{"id":2979,"date":"2013-11-24T14:45:20","date_gmt":"2013-11-24T12:45:20","guid":{"rendered":"http:\/\/www.bastelesel.de\/?p=2979"},"modified":"2014-12-28T19:22:33","modified_gmt":"2014-12-28T17:22:33","slug":"engelsaugen","status":"publish","type":"post","link":"http:\/\/www.bastelesel.de\/en\/engelsaugen\/","title":{"rendered":"Thumbprint Cookies"},"content":{"rendered":"

Thumbprint cookies – besides Grandma’s traditional spritz cookies the best Christmas cookies ever. That’s what our children say and that’s why they’re almost the first cookies we do for Christmas. The recipe is quite easy and they’re even better if the currant jelly derives from Grandma’s storage rack.<\/p>\n

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Thumprint Cookies<\/div>\t
2013-11-24 13:41:51<\/div>\t\t
Serves 40<\/div>
Mellow cookies with tartish currant jelly<\/div>\t
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Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
1 hr <\/span><\/div>\n\t\t<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
1 hr <\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t
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Dough<\/div>\t\t\t
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  1. 85dr soft butter<\/li>\t\t\t\t
  2. 85dr powdered sugar<\/li>\t\t\t\t
  3. 1 bag vanilla sugar<\/li>\t\t\t\t
  4. zest of one lemon<\/li>\t\t\t\t
  5. dash of salt<\/li>\t\t\t\t
  6. 2 egg yolks<\/li>\t\t\t\t
  7. 8.5oz wheat flour<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Filling<\/div>\t\t\t
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    1. currant jelly (or any other red jelly or jam)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Preparation<\/div>\t\t\t
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      1. Heat currant jelly and smooth<\/li>\t\t\t\t
      2. Preheat oven at 350\u00b0F<\/li>\t\t\t\t
      3. Line baking sheets with parchment paper<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Dough<\/div>\t\t\t
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        1. Belnd soft butter with powdered sugar, lemon zest and salt. Stir in egg yolk one after another and add flour while keading. Then cover dough and let rest at a cool place for appr. 15-20 minutes. Form two rolls of 1-inch diameter and cut into 20 pieces each. Form little balls, place them on the baking sheet and press down center of them with a thumb or the stick of a wooden spoon. Fill indentations with jelly or jam.<\/li>\t\t\t\t
        2. Bake for 20-25 minutes until they're golden brown, remove from oven and place on grid with the parchment paper.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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          Notes<\/div>\t\t\t
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          1. For serving you may sprinkle them with powdered sugar. Stacked in airtight containers you may start baking them now.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
            Bastelesel http:\/\/www.bastelesel.de\/<\/div>\t\t<\/div>\n\t<\/div>The ingredients are lightly changed because fortunately I relocated the recipe I worked with during the last years. (12.23.2013)<\/p>\n

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