The 12 Days of Holiday Cookies, Day 8: A Two-fer – Jam Thumbprints and Faux Tag-Alongs
12/22/2011 By Jenna 2 Comments
Cookies The 12 Days of Holiday Cookies, Day 8: A Two fer Jam Thumbprints and Faux Tag AlongsI finished up the holiday baking this week. I made my usual thumbprints and then on a whim decided to recreate something I had made with a neighbor when I was a kid. We didn’t have a name for them back then…we also used that fake chocolate bark stuff for coating. Back before we knew any better.
These are both great kid-friendly recipes. From squishing the buttery cookies with your thumb, to spreading peanut butter on crackers, both of these things are a great way to have the whole family involved in making your holiday treats.
Lastly, this is my last post here before Christmas, so I want to take this opportunity to wish all of you a happy holiday, whatever you are celebrating. I hope your plates are never empty, your glasses are filled, and you are surrounded by the love of your family and friends.
Thanks for letting me come into your homes and share my love of food with you all. I look forward to rocking it with you all in 2012.
Adapted from Ina Garten
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
Your favorite flavor of jam
Step One: Preheat oven to 350 degrees F.
Step Two: Cream together the butter and sugar until just combined, and then add the vanilla.
Step Three: 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.
Step Four: Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Step Five: Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash.
Step Six: Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger.
Step Seven: Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown.
1 12 oz pkg chocolate chips (can be semi sweet or milk chocolate, totally your call)
2 tablespoons vegetable shortening
1/2 cup peanut butter
3 tablespoons powdered sugar
32 Ritz Crackers
Step One: In a double boiler or a bowl set on top of a pot of boiling water, melt chocolate with shortening.
Step Two: While waiting on chocolate to melt, mix together the peanut butter and powdered sugar. Spread on to inside of one cracker and top with another, making 16 little “sandwiches”.
Step Three: Dip the cracker sandwiches into the melted chocolate, making sure to shake off any excess.
Step Four: Set on rack to harden.