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Before you jump to Thumbprint Cookies recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That's a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we cannot change things for the better without everyone's active participation. These changes need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen is a good place to start saving energy by going a lot more green.
Refrigerators and freezers use a lot of electricity, particularly when they are not working as efficiently as they should. If you're in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. It is quite uncomplicated to live green, of course. Mostly, all it will take is a bit of common sense.
We hope you got insight from reading it, now let's go back to thumbprint cookies recipe. To make thumbprint cookies you only need 8 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Thumbprint Cookies:
- Prepare 226 grams of Butter, room temperature.
- Get 100 grams of White sugar.
- Take 2 of Egg yolks, room temperature.
- Use 1 tsp of Vanilla extract.
- Take 1 tsp of Almond extract.
- You need 260 grams of All purpose flour.
- Provide 1/4 tsp of Salt (can omit if using salted butter).
- Provide 240 ml of Jam, as needed (you probably won't need this much) I used strawberry fruit spread.
Steps to make Thumbprint Cookies:
- Preheat oven to 350F/180C.
- Add butter to bowl and mix for a few seconds until soft. Make sure to scrape down the bowl occasionally..
- Add sugar at once to the butter and cream for 5 minutes or until pale and fluffy. Remember to scrape down the bowl..
- Add egg yolks one at a time, mixing thoroughly after each addition. Also add the extracts..
- In a separate bowl, mix flour and salt together with a whisk or a sifter. Add the flour mix to the butter mix. Dough will look crumbly at first, but will then become sticky..
- Place bowl in fridge for about 10 minutes or until the butter firms up and it's easy to shape into balls..
- Once the dough is firm, scoop out with a small spoon and form into balls onto a prepared baking sheet..
- Once all the dough is formed, either take the back of a spoon or a clean finger and press down on the tops of the balls, forming an indentation. If the sides crack, do your best to shape the edges. You want a good sized well to hold your jam..
- Place a spoonful of jam in each indentation. Make sure not to fill them too much or the jam will bubble out..
- Place in the oven and bake for 12-15 minutes. Cookies will be done when they're set with a very light brown on the edges and the jam starts to bubble..
- Let cool and enjoy! With the jam, these cookies last a few days before making the cookies too soft and crumbly. If you prefer, you can fill the cookies after you baked them. You can also did what I did and give them a drizzle. Some leftover dark chocolate ganache compliments the sweet strawberry jam..
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