eldritch_panda: Pensive vintage woman icon wit caption 'I understand the concept of cooking and cleaning. Just not as it applies to me.' (cooking)
[personal profile] eldritch_panda
I have been stress baking due to the college quarter ending and finals have doomed upon me.

I whipped up these scrumptious thumbprint jam cookies last night. The jam is premade. The shortbread is just right imo. I don't have a mixer so I creamed the butter by hand. The mixture can be a bit dense so may be hard for folks who don't have a lot of hand strength/dexterity.

I picked up the recipe on the site "Jen's Favorite Cookies". I did not roll the cookies in sugar prebake though, as I thought that would be too sweet. I think the jam added all the all piazza I needed. I made them a little big because I wasn't sure the ratio, so I let them cook about 5 minutes by themselves and then put them in for the 15 minutes the recipe calls for. I ended up adding an additional 5 minutes at the end because I like a crispy edge.

Ingredients, Equipment, Instructions )

Sorry to deprive y'all of my amateur photography skills but I am not sure of any hosting sites. :/
amadi: A red plate stacked with delicious looking buttermilk biscuits (Baking)
[personal profile] amadi
Now that I'm dug out of Snowmageddon and have power back, I'll be making a batch of this tomorrow. It's good eats for a snowy, grumpy time.

Whole and halved/squared matzoh to fit a small baking sheet (or jelly roll pan, something with sides)
1 cup butter, room temperature
¾ cup brown sugar
½ cup chopped nuts of your choosing (walnuts, almonds, peanuts, cashews or pecans all work)

Preheat oven to 350°F/175°C/Gas Mark 4.

Butter the baking sheet or line with a silicone baking mat.

Cover the entire baking sheet with matzoh, leaving pieces whole as you can, breaking into halves, thirds, as needed (square/rectangular pieces) to fill in the space.

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar is melted. Bring to a boil and cook, stirring frequently for five minutes.

Pour the butter-sugar mixture over the matzoh. (Be very careful, it is really hot.) Sprinkle nuts evenly over the matzoh.

Bake at 350°F/175°C/Gas Mark 4 for 10 minutes.

Remove and let cool completely (1 hour) and break into pieces.

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