Thumbprint Cookie Question

My mom demanded I go with her tomorrow to the barn for something called a Cookie Lee sell. I said no but she said I need to because I need to take photos for the barns website. I said okie and then I thought I'd bake something for the ladies...

Strawberry Jam Shortbread Thumbprint Cookies! They didn't turn out how I thought they would appearence wise. They are delicious though. Any ideas how to stop them from spreading?? The first batch I used the back of the teaspoon to do the indent because I read online that using your thumb doesn't hold the jam. They spread and I put too much jam and it overflowed. The second batch I used my thumb and less jam and they still spread but they didn't overflow.

That white stuff is sugar drizzle. I don't have a pastry brush so I put it in a bag and drizzled it over it. When you do it with a brush it gives them that "glossy" look...

This is the first batch (a few were "tested" ha):


This is the 2nd batch:


All done:


How can I get them to look like this....they are thicker...a little more substance to the cookie.

They look like they either have too much butter, or you aren't refrigerating them enough prior to baking (just my guess).  Are you making a light indentation?

I use this recipe and have had good results:

http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprint-cookies-recipe/index.html

Here's another recipe (haven't tried it):

http://www.foodnetwork.com/recipes/food-network-kitchens/butter-and-jam-thumbprints-recipe2/index.html

Good luck!

They look like they either have too much butter, or you aren't refrigerating them enough prior to baking (just my guess).

I use this recipe and have had good results:

http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprint-cookies-recipe/index.html

Good luck!

I didn't refrigerate them at all... the recipe didn't say so.

Thanks! Next time I make them I'll def refrigerate them

I didn't refrigerate them at all... the recipe didn't say so.

Thanks! Next time I make them I'll def refrigerate them

I think it may have something to do with the amount of butter in the recipe.

The second recipe I posted doesn't say anything about refrigerating them, but it only calls for 1 1/2 sticks a butter (to make 24 to 30 cookies) whilst the recipe I've made before calls for 3 sticks of butter (to make 32 cookies) and says to refrigerate the dough.

Hm...well it was 2 sticks of butter...(1 cup)

1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract  (I used vanilla)
2 cups all-purpose flour
1/2 cup raspberry jam  (I used strawberry)

Oh I dunno! 

Don't you need a raising agent?


Vicky

Yeah, I'm surprised the recipe doesn't call for an egg.

Or at least baking powder.  If I were making them in the UK i'd use self-raising flour instead of plain.

Vicky

It didn't call for it...I was suprised. I got all the ingredients out and said to my mom "there's no baking powder" 

I dunno