LINZER STAR COOKIES RECIPES

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JAM THUMBPRINT COOKIES RECIPE - HOW TO MAKE ... - DELISH



Jam Thumbprint Cookies Recipe - How to Make ... - Delish image

This classic jammy thumbprint cookie is the perfect note to end a meal on, or just to have a sweet bite to snack on, any time. Use whatever jam you'd like!

Provided by Lindsay Funston

Categories     nut-free    vegetarian    Christmas    Thanksgiving    baking    dessert

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 35

Number Of Ingredients 8

1 3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
3/4 c. (1 1/2 sticks) butter, softened
1/2 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
1/3 c. assorted jams, for filling cookies

Steps:

  • Preheat oven to 350º and line two baking sheets with parchment. In a large bowl, whisk together flour, baking powder, and salt.
  • In another bowl, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in egg and vanilla, then add dry ingredients in two batches until incorporated.
  • Using a small cookie scoop, scoop 1” balls onto prepared baking sheets. Press a thumbprint into center of each ball, 1/2” deep. Fill with a small spoonful of jam.
  • Bake until edges of cookies are golden, 13 to 14 minutes. Cool on baking sheets before serving.

BEST PECAN PIE CHEESECAKE RECIPE - HOW TO MAKE ... - DELISH



Best Pecan Pie Cheesecake Recipe - How to Make ... - Delish image

Traditional pecan pie has NOTHING on this delicious cheesecake. Topped with buttery, brown sugar-glazed pecans, this dessert is a stunner.

Provided by Lindsay Funston

Categories     Thanksgiving    baking    dessert

Total Time 5 hours 55 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 10 servings

Number Of Ingredients 18

Cooking spray
3 (8-oz.) blocks cream cheese, softened
1 c. packed brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
1 sleeve graham crackers, finely crushed
5 tbsp. butter, melted
1/4 c. packed brown sugar
pinch of kosher salt
4 tbsp. butter
1/2 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 c. heavy cream
1 3/4 c. whole or chopped pecans
Pinch of kosher salt

Steps:

  • Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
  • Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
  • Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
  • Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)
  • Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.

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