Any way to alter pre-made cookie dough to stop it from making flat cookies?!
I bought 2 tubes of sugar-cookie dough!. I thought I was being all clever by rolling it in cinnamon sugar and then putting a dollop of jelly in the middle (like a thumbprint cookie), but when I put the little balls in the oven they flattened (duh, me, everyone knows that what would happen except I just wasn't thinking)!. I ended up with a giant blob of sugar cookie with little jelly puddles all over it!. Will adding flour to the dough help make the cookies maintain a round/morsel-y shape!? Any other suggestions!? If not, does anyone have the the dough recipe for thumbprint cookies!?Www@FoodAQ@Com
Answers:
Those cookies are designed to flatten out!.!.!. higher fat content!.
It sounds like a good idea, but you might have to use some type of mold like a mini-muffin pan!.Www@FoodAQ@Com
It sounds like a good idea, but you might have to use some type of mold like a mini-muffin pan!.Www@FoodAQ@Com
Try to add baking soda or baking powderWww@FoodAQ@Com
try baking them in a muffin pan so they cant flatten out, just cook at a lower temp or the might burnWww@FoodAQ@Com
1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, separated
1/2 teaspoon pure vanilla extract
1 cup (140 grams) all purpose flour
1/8 teaspoon salt
3/4 cup (100 grams) hazelnuts, almonds, pecans or walnuts, toasted and finely chopped (See Note)
1/2 cup jam
Preheat oven to 350 degrees F and place rack in center of oven!.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes)!. Add the egg yolk and vanilla extract and beat until combined!.
In a separate bowl, whisk together the flour and salt!. Add the flour mixture to the batter and beat just until combined!. If the batter is too soft to roll into balls, refrigerate for about 30 minutes!.
In a small bowl, whisk the egg white until frothy!. Place the chopped nuts on a plate!. Roll the dough into 1 inch (2!.54 cm) balls!. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts!. Place on the prepared baking sheet spacing about 1 inch apart!. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam!.
Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned!. Remove from oven and place on wire rack to cool!.
Note: To toast the nuts!. Spread nuts on a baking sheet and bake in a 350 degree F oven for 8-10 minutes (almonds, pecans and walnuts)!. The nuts are done when they are light golden-brown in color and fragrant!. Toast the hazelnuts for about 15 minutes or until fragrant and the outer skins begin to flake!. Remove from oven and place the hot nuts in a dish towel!. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins!. Let cool completely!. Once the nuts have cooled, place them in your food processor and process until finely chopped!. Alternatively, you could chop them by hand!.
Note: If you are planning to store these cookies, I like to bake them without the jam!. Just reduce the baking time by a few minutes!. These cookies can be stored for about a week!. Fill the cookies will jam the same day as serving!.
Makes about 20 cookies!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Best ever Thumbprint Cookies
? cup butter, room temperature
? cup sugar
pinch salt
1 tsp vanilla
3 tbsp milk
? cup cornstarch
1 ? cup ap flour
Lime curd or jam
Preheat oven to 375F!. Line a baking sheet with parchment paper!.
Cream together butter, sugar and salt!. Beat in vanilla, milk and cornstarch!. Stir in flour until just combined!.
Roll into 1 inch balls and roll in coarse sugar!. Place on baking sheet and make a shallow indentation with your thumb!. Fill indentation with a bit of lime curd or jam!.
Bake tarts for 12-13 minutes, until cookies just start to brown!.
Cool on a wire rack!.
Makes about 2 dozen!.
Hope you enjoy;)~
Edit:
Ha!Chef Boyardee gave me a thumbs down;(Www@FoodAQ@Com
1/4 cup (50 grams) granulated white sugar
1 large egg, separated
1/2 teaspoon pure vanilla extract
1 cup (140 grams) all purpose flour
1/8 teaspoon salt
3/4 cup (100 grams) hazelnuts, almonds, pecans or walnuts, toasted and finely chopped (See Note)
1/2 cup jam
Preheat oven to 350 degrees F and place rack in center of oven!.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes)!. Add the egg yolk and vanilla extract and beat until combined!.
In a separate bowl, whisk together the flour and salt!. Add the flour mixture to the batter and beat just until combined!. If the batter is too soft to roll into balls, refrigerate for about 30 minutes!.
In a small bowl, whisk the egg white until frothy!. Place the chopped nuts on a plate!. Roll the dough into 1 inch (2!.54 cm) balls!. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts!. Place on the prepared baking sheet spacing about 1 inch apart!. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam!.
Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned!. Remove from oven and place on wire rack to cool!.
Note: To toast the nuts!. Spread nuts on a baking sheet and bake in a 350 degree F oven for 8-10 minutes (almonds, pecans and walnuts)!. The nuts are done when they are light golden-brown in color and fragrant!. Toast the hazelnuts for about 15 minutes or until fragrant and the outer skins begin to flake!. Remove from oven and place the hot nuts in a dish towel!. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins!. Let cool completely!. Once the nuts have cooled, place them in your food processor and process until finely chopped!. Alternatively, you could chop them by hand!.
Note: If you are planning to store these cookies, I like to bake them without the jam!. Just reduce the baking time by a few minutes!. These cookies can be stored for about a week!. Fill the cookies will jam the same day as serving!.
Makes about 20 cookies!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Best ever Thumbprint Cookies
? cup butter, room temperature
? cup sugar
pinch salt
1 tsp vanilla
3 tbsp milk
? cup cornstarch
1 ? cup ap flour
Lime curd or jam
Preheat oven to 375F!. Line a baking sheet with parchment paper!.
Cream together butter, sugar and salt!. Beat in vanilla, milk and cornstarch!. Stir in flour until just combined!.
Roll into 1 inch balls and roll in coarse sugar!. Place on baking sheet and make a shallow indentation with your thumb!. Fill indentation with a bit of lime curd or jam!.
Bake tarts for 12-13 minutes, until cookies just start to brown!.
Cool on a wire rack!.
Makes about 2 dozen!.
Hope you enjoy;)~
Edit:
Ha!Chef Boyardee gave me a thumbs down;(Www@FoodAQ@Com