Different recipe fo jam drops?!
I'm in the mood for cooking jam drops,; The recipe I'm using I'm getting bored with, do you have a good recipe for jam drops that you could share with me!?
my recipe i use;
6-7 tablespoons butter
3/4 cup sugar
1 teaspoon Vanilla Ess
1 egg
1 3/4 cups of Self-Raising Flour (shifted)
method ; preheat oven to 180 -190 degrees
cream the butter, sugar together until fluffy, add the egg and Vanilla ess, mix well!.
add some Self-Raising flour at a time , mix until stiff dough!.
spoon into balls on tray lined with baking paper,
with the bottom of a wooden spoon, dip into flour than pressed to make a well, place 1-2 teaspoons of Jam!.
Bake in oven for 10-15 mins!.
serve with milk,
Would you like some !?!?!?!?Www@FoodAQ@Com
my recipe i use;
6-7 tablespoons butter
3/4 cup sugar
1 teaspoon Vanilla Ess
1 egg
1 3/4 cups of Self-Raising Flour (shifted)
method ; preheat oven to 180 -190 degrees
cream the butter, sugar together until fluffy, add the egg and Vanilla ess, mix well!.
add some Self-Raising flour at a time , mix until stiff dough!.
spoon into balls on tray lined with baking paper,
with the bottom of a wooden spoon, dip into flour than pressed to make a well, place 1-2 teaspoons of Jam!.
Bake in oven for 10-15 mins!.
serve with milk,
Would you like some !?!?!?!?Www@FoodAQ@Com
Answers:
CHOCOLATE CHIPS THUMBPRINT COOKIES
Yield: 30 Servings
1 c HERSHEY'S Semi-Sweet
-Chocolate Chips, divided
1/4 c Butter or margarine,
-softened
1/4 c Shortening
1/2 c Sugar
1 Egg, separated
1/2 ts Vanilla extract
1 c All-purpose flour
1/4 ts Salt
1 c Finely chopped nuts
Heat oven to 350'F!. In small microwave-safe bowl, place 1/4 cup
chocolate chips!. Microwave at HIGH (100%) 20-30 seconds or just until
chocolate is melted and smooth when stirred; set aside to cool
slightly!. In large mixer bowl, combine butter, shortening, sugar,
reserved melted chocolate, egg yolk and vanilla; blend well!. Stir in
flour and salt!. Roll dough into 1" balls!. With fork, slightly beat
egg white!. Dip each ball into egg white, roll in chopped nuts!. Place
balls on ungreased cookie sheet, about 1" apart!. Press center of each
ball with thumb to make indentation!. Bake 10-12 minutes or until set!.
Remove from oven; immediately place several of remaining 3/4 cup
chocolate chips in center of each cookie!. Carefully remove from
cookie sheet to wire rack!. After several minutes, swirl melted
chocolate in each thumbprint!. Cool completely!.
Makes about 2 1/2 dozen cookies
Cooper's Kolacky Cookies
Yields: 18 servings
"
INGREDIENTS:
2 cups butter
8 ounces cream cheese
3 cups all-purpose flour
1 teaspoon baking powder 3 tablespoons white sugar
2 cups any flavor fruit jam
1 teaspoon ground cinnamon
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!.
2!. In a medium bowl, blend the butter and cream cheese together!. Sift together the flour, 2 tablespoons of sugar and baking powder!. Stir the dry ingredients into the creamed mixture!. Knead dough by hand for a few turns!.
3!. On a lightly floured surface, roll the dough out to 1/4 inch thickness!. If dough is too sticky, refrigerate for 1/2 an hour!. Cut dough with a round cookie cutter or the rim of a glass!. Place about 1/2 teaspoon of the preserves into the center of each circle!. Close cookies by folding circles in half and pressing the edges with a fork to seal!. Place cookies onto an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven!.
4!. In a small bowl, stir together the remaining 1 tablespoon of sugar with the cinnamon!. Roll cookies in the sugar mixture while they are still warm from the oven!.
Almond Raspberry Tassies
Source: Rare Collection, Junior League of Galveston, Texas
Pastry Dough
1/2 cup butter or margarine, softened
3 ounces cream cheese
1 cup all-purpose flour
Filling
1/4 cup raspberry preserves
1/2 cup granulated sugar
1/2 cup almond paste (2 ounces)
2 egg yolks
3 tablespoons flour
2 tablespoons milk
1 tablespoon orange juice
Pastry Dough!. Blend softened butter and cream cheese!. Stir in flour!. Cover and chill!.
Divide dough into 24 balls!. Press into sides and bottom of small (mini) muffin tins!. Fill with almond-raspberry filling!.
Filling!. Put 1/2 teaspoon raspberry preserves into each unbaked shell!. Use your fingers to combine sugar and almond paste!. Add egg yolks one at a time!. Beat well as you add each yolk!. Blend in other ingredients!. Spoon into shells!. Bake at 400 degrees F for 15 minutes!.
Cool before removing from pan!. Store in refrigerator or freeze!.
PRICOT CREAM CHEESE COOKIES
1 1/2 c!. butter
1 1/2 c!. sugar
1 (8 oz!.) pkg!. cream cheese
2 eggs
2 tbsp!. lemon juice
1 1/2 tsp!. grated lemon rind
4 1/2 c!. flour
1 1/2 tsp!. baking powder
Apricot preserves
Powdered sugar
Combine butter, sugar and softened cream cheese!. Mix until well blended!. Blend in eggs, lemon juice and rind!. Add combined dry ingredients!. Mix well!. Chill!. Shape level tablespoonfuls of dough into balls!. Place on ungreased cookie sheet!. Flatten slightly, indent centers, fill with preserves!. Bake at 350 degrees for 15 minutes!. Cool!. Sprinkle with sugar!.
Cream Cheese Cookies With Apricot Filling
2 1/2 cups of flour
1 cup butter (softened)
1 (8 ounce) package of cream cheese (softened)
2 cans of Solo apricot filling (or any of your favorite brand filling)
Cream together butter and cream cheese!. Stir in the flour!. Roll out mix on a
floured surface into a medium square, then cut into 4 pieces!. Fill with
approximately
1/2 teaspoon of filling!. Preheat oven to 350 degrees then bake on a lightly
greased cookie sheet for 18-20 minutes!. Cool and enjoy!.Www@FoodAQ@Com
Yield: 30 Servings
1 c HERSHEY'S Semi-Sweet
-Chocolate Chips, divided
1/4 c Butter or margarine,
-softened
1/4 c Shortening
1/2 c Sugar
1 Egg, separated
1/2 ts Vanilla extract
1 c All-purpose flour
1/4 ts Salt
1 c Finely chopped nuts
Heat oven to 350'F!. In small microwave-safe bowl, place 1/4 cup
chocolate chips!. Microwave at HIGH (100%) 20-30 seconds or just until
chocolate is melted and smooth when stirred; set aside to cool
slightly!. In large mixer bowl, combine butter, shortening, sugar,
reserved melted chocolate, egg yolk and vanilla; blend well!. Stir in
flour and salt!. Roll dough into 1" balls!. With fork, slightly beat
egg white!. Dip each ball into egg white, roll in chopped nuts!. Place
balls on ungreased cookie sheet, about 1" apart!. Press center of each
ball with thumb to make indentation!. Bake 10-12 minutes or until set!.
Remove from oven; immediately place several of remaining 3/4 cup
chocolate chips in center of each cookie!. Carefully remove from
cookie sheet to wire rack!. After several minutes, swirl melted
chocolate in each thumbprint!. Cool completely!.
Makes about 2 1/2 dozen cookies
Cooper's Kolacky Cookies
Yields: 18 servings
"
INGREDIENTS:
2 cups butter
8 ounces cream cheese
3 cups all-purpose flour
1 teaspoon baking powder 3 tablespoons white sugar
2 cups any flavor fruit jam
1 teaspoon ground cinnamon
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!.
2!. In a medium bowl, blend the butter and cream cheese together!. Sift together the flour, 2 tablespoons of sugar and baking powder!. Stir the dry ingredients into the creamed mixture!. Knead dough by hand for a few turns!.
3!. On a lightly floured surface, roll the dough out to 1/4 inch thickness!. If dough is too sticky, refrigerate for 1/2 an hour!. Cut dough with a round cookie cutter or the rim of a glass!. Place about 1/2 teaspoon of the preserves into the center of each circle!. Close cookies by folding circles in half and pressing the edges with a fork to seal!. Place cookies onto an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven!.
4!. In a small bowl, stir together the remaining 1 tablespoon of sugar with the cinnamon!. Roll cookies in the sugar mixture while they are still warm from the oven!.
Almond Raspberry Tassies
Source: Rare Collection, Junior League of Galveston, Texas
Pastry Dough
1/2 cup butter or margarine, softened
3 ounces cream cheese
1 cup all-purpose flour
Filling
1/4 cup raspberry preserves
1/2 cup granulated sugar
1/2 cup almond paste (2 ounces)
2 egg yolks
3 tablespoons flour
2 tablespoons milk
1 tablespoon orange juice
Pastry Dough!. Blend softened butter and cream cheese!. Stir in flour!. Cover and chill!.
Divide dough into 24 balls!. Press into sides and bottom of small (mini) muffin tins!. Fill with almond-raspberry filling!.
Filling!. Put 1/2 teaspoon raspberry preserves into each unbaked shell!. Use your fingers to combine sugar and almond paste!. Add egg yolks one at a time!. Beat well as you add each yolk!. Blend in other ingredients!. Spoon into shells!. Bake at 400 degrees F for 15 minutes!.
Cool before removing from pan!. Store in refrigerator or freeze!.
PRICOT CREAM CHEESE COOKIES
1 1/2 c!. butter
1 1/2 c!. sugar
1 (8 oz!.) pkg!. cream cheese
2 eggs
2 tbsp!. lemon juice
1 1/2 tsp!. grated lemon rind
4 1/2 c!. flour
1 1/2 tsp!. baking powder
Apricot preserves
Powdered sugar
Combine butter, sugar and softened cream cheese!. Mix until well blended!. Blend in eggs, lemon juice and rind!. Add combined dry ingredients!. Mix well!. Chill!. Shape level tablespoonfuls of dough into balls!. Place on ungreased cookie sheet!. Flatten slightly, indent centers, fill with preserves!. Bake at 350 degrees for 15 minutes!. Cool!. Sprinkle with sugar!.
Cream Cheese Cookies With Apricot Filling
2 1/2 cups of flour
1 cup butter (softened)
1 (8 ounce) package of cream cheese (softened)
2 cans of Solo apricot filling (or any of your favorite brand filling)
Cream together butter and cream cheese!. Stir in the flour!. Roll out mix on a
floured surface into a medium square, then cut into 4 pieces!. Fill with
approximately
1/2 teaspoon of filling!. Preheat oven to 350 degrees then bake on a lightly
greased cookie sheet for 18-20 minutes!. Cool and enjoy!.Www@FoodAQ@Com
Cottage Cheese Kolacky
36 to 42 kolacky
2 cups all-purpose flour
1 cup butter or margarine
1 cup (8 oz) cottage cheese, small curd
1 can Solo or 1 jar Baker any Fruit flavor filling or jam
Confectioners sugar
Using a pastry blender or two knives, cut butter into flour as for pie crust!. Add cottage cheese, mixing lightly until dough is well combined and holds together!. Divide dough into two equal portions; wrap in plastic wrap and refrigerate for several hours or overnight!.
When ready to bake, preheat oven to 375° F!.
On lightly floured board roll out one portion of dough to 1/8-inch thickness!. With a pizza cutter or knife, cut dough into 21/2-inch squares!. Place 1 teaspoon of filling in the center of each square!. Bring two opposite corners of dough together, folding one over the other to seal!. Bake on ungreased cookie sheet for 20 minutes or until lightly browned!. Cool completely on wire rack!. Dust with confectioners sugar befoer serving!. Hint:For an interesting variation, bring all four corners of dough to the center, pinching well to seal in filling!. This recipe may doubled and the kolacky will freeze well!.Www@FoodAQ@Com
36 to 42 kolacky
2 cups all-purpose flour
1 cup butter or margarine
1 cup (8 oz) cottage cheese, small curd
1 can Solo or 1 jar Baker any Fruit flavor filling or jam
Confectioners sugar
Using a pastry blender or two knives, cut butter into flour as for pie crust!. Add cottage cheese, mixing lightly until dough is well combined and holds together!. Divide dough into two equal portions; wrap in plastic wrap and refrigerate for several hours or overnight!.
When ready to bake, preheat oven to 375° F!.
On lightly floured board roll out one portion of dough to 1/8-inch thickness!. With a pizza cutter or knife, cut dough into 21/2-inch squares!. Place 1 teaspoon of filling in the center of each square!. Bring two opposite corners of dough together, folding one over the other to seal!. Bake on ungreased cookie sheet for 20 minutes or until lightly browned!. Cool completely on wire rack!. Dust with confectioners sugar befoer serving!. Hint:For an interesting variation, bring all four corners of dough to the center, pinching well to seal in filling!. This recipe may doubled and the kolacky will freeze well!.Www@FoodAQ@Com