Thumbprint Cookies

Thumbprint cookies are a nice and decorative way to add color and flavor to any table.  Not only are they tasty and relatively easy to prepare, but I find them a handy way to use up the mini jam and jelly jars, which tend to arrive in the holiday food gift packages.  Using the mini jars of jams and jellies as filling in these cookies will create a variety of colors in each batch and put the mini jars of jams and jellies to immediate use. 

Of course, if you just want to make a batch of the cookies, there is nothing wrong with just using your favorite jam, which is likely setting in your refrigerator.

Thumbprint CookieIngredients      

Cookie Dough

  • 1 1/4 cups all-purpose flour
  • 1 large egg yolk
  • 1 stick unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unshifted powdered sugar
  • 1/3 cup white sugar
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon almond extract

Cookie Filling

  • 1/2 cup fruit jam, divided

Thumbprint CookieDirections

  • Preheat the oven to 325o F (165 o C).
  • Combine butter and powdered sugar together with a spatula until creamy.
  • Add and combine with a spatula, vanilla extract, almond extract, salt, and egg yolk.
  • Add flour and combine with a spatula until just combined.
  • Using a small scoop, portion dough into 1/2-ounce (I-tablespoon size) balls.
  • Roll balls in a plate of white sugar to coat; roll again between your palms.
  • Place cookie dough balls several inches apart on a silicone-lined baking sheet.
  • Flatten balls slightly with a small plate or smooth spatula.

To Make Jam Promament Cookies

  • For more jam-faced cookies, press your thumb into each cookie to make a wider, shallow, indentation in each cookie.
  • Fill the indentation with jam.
  • Gently Tap baking sheet against the counter to settle the let jam.
  • Bake on the center rack of the oven (about 15 minutes ) until the cookie tops are barely blonde and bottoms are slightly golden.
  • Let the cookies rest on pan for 5 minutes, then transfer the cookies to a wire rack to cool.

What is Fruit Butter?

Apple and Rhubarb Fruit Butte
Apple and Rhubarb Fruit Butter

Fruit Butter is a preserve, much the same as Jams and Jellies, which once cooked to a paste has a dense, smooth, and creamy consistency and an excellent accompaniment for toast, scones, and bread.  However, fruit butter is much lower in sugar and sweeteners.  Fruit butter is an old concept, which has been in use, at least, since the 1700’s.

Raspberry Rhubarb Refrigerator Jam Recipe

Raspberry Rhubarb Refrigerator Jam
Raspberry Rhubarb Refrigerator Jam

Here is a quick recipe and easy refrigerator Jam that can be put on pancakes, scones, biscuits quickbreads or a peanut butter and jelly sandwich.

Raspberry Rhubarb Refrigerator Ingredients

  • 6 cups sliced fresh or frozen rhubarb (600g/21.3OZ)
  • 4 cups sugar (500g/18OZ)
  • 1 package raspberry gelatin (6 ounces)
  • 1 can raspberry pie filling (21 ounces)

Raspberry Rhubarb Refrigerator Directions

  • Combine rhubarb and sugar in a saucepan; cover and let stand overnight.
  • The next day, simmer, uncovered, until rhubarb is tender, about 30 minutes.
  • Stir in gelatin and pie filling. Bring to a boil.
  • Remove from the heat; cool.
  • Pack in containers and refrigerate or freeze until ready to serve.

Jammy Scones Recipe

Jammy Scones
Jammy Scones

Jammy Scones Recipe

Your tea is not complete without a scone. Scones got their origin from Scottish quick-bread; they are traditionally served with jam or cream. Its role has become of great importance in today’s world.

What is a scone?

Scones are delicious biscuit-like pastries that are easy and simple to make. Not only are they easy to prepare, but the ingredients are also affordable and easily sourced.

What is wonderful about this flavor?

Without beating around the bush, Jammy scones are the best scones you will ever eat because they are not as dry as other scones.

Ingredients

Ingredient

US measure

Metric measure

All-purpose flour2 ½ cups320g
Baking powder1 tablespoon14g
Chilled butter, cut into small piece6 tablespoons90g
Granulated Sugar½ cup100g
Almond extract¼ teaspoon¼ teaspoon
Vanilla½ teaspoon½ teaspoon
Shortening (for topping)1 teaspoon1 teaspoon
Chocolate chips (for topping)¼ cup44g
Raspberry Jam (for filling)½ cup163g
Egg1 large
SaltPinch
Heavy creamTo taste

Directions

  1. Preheat oven to 220/200 degrees C and prepare your baking sheet.
  2. Put the flour, baking powder, sugar and salt into a large mixing bowl or food processor and mix.
  3. Using a pastry cutter, two knives or your fingertips, add butter to the mixture and stir until it becomes crumbly.
  4. Crack an egg in a measuring glass and add cream until it reaches ¾ cup. Add the vanilla and almond extracts, whisk with a fork until the mixture is well blended.
  5. Put a hole in the center of the flour mixture and pour in the liquid mixture. Using a fork, toss gently until the liquid is well distributed and the mixture begins to form a dough. Knead the dough about 10 times or until it comes together with no crumbs.
  6. Roll the dough into 1inch balls and place about 2inch apart on the prepared baking sheet.
  7. Make a small punch in each scone using a wooden spoon or your thumb. Be careful not to make a hole through to the bottom.
  8. Cool off the scones for about 30 minutes in the refrigerator.
  9. Once they are cooled-off and firm, fill each scone’s cavity with a spoonful of jam. Do not overfill them.
  10. Bake for 10 to 15 minutes until they become lightly brown.
  11. Leave the scones to cool for few minutes before removing them from the baking sheet.
  12. For topping: places chocolate chips and shortening in a bowl and heat in a microwave stirring it at 10 seconds intervals until it becomes smooth. Use a fork and drizzle over the scones.

Cooking Cautions

When you pour the egg/cream mixture in the flour mixture and as you mix, the dough may seem to dry but do not add more liquid.

Cooking Tips for scones

  1. If you need the scones to be sweeter, increase the sugar to ¾ cup.
  2. These scones taste great on the first day but become moister and denser from day two.

Serving scones with

These scones can be served with tea, coffee, honey, etc.

How to store in the freezer?

Allow to cool off and wrap with tin foil or put them in a container and store in the freezer.

How to thaw and reheat?

Remove from the container or tin foil and heat in the oven for about 5 to 8 minutes.

Related References

Buttermilk Scones Recipe

Buttermilk Scones
Buttermilk Scones

Buttermilk Scones Recipe

Scones originated from Scottish quick-bread and were originally prepared with oat and griddle-baked, but the latest versions are made with flour and are baked in ovens. Nonetheless, some people said the pastry got its origin from Dutch.

What is a scone?

Scones are cake-like and biscuit-like pastries that everyone should know how to make. You can easily make them from scratch or scone mix. A scone mix provides the necessary ingredients or at least some of them and allows you to make delicious and fluffy scones at any time of the day.

The most enjoyable scones are the ones you, your family and your friends enjoy eating together. They are best served with tea, cream, jam or honey.

You can easily make buttermilk scones from any scone mixes. These scones have been around and loved for a long time, but they are not as popular as other scones. Some cooks are confused by some recipes, and they do not have confidence in their ability to pop out a batch.

What is wonderful about this flavor?

This flavor provides you with some nice distinctions, they can be sweet or savory and quick to prepare.

Ingredients

Ingredient

US measure

Metric measure

All-purpose flour3 cups361 grams
Baking powder4 teaspoons10 grams
Baking soda1 teaspoon5 grams
Caster sugar¼ cups50 grams
Chilled and cubed Butter½ cups113 grams
Buttermilk1 ½ cups360 ml
Whipped cream and jamTo serve
SaltPinch
Extra buttermilkFor brushing

Directions

  1. Preheat oven to 220/200 degrees C – fan-forced.
  2. Sift your flour. Then add the flour, baking powder, baking soda, salt and sugar into a large bowl. Add butter and mix until the mixture resembles breadcrumbs.
  3. Make a hole in the center of the mixture and add buttermilk. Stir until it forms a sticky dough. Turn dough onto a lightly floured surface and knead until it becomes smooth.
  4. Use a lightly floured rolling pin to roll the dough until 2cm or 3/4in thick rounds gently. With a round cutter, cut out the scones and press the left over dough together after each cut. Repeat the process to make 14 scones.
  5. Place the scones on prepared baking tray. Brush with buttermilk or cream. Allow baking for 10 to 15 minutes until they become well risen and golden brown.

Cooking Cautions:

Avoid too much kneading. Always use a light hand when kneading the dough.

Cooking Tips for scones

  1. Ensure that the kneading surface and rolling pin are lightly floured before use.
  2. Use baking paper when baking scones.
  3. It is best to serve hot.

Serving With

Buttermilk scones are a unique treat to serve at your morning tea. These pastries are also great with afternoon tea, cream, jam or honey.

How to store in the freezer?

To save more time, you can reserve some of the prepared dough to make more scones when you need them, or you can bake as many as you want and wrap the leftovers with Clingfilm and store in the freezer or just put them in a zip lock bag where they can last for about 4-5 days.

How to thaw and reheat?

Just remove the Clingfilm and heat in an oven for some minutes whenever you want to enjoy this delicious treat.

Related References

Apple Scones Recipe

Apple Scones
Apple Scones

Apple Scones Recipe

Although scones are predominantly consumed by the British, they were originally 17invented by the Scottish. Scones have received a bad reputation in North America, probably because Americans have only tried tasteless and dry scones. I believe if they come to Britain and have a taste of a real and rich scone, they’d be convinced that these pastries are truly delicious.

What is a scone?

Scones are delicious light pieces of pastries made with a high proportion of raising agent and a small portion of butter. Scones are baked with scone pans in a moderately hot oven. These delicious pastries are best served during breakfast but are also great with tea or coffee at any time of the day. Apple scones are not too sweet but are mouth watery and are great with tea.

What is wonderful about this flavor?

This flavor has a terrific aroma and taste. Buttermilk makes these pastries fluffy and fresh apple keep them moist. Add them to your kid’s lunchbox to give them a sweet treat.

Ingredients

Ingredient

US measure

Metric measure

All-purpose flour2 ¾ cups326 grams
Baking powder2 teaspoons2 teaspoons
Baking soda0.5 teaspoon0.5 teaspoon
Chilled butter½ cups (8 tablespoons)113 grams
Milk2 teaspoons2 teaspoons
Sugar2 teaspoons2 teaspoons
AppleOne medium, peeled and diced
SaltPinch
Milk (for topping)To taste but not too much
Ground cinnamonTo taste

Directions

  1. Put the flour, baking powder, sugar, baking soda, and salt in a food processor or a large bowl. Rub in butter until the mixture looks like breadcrumbs. Add diced apple and pour in milk. Stir continuously to until it becomes a soft dough.
  2. Add some flour to your kneading table and turn out the dough on it. Knead gently for about 8-10 times. Using a rolling pin, roll out the dough into a 15cm (6-inch) diameter. Place on a greased non-stick baking pan (use 1tbs butter for the greasing). Brush the top with milk and sprinkle cinnamon and sugar on top.  Score each into 6 or 8 wedges with the aid of a sharp knife.
  3. Put in a preheated oven at 200 degrees C for about 20 to 25 minutes until they become brown and risen.

Cooking Cautions:

Do not over mix the dough. Instead of being light and flaky, scones become tough and chewy when the dough is over mixed. Use a light hand and gently knead the dough until the mixture comes together. 

Cooking Tips for scones

Always use cold butter.

Servings

Apple scones are best to serve hot and are great with tea. It also goes well with orange marmalade, whipped cream or honey.

How to store in the freezer?

If stored properly, they can stay up to 3 months in the fridge. Use Clingfilm and tin foil to wrap scones and store in the freezer.

How to thaw and reheat?

If you want to heat apple scone, all you have to do is remove the Clingfilm or tin foil and allow it to defrost at room temperature. Heat the pastries in a moderately hot oven if you wish to serve them warm.

Related References

Cheese Scones Recipe

Cheese Scones Recipe
Cheese Scones

Cheese Scones Recipe

The earliest scones got their start from Scotland as quick-bread and were originally griddle cakes made with oats or barley. However, a proper British scone can be likened to be small round sweet cakes and made with flour and other baking ingredients.

What is a scone?

Scones are single-serving cake-like pastries or quick bread. Traditionally, they are made of oat, barley or wheat, with baking powder, and are baked on scone pans or sheet pans of various types. Scones have different shapes and flavor; they can be savory and sweet and are best served with tea, cream, butter or honey for breakfast or any time of the day.

Cheese scones are great, and sometimes they can be disappointing to make, but it is easy if you follow the appropriate steps. Cheese scones have a fantastic taste, and very delicious when taken with butter or cheese cream.

What is wonderful about this flavor?

Cheese scones taste fantastic, they are fool-proof, and the best part is that they are quick to make.

Ingredients

Ingredient

US measure

Metric measure

All-purpose flour8 ounces (8 oz)225 grams
Baking powder1 teaspoon5 grams
Mustard powder0.5 teaspoon0.5 teaspoon
Chilled and cubed butterHalf stick or 2 ounces (2 oz)56.5 grams
Grated cheddar (matured)2 ounce (2 oz)50 grams
SaltPinch
cayenne pepperPinch
Egg and MilkOne large egg mixed with semi skimmed milk to about 150ml of a measuring glass or jug.

Directions

  1. Preheat the oven to 220c/425f.
  2. Add sifted flour, mustard powder, baking powder, cayenne pepper and salt into a large bowl.
  3. Stir the ingredients until it resembles breadcrumbs.
  4. Add the cheddar and stir.
  5. Put the egg and milk in a measuring jug and measure up to 150ml. Take 1tblspn of this mixture and set aside and add the rest into the flour mixture.
  6. Using a cold round knife, stir the mixture to a soft dough.
  7. Pour the dough on a lightly floured surface and knead to 4cm round and 2cm thick, place each on a prepared baking tray and ensure there is enough space between each scone to give room for rising and evenly baking.
  8. Re-roll the remaining dough after each Scone has been cut out until all the dough is used up.
  9. Once you have used up all the dough, using the egg/milk mixture you set aside, brush the tops of each scone. You can also sprinkle grated cheddar on the top if you wish.
  10. Bake the scones in the preheated oven for 10 to 12 minutes or until they are well risen and golden brown on the top.
  11. Remove scones from the oven and allow them to cool.

Cooking Cautions:

  1. You may discover that mixture gets too warm, when this happens, do not fret. Cool it by putting the dough in the fridge for some minutes. If you want the scones to rise, allow the mixture to be colder.
  2. When using this recipe for the first time, it is important you keep a close eye on the scones to prevent them from opening the oven door until they are baked.

Cooking Tips for scones

  1. The dough should be soft and not sticky.
  2. Use a sharp cheddar if you want a particular cheese flavor.
  3. Use mature cheddar
  4. Allow the cheese to dry for an hour or two before preparation.

Servings

These delicious cheese scones are greatly enjoyed when eaten on the same day they are made. For a summery treat, put a small tear in each cheese scone and add cream cheese, butter or watercress.

How to store in the freezer?

Allow the baked scones to cool down completely. Put the cooled off scones in any air-tight container, or you can wrap them with Clingfilm and tuck them in the freezer.

How to thaw and reheat?

Remove the scones from the Clingfilm and heat in the oven for about 5 to 8 minutes.

Related References