TKTK Holiday Thumbprint Cookies
with Cranberry and Blueberry Jam- Blé
- Pacanes
- Oeuf
- Lait
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
Ingrédients : Farine tout usage (blé) • Sucre blanc • Tartinade de canneberges (sucre (sucre, jus de canneberge concentré), eau, canneberges séchées sucrées (canneberges, sucre, huile végétale), pectine, acide citrique, sorbate de potassium) • Clémentine • Confiture de bleuets (sucre/glucose-fructose, bleuets, eau, pectine de fruits, acide citrique, mono- et diglycérides) • Pacanes • Œuf de catégorie A.
Ingrédients
1.5 tasse(s)
Farine tout usage
(Contient : Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
½ tasse(s)
Sucre blanc
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
4 cs
Tartinade de canneberges
(Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé)
4 pièce(s)
Confiture de bleuets
56 g
Pacanes
(Contient : Pacanes Peut contenir : Oeuf, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
1 pièce(s)
Œuf
(Contient : Oeuf)
1 pièce(s)
Clémentine
Non inclus dans la livraison
8 cs
Beurre*
(Contient : Lait)
½ cc
Sel*
Valeurs nutritionnelles
Matériel
Instructions
- Prepare a parchment-lined baking sheet.
- Zest clementine.
- Open one side of the package of pecans. Using a rolling pin or heavy-bottomed pot, crush pecans in their package until broken into small crumbs (or finely chop if you prefer). Add pecans to a shallow bowl.
- Add cranberry spread and blueberry jam to a small bowl, then stir to combine.
- Add flour and 1/2 tsp salt to a medium bowl, then whisk to combine.
- Separate egg yolk from egg white and place in two separate small bowls.
- Add clementine zest and sugar to a large bowl. Rub mixture together using your fingertips until fragrant. Add softened butter and 2 tsp water, then beat using a wooden spoon or handheld mixer until combined and fluffy, 2-3 min. Add egg yolk and beat until combined.
- Add flour mixture to the bowl with the butter mixture, then beat until combined and no floury streaks remain.
- Divide dough into 15-17 mounds, then roll each mound between the palms of your hand to form a ball.
- Brush one dough ball with egg white, then roll in pecans. Repeat with remaining dough balls. Place finished cookie dough balls on the parchment-lined baking sheet, spaced 1 inch apart. (NOTE: Use 2 baking sheets, if needed, to fit all of the cookies.)
- Using the back of 1/2 tsp measuring spoon, gently press the back of the spoon into the centre of each dough ball to form a crevice. Repeat with remaining dough balls.
- Dollop 1/2 tsp-sized amounts of jam mixture into the centre of each crevice.
- Place baking sheet in the fridge until cookie dough is firm, 15 min.
- Bake in the middle of the oven until lightly golden, 10-12 minutes.
- Remove holiday thumbprint cookies from the oven and let cool on the baking sheet for 2 min before transferring to a wire rack to cool completely.
