets. Using the tip of a wooden spoon or a small thumb, gently make an indentation in the cookie, making sure that the sides and bottom remain intact. Squeeze about 1/2 teaspoons of the spread into each cookie.
  • Bake in preheated oven 11-13 minutes, or until cookie is brown and jam is set.
  • Cool 10 minutes, then transfer to racks.

Nutrition Facts : Calories 939, Fat 36, SaturatedFat 18.8, Cholesterol 115.5, Sodium 617.2, Carbohydrate 143.6, Fiber 6.3, Sugar 54.8, Protein 14.2

SIOBHAN'S THUMBPRINT COOKIES



Siobhan's Thumbprint Cookies image

Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the dough with your thumb or a small pestle, and don't overfill the hole with jam, as these cookies will flatten and spread in the oven. Also, be sure to leave plenty of room in between the dough on the cookie sheet. Use a doily as a stencil to dust the confectioners' sugar in a festive pattern.

Provided by Siobhan Adcock

Categories     Cookies     Dessert     Bake     Christmas     Vegetarian     Kid-Friendly     Shower     Christmas Eve     Party     Jam or Jelly     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 2 dozen cookies

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup jam such as raspberry, strawberry, or apricot
Confectioners' sugar for dusting
Special Equipment
2 large baking sheets; parchment paper; small pestle

Steps:

  • Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.
  • In a large bowl, sift together the flour, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
  • Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

JAM FILLED OATMEAL COOKIES



Jam Filled Oatmeal Cookies image

These cookies are so good, we love them. With and without the ground nuts. It's easy to vary the filling by picking the jam or nuts you prefer. I hope you will enjoy these delicious cookies.

Provided by Baby Kato

Categories     Dessert

Time 27m

Yield 30 cookies, 10 serving(s)

Number Of Ingredients 12

2 cups flour, pastry
1 teaspoon baking soda
1 teaspoon salt
2 cups quick oats
1 teaspoon cinnamon
1 cup sugar, brown, dark
1/2 cup butter, soft, melted
1/2 cup shortening, melted (I use Crisco)
1/2 cup milk
1 tablespoon lemon juice
1/2-3/4 cup jam (Raspberry, Strawberry, Apricot, Blueberry, Date)
1/2-1 cup walnuts, ground (optional)

Steps:

  • To make the sour milk, mix the milk and lemon juice together in a small bowl and set aside until needed.
  • Preheat the oven to 350 degrees.
  • In a large bowl add the flour, baking soda, salt, oats, cinnamon and brown sugar together.
  • Next add the melted butter and shortening, mixing lightly.
  • Lastly, slowly add in the sour milk, making sure to mix well.
  • Chill the dough for 1/2 hour.
  • Then on a lightly floured board, roll to 1/4 inch thick.
  • Cut the dough using a 2" round cookie cutter. Make sure to have an even number of cookie rounds.
  • Place a spoonful of jam in the center of the cookie, then top with another cookie.
  • Make sure to lightly press the edges together.
  • Roll the cookie edges in the ground nuts.
  • Place on a lightly greased cookie sheet and bake in a 350 degree oven for 10 - 12 minutes.

JAM THUMBPRINT COOKIES



Jam Thumbprint Cookies image

When I was four, Mom and I would don our aprons and I would pretend we were bakers named Marge and Betty. Though we dropped that routine, we still make Christmas cookies together every year. -Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 10

1-1/2 cups butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1/3 cup sweetened shredded coconut
1 large egg
1 tablespoon water
1/3 cup apricot or red raspberry preserves
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy. Gradually beat in enough flour to form a smooth dough., Preheat oven to 350°. Place coconut in a small bowl. In a separate bowl, whisk egg and water. Shape cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing slightly to adhere. Place 1-1/2 in. apart on parchment-lined baking sheets, coconut side up., Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves., Bake 15-18 minutes or until bottoms are browned. Remove to wire racks to cool. If desired, dust tops with confectioner's sugar.

Nutrition Facts : Calories 82 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 43mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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