Thumbprint Cookies with Peanuts and Jam
Votes: 1
Time: 25 min.
Complexity: easily
Quantity: 40 pcs.
Complexity: easily
Quantity: 40 pcs.
These buttery cookies, made from a mixture of flour, peanuts, and oats, are delicious, crispy, and crumbly. Roll the dough into small balls, place a deep thumbprint on each, and bake. Then fill the indentations with any jam and serve. In the West, thumbprint cookies are most often baked during the winter holidays, filled with jams and preserves of various flavors and colors. These cookies are quick and easy to make, and they turn out very cute and cheerful.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup unsalted roasted peanuts
- 1 cup oatmeal
- 1 cup flour
- 1/4 teaspoon fine salt
- 110 g butter, room temperature
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup of any jam (I like grape)
We recommend
Recipes with similar ingredients: Peanut, rolled oats, premium flour, butter, sugar, eggs, vanilla extract, confiture
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper and spray with cooking spray.
- Grind the peanuts in a food processor until finely ground. Add the oats, flour, and salt and process until smooth. Transfer to a bowl. In a food processor, blend the butter and sugar until light and fluffy. With the processor running, add the egg and vanilla. Process until smooth. Add half the dry ingredients back to the processor and pulse. Then add the remaining half and pulse again.
- Drop the dough by the tablespoonful (I use an ice cream scoop) onto the prepared baking sheets, spacing them about 4 cm apart. Use your thumb to make an indentation in the middle of each cookie.
- Bake the cookies until golden brown on the bottom, 12-15 minutes. Cool on a wire rack.
- Stir the jam in a small bowl to loosen it and fill each cookie cavity with about 1 teaspoon of the filling.
Author of the recipe - Katie Lee is an American food writer and television critic.
Categories:
Similar recipes
