Beurre and Sel Jammers

 Found on this website - by Dorie Greenspan

But I printed it out and first year we made was 2019

November 13, 2012

Ingredients

Makes about 34 Servings

Cookie Dough

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup sugar

1/4 cup powdered sugar, sifted

1/2 teaspoon fine sea salt

2 large egg yolks, room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

Streusel and Assembly

3/4 cup all-purpose flour

1/3 cup sugar

1/4 teaspoon fine sea salt

5 1/2 tablespoons chilled unsalted butter, cut into small pieces

1/4 teaspoon vanilla extract

3/4 cup thick jam, such as lingonberry, apricot, orange marmalade, and blackberry

Special equipment

A 2-inch cookie cutter; 3 standard 12-cup muffin tins

Preparation

Cookie Dough

Step 1

Using an electric mixer at medium speed, beat butter in a large bowl until smooth and creamy, about 3 minutes. Add both sugars and salt; beat until well blended, about 1 minute. Reduce speed to low; beat in egg yolks and vanilla. Add flour and mix just to combine. Dough will be soft and slightly sticky.

Step 2

Divide dough in half. Place each half between sheets of parchment or waxed paper. Flatten dough into disks. Working with 1 disk at a time, roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4 inches thick. Freeze dough in paper until firm, at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Cover and keep frozen.

Streusel

Step 3

Mix flour, sugar, and salt in a small mixing bowl. Using your fingertips, rub butter and vanilla into dry ingredients until no large lumps remain and butter is well incorporated. Streusel will be sandy and hold its shape when pressed between your fingers. Cover and chill. DO AHEAD: Streusel can be made 2 days ahead. Keep chilled.

Assembly

Step 4

Arrange a rack in middle of oven; preheat to 350°.

Step 5

Using cookie cutter, cut out rounds of frozen dough from freezer. Place rounds in bottom of muffin cups and gently pat to flatten. Continue cutting frozen dough into rounds; gather scraps and repeat process of rolling out and cutting to make 34 rounds. Cover muffin tins with foil and chill in freezer until dough is firm, about 30 minutes or up to 2 days.

Step 6

Spoon about 1 teaspoon jam into the center of each round of dough. Using your fingers or a small spoon, sprinkle 1-1 1/2 tablespoons streusel around edges of each cookie, trying not to get any in the jam.

Step 7

Bake cookies, in batches if needed, until sides and streusel are golden, 20-22 minutes. Let cool in tins for 15 minutes. Run a small knife around edges of muffin cups; gently remove cookies and let cool completely on a wire rack. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature .

Cardamom Lingonberry Thumbprint Cookies

Cari made these 2019
					REFRIGERATE
PREP:		90 minutes		Cook time:	10 + 10 minutes
Temp:		325 F		Makes:
Ingredients:
0.5	cup	sugar
0.5	tsp	salt
0.75	cup	almond meal
1.5	cup	unsalted butter softened
2	tsp	vanilla extract
2	tsp	ground cardamon
3	cup	flour
0.5	cup	coarse sugar (turbinado or demerara)
0.5	cup	lingonberry jam
		powdered sugar, for dusting (optional)
PREP Steps
1	line a baking sheet with parchment paper.
Dough Steps:
2	cream together butter and sugar
3	add in salt, extract, caramon and ground almonds
4	Mix in the flour until well combined
5	Let rest in refrigerator for 1 hour (do not skip)
6	Heat the oven to 325°F
7	Scoop generous tablespoon of dough and roll into balls
8	roll in coarse sugar, then place on sheet
9	Press thumb in center creating depression
Bake Steps:
10	Bake for 10 minutes
11	remove from oven, use wood spoopn back to redefine depression
12	fill with 1/2 teaspoon of jam
13	return to over an bake for additional 10 to 12 minutes
14	transfer to rack, cool completely
Finishing Steps:
15	once cooled, dust lightly with powdered sugar (optional)

Thumbprint - Split-Second Cookies by Lisa Lavery

https://www.chowhound.com/recipes/split-second-cookies-30219

Ingredients (8)

• 2 cups all-purpose flour, plus more for dusting the work surface
• 3/4 teaspoon fine salt
• 1/2 teaspoon baking powder
• 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup smooth jam 

Instructions

1. Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
2. Whisk the measured flour, salt, and baking powder in a medium bowl to aerate and remove any lumps; set aside.
3. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes. Stop the mixer, scrape down the paddle and the sides of the bowl, and add the egg and vanilla. Beat on medium speed until incorporated, about 1 1/2 minutes. Stop the mixer and scrape down the bowl.
4. Add the flour mixture and beat on low speed until the dough just comes together, about 45 seconds.
5. Turn the dough onto a floured work surface and form it into a disk. Divide the dough into 4 equal portions. 
6. Using your hands, roll each portion into a 10-by-1-inch log.  
7. Carefully transfer 2 of the logs onto each prepared baking sheet. Using the handle of a wooden spoon, make a 1/2-inch-wide and 1/2-inch-deep trough in the center of each log, leaving a 1/2-inch border at each end. 
8. Place the jam in a piping bag or a resealable plastic bag (snip off one bottom corner of the plastic bag, if using) and pipe the jam into each of the troughs.
9. Place both baking sheets in the oven and bake for 10 minutes. Rotate the baking sheets front to back and top to bottom and bake until the cookie logs are light golden brown around the bottom edges, about 10 to 12 minutes more. Place the baking sheets on wire racks and let the logs cool for 15 minutes.
10. Pick up 1 of the parchment sheets and carefully transfer the two logs to a cutting board. Cut each log on the diagonal into 1-inch-wide pieces. Transfer the cookies to the wire rack. Repeat with the remaining parchment sheet and cookie logs. Let the cookies cool completely. Store in an airtight container for up to 5 days.

Bear Claws

Bear Claws from Betty Crocker Red Spoon Collection p 31

400°F YIELD: about 1 ½ dozen cookies REFRIDGERATE

½ cup granulated sugar

¼ cup margarine or butter, softened

2 tbsp. shortening

1 egg

1 tsp. vanilla

1 ¼ cups all purpose flour

½ tsp. baking powder

½ tsp. salt

About 3 tablespoons raspberry jam

About 3 tablespoons chopped nuts

About 3 tablespoons powdered sugar

Mix gran sugar, margarine, shortening egg and vanilla. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour.

Heat oven to 400°F. Roll dough into 12” square on lightly floured, cloth covered board. Cut into 3” squares. Spread about ½ tsp. jam down center of each square, sprinkle with about ½ tsp. nuts. Fold 1 edge of dough over filling; fold other edge over top. Place on greased cookie sheet. Make 4 or 5 cuts in 1 long side of each cookie; spread cuts slightly apart. Sprinkle each cookie with about ½ tsp. powdered sugar. Bake until light brown, about 6 minutes.

Thumbprint Cookies

375F for 12 - 15 min
1 cup butter or marg, softened
1/2 cup furmly packed brown sugar
2 eggs
1/2 tsp vanilla
2 1/2 cups all-purpose flour
1/4 tsp salt
1 1/2 cups finely chopped walnuts
3 to 4 tablespoons jelly/jam

In large bowl of an electric mixer, beat butter and sugar until creamy.
Separate eggs.
Place whites in a small bowl, lightly beat, and set aside; then beat yolks and vanilla into butter mixture.
In another bowl, stir together flour and salt.
Gradually add to butter mixture, blending thoroughly.

To shape & fill cookies:
1. Roll dough into 1 inch balls
2. Dip in egg whites, then roll into finely chopped walnuts. Place on greased or parchment lined baking sheets 1" apart.
3. With your thumb or tip of a spoon, make an indentation in center of each ball
4. Neatly fill with about 1/4 tsp jelly/jam.
Bake in 375F oven for 12 to 15 min or until lightly browned.
Let cool on baking sheets for about a minute,then transfer to racks and cool completely.
Store airtight. makes about 3 1/2 dozen
Made by Cari

Hungarian KIEFLES

This is a family favorite. Connie leaves off the nuts.

REFRIDGERATE 20 min 375°F
2 cups flour
1 cup cottage cheese
1 cup butter, chilled and cut into pieces
8 oz apricot jam
½ cup finely chopped walnuts or pecans
granulated sugar

Place flour in a mixing bowl. Add cheese and butter. Cut into pieces. Mix until the dough clings together in a ball. Wrap in waxed paper or plastic wrap. Chill several hours. Roll out 1/3 of the dough on a lightly floured board to 1/8” thickness. Cut circles 10 inches in diameter. Spread with jam and sprinkle with nuts. Cut into pie shaped wedges, 3 inches wide at the base. Roll up from the wide end. Place on a greased baking sheet. Sprinkle with sugar. Bake in a 375°F oven for 20 minutes or until golden brown.
YIELD: 2 DOZEN