You usually see these cookies during Christmas, but they’re great to give on Valentine’s Day in a festive box. A family friend, the "sweet little old lady" kind, named Ginny Fitzsimmons, shared her recipe with me when I was about 11 years old. I found it th…
What you'll need
Ingredients
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1 large egg, separated, each part lightly beaten
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/8 teaspoon coarse salt
1/2 cup blanched almonds, finely ground (or skinned hazelnuts)
The method
Directions
01
Strawberry or raspberry jam, for filling
02
Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
03
Mix flour and salt together in a small bowl and set aside.
04
Mix butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.
05
Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined.
06
Stir together ground nuts and remaining 2 tablespoons sugar on a plate. Beat egg white with fork in a small bowl until frothy.
07
Roll dough into 1-inch balls; dip balls in egg white, then in nut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with the rounded end of a wooden spoon (or your thumb) . Bake for 5 minutes. Remove from oven; press down centers again with the end of a wooden spoon. Rotate sheets and return to oven. Bake cookies until light golden brown, about 10 minutes more.Fill each center with about ½ teaspoon of jam and return to oven for 2 minutes. Let cool slightly on sheets on wire racks. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Jam Thumbprint Almond Cookies
Prep
Cook
Yield
You usually see these cookies during Christmas, but they’re great to give on Valentine’s Day in a festive box. A family friend, the "sweet little old lady" kind, named Ginny Fitzsimmons, shared her recipe with me when I was about 11 years old. I found it th…
Ingredients
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1 large egg, separated, each part lightly beaten
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/8 teaspoon coarse salt
1/2 cup blanched almonds, finely ground (or skinned hazelnuts)
Cook Like James · The method
Directions
1
Strawberry or raspberry jam, for filling
2
Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
3
Mix flour and salt together in a small bowl and set aside.
4
Mix butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.
5
Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined.
6
Stir together ground nuts and remaining 2 tablespoons sugar on a plate. Beat egg white with fork in a small bowl until frothy.
7
Roll dough into 1-inch balls; dip balls in egg white, then in nut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with the rounded end of a wooden spoon (or your thumb) . Bake for 5 minutes. Remove from oven; press down centers again with the end of a wooden spoon. Rotate sheets and return to oven. Bake cookies until light golden brown, about 10 minutes more.Fill each center with about ½ teaspoon of jam and return to oven for 2 minutes. Let cool slightly on sheets on wire racks. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.
Cook Like James
Jam Thumbprint Almond Cookies
Prep
Cook
Yield
You usually see these cookies during Christmas, but they’re great to give on Valentine’s Day in a festive box. A family friend, the "sweet little old lady" kind, named Ginny Fitzsimmons, shared her recipe with me when I was about 11 years old. I found it th…
Ingredients
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1 large egg, separated, each part lightly beaten
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/8 teaspoon coarse salt
1/2 cup blanched almonds, finely ground (or skinned hazelnuts)
Directions
1
Strawberry or raspberry jam, for filling
2
Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
3
Mix flour and salt together in a small bowl and set aside.
4
Mix butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.
5
Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined.
6
Stir together ground nuts and remaining 2 tablespoons sugar on a plate. Beat egg white with fork in a small bowl until frothy.
7
Roll dough into 1-inch balls; dip balls in egg white, then in nut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with the rounded end of a wooden spoon (or your thumb) . Bake for 5 minutes. Remove from oven; press down centers again with the end of a wooden spoon. Rotate sheets and return to oven. Bake cookies until light golden brown, about 10 minutes more.Fill each center with about ½ teaspoon of jam and return to oven for 2 minutes. Let cool slightly on sheets on wire racks. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.
