Butter and Jam Thumbprints Recipe Learn like a Pro

Butter and Jam Thumbprints Recipe Learn like a Pro :- Here is a recipe for Butter and Jam Thumbprints that is fit for a professional, complete with nutritional information and some helpful hints for achieving the best possible results: I am providing you with a recipe for Butter and Jam Thumbprints that is suitable for a professional, along with nutritional information and some helpful ideas for producing the best possible results:

 

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Butter and Jam Thumbprints Recipe Learn like a Pro

I am providing you with a recipe for Butter and Jam Thumbprints that is suitable for a professional, along with nutritional information and some helpful ideas for producing the best possible results: I will provide you with a recipe for Butter and Jam Thumbprints that is appropriate for a professional, as well as information regarding the nutritional value of the final product and some suggestions that can assist you in achieving the best possible results:

 

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Also Read :- Healthy Mediterranean Baked Haddock Recipe 

 

Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 2/3 cup (133g) granulated sugar
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup (160g) jam (raspberry, strawberry, apricot, or your favorite)

 

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Instructions:

Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a baking sheet by lining it with parchment paper or a baking mat made of silicone. Butter and Sugar Cream: In a large mixing bowl, cream the butter that has been softened with the granulated sugar until the mixture is as light and fluffy as possible. Assuming you use an electric mixer set to medium speed, this should take around three to four minutes.

Begin by beating in the egg yolks one at a time, making sure that each one is completely absorbed before adding the next one. Next, add the vanilla extract. To complete the mixture, add the vanilla essence and blend thoroughly. Combine the dry ingredients: In a separate bowl, combine the flour and salt by whisking them together.

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To form cookies, scoop out quantities of dough that are about the size of a tablespoon and roll them into balls. Place the balls on the baking sheet that has been prepared, leaving about two inches of space between each one. Create Thumbprints: Using the back of a teaspoon or your thumb, carefully press an indentation into the middle of each dough ball. This will constitute your thumbprint.

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Using a measuring spoon, place approximately half a spoonful of jam into each of the indentation. To prevent the jam from bubbling over while it is baking, make sure not to overfill the container. To bake, place the cookies in an oven that has been preheated and bake them for 12 to 15 minutes, or until the edges are golden brown. During the middle of the baking time, rotate the baking sheet to ensure that the food is baked evenly.

 

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Nutrition:

  • Calories: 110
  • Total Fat: 6g
  • Saturated Fat: 4g
  • Cholesterol: 30mg
  • Sodium: 25mg
  • Total Carbohydrates: 13g
  • Dietary Fiber: 0g
  • Sugars: 6g
  • Protein: 1g

 

Tips:

Prior to beginning the preparation, check to see that the butter and egg yolks have reached room temperature respectively. Ingredients that are now at room temperature are at room temperature. The formation of a dough that is homogeneous and smooth is facilitated by this factor for the dough.

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It is recommended that the dough be refrigerated in the refrigerator for a period of thirty minutes before to being gathered into balls. In the event that the dough is excessively soft or sticky, place it in the refrigerator to chill. As a consequence of this, the dough is less difficult to manipulate, and the cookies are better able to keep their shape while they are being baked.

 

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If you want to make sure that all of the cookies are the same size, you should use a very small cookie scoop. By doing so, you will be able to ensure that the cookies are baked in an even manner throughout the procedure.

The principle that “less is more” should be kept in mind in order to prevent jam from being stuffed into the indentations to an excessive degree. If you stuff cookies with an excessive amount of jam, there is a possibility that the jam will spill over and cause a mess.

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Putting the cookies away: Once they have cooled down, put them in a container that is airtight and store them at room temperature for up to three days. Once the cookies have been frozen in a single layer on a baking sheet, they should be moved to a bag or container that is suitable for the freezer before being moved. They will be able to be stored for a longer amount of time as a result of this procedure.

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