Recipe: Butter and Jam Thumbprints 奶油果醬拇指餅乾

Original recipe link (原版食譜): Foodnetwork Butter and Jam Thumbprints

Ingredients 食材

1 Sheet (modified)
  • 7⁄8 cup (about 1 cup) all-purpose flour 中筋麵粉
  • 1⁄4 tsp baking powder 泡打粉
  • 1⁄4 tsp fine salt 鹽
  • 3⁄8 cup unsalted butter (3⁄4 sticks), softened 3⁄4 條軟化的無鹽奶油
  • 1⁄3 cup sugar, plus more for rolling 糖
  • 1⁄2 large egg 大蛋
  • 1⁄2 tsp pure vanilla extract 香草精
  • 1⁄6 cup raspberry, cherry or strawberry jam 覆盆子、櫻桃或草莓果醬
 2 Sheets (original)
  • 1 3⁄4 cups
  • 1⁄2 tsp
  • 1⁄2 tsp
  • 1 1⁄2 stick
  • 2⁄3 cup
  • 1
  • 1 tsp
  • 1⁄3 cup 醬

Instructions 作法 (for 1 sheet)

  1. Preheat the oven to 350° F. Line 1 baking sheet with parchment paper or silicone mats.
  2. Whisk the flour, baking powder and salt together in a bowl.
  3. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
  4. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
  5. Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
  6. Store cookies in a tightly sealed container for up to 5 days.
  1. 將烤箱預熱至華式 350° (攝氏 177° 度)。在 1 個烤盤上鋪上烘焙紙或矽膠烘焙墊。
  2. 將麵粉、泡打粉和鹽放入碗中攪拌。
  3. 在另一個碗中，用手持攪拌機將奶油和糖攪打至蓬鬆，大約 5 分鐘。 加入雞蛋和香草精，攪拌均勻。分兩次慢慢加入乾粉內，混合直至均勻。
  4. 用餅乾或冰淇淋勺將麵團舀成 1 英寸 (2.54 公分) 的球，然後滾上糖。將其放置在準備好的烤盤上，間隔約 2 英吋 (5 公分)。將大拇指按入每個球的中心，深度約為 1/2 英吋 (1.37 公分)。在每個凹口中填充約 3/4 茶匙果醬。
  5. 將餅乾烘烤約 15 分鐘，直到邊緣呈現金黃色。（為了使顏色均勻，請在烘烤過程中旋轉烤盤。）將餅乾放在烤盤上冷卻。即可食用。
  6. 將餅乾存放在密封容器中最多 5 天。

Recipe 食譜

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