1 large egg separated, divided 1/2 C butter softened 1/4 C packed brown sugar 1 C all purpose flour 1/2 Tsp vanilla extract 1/4 Tsp Salt 1/4 C Finally chopped walnuts 2/3 C Any flavor fruit Jam Directions 1. Gather all ingredients 2. Preheat oven to 300* F ( 150*C). Grease 2 cookie sheets set them aside. 3. Whisk egg white in a small bowl set aside. Place chopped walnuts in another small bowl. 4. Cream butter, brown sugar, and egg yolk in a mixing bowl until light and fluffy. About 2 minutes. 5. Add flour, vanilla, and salt; mix until well combined. 6. Scoop dough into 1-1/2 inch balls. Dip each ball into egg white then roll into walnuts until coated. Place 2 inches apart on the prepared cookie sheets. 7. Bake in the preheated oven until slightly puffed, about 5 minutes. 8. Remove the cookies from the oven. Use your thumb or the end of the wooden spoon to gently an indent in the center of each cookie. Spoon Jam into each thumbprint filling it to the brim. 9. Return the cookies to the oven, and bake until set about 8 minutes. 10. Remove from the oven and place on wire racks to cool co completely. Christmas Jam 2 cups strawberries, hulled and chopped. 2 cups cranberries fresh or frozen 4 cups granulated sugar 1/2 cup orange juice 1/4 cup water 1 TBSP grated orange zest 1/2 TSP ground cinnamon 1/4 TSP ground cloves 1 ( 1.75 oz) package of fruit pectin Directions 1. Cook the fruit in a Large pot, combine the chopped strawberries and cranberries with the orange juice and water. Bring to a boil over-medium high heat, stirring occasionally. Reduce the heat and simmer until the cranberries burst and mixture softens about 10 minutes. 2. Add pectin: Stir in the fruit pectin and bring the mixture to a rolling boil that can’t be stirred down. Boil for 1 minute , stirring constantly. 3. Mix in Sugar, and Spices: Gradually add the sugar. Stirring until it dissolves. Then add the grated orange zest. ground cinnamon, ground cloves. Return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat 4. Jar the jam: Skim off any foam, ladle the jam into clean sterilized jars, leaving about 1/4 inch head space. Wipe the rims clean, place the lids on the jars, and screw on the rings until they are finger tight. 5. Process the jars: Place the jars in a boiling water bath and process for 10 minutes. Remove the jars and let them cool completely. Check the seals after 24 hours.
I made these Sunday and brought them to a family pot luck and they all loved them so much!! ❤ Thank you! I love your videos!
They look delicious Dream❤❤😊!!
Thank you 😋
1 large egg separated, divided
1/2 C butter softened
1/4 C packed brown sugar
1 C all purpose flour
1/2 Tsp vanilla extract
1/4 Tsp Salt
1/4 C Finally chopped walnuts
2/3 C Any flavor fruit Jam
Directions
1. Gather all ingredients
2. Preheat oven to 300* F ( 150*C). Grease 2 cookie sheets set them aside.
3. Whisk egg white in a small bowl set aside. Place chopped walnuts in another small bowl.
4. Cream butter, brown sugar, and egg yolk in a mixing bowl until light and fluffy. About 2 minutes.
5. Add flour, vanilla, and salt; mix until well combined.
6. Scoop dough into 1-1/2 inch balls. Dip each ball into egg white then roll into walnuts until coated. Place 2 inches apart on the prepared cookie sheets.
7. Bake in the preheated oven until slightly puffed, about 5 minutes.
8. Remove the cookies from the oven. Use your thumb or the end of the wooden spoon to gently an indent in the center of each cookie. Spoon Jam into each thumbprint filling it to the brim.
9. Return the cookies to the oven, and bake until set about 8 minutes.
10. Remove from the oven and place on wire racks to cool co completely.
Christmas Jam
2 cups strawberries, hulled and chopped.
2 cups cranberries fresh or frozen
4 cups granulated sugar
1/2 cup orange juice
1/4 cup water
1 TBSP grated orange zest
1/2 TSP ground cinnamon
1/4 TSP ground cloves
1 ( 1.75 oz) package of fruit pectin
Directions
1. Cook the fruit in a Large pot, combine the chopped strawberries and cranberries with the orange juice and water. Bring to a boil over-medium high heat, stirring occasionally. Reduce the heat and simmer until the cranberries burst and mixture softens about 10 minutes.
2. Add pectin: Stir in the fruit pectin and bring the mixture to a rolling boil that can’t be stirred down. Boil for 1 minute , stirring constantly.
3. Mix in Sugar, and Spices: Gradually add the sugar. Stirring until it dissolves. Then add the grated orange zest. ground cinnamon, ground cloves. Return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat
4. Jar the jam: Skim off any foam, ladle the jam into clean sterilized jars, leaving about 1/4 inch head space. Wipe the rims clean, place the lids on the jars, and screw on the rings until they are finger tight.
5. Process the jars: Place the jars in a boiling water bath and process for 10 minutes. Remove the jars and let them cool completely. Check the seals after 24 hours.
Those look delicious! I need to try these!❤
They are so good!!
Absolutely yummy
Thank you 😋