Thimble Cookie with Blueberry Preserve
Thimble Cookie with Blueberry Preserve

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, thimble cookie with blueberry preserve. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Thimble Cookie with Blueberry Preserve is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Thimble Cookie with Blueberry Preserve is something which I’ve loved my entire life.

Blueberry cookies are an incredible treat especially when it it blueberry season. I make them up a few times a year. Friends and family always enjoy them.

To begin with this recipe, we have to prepare a few ingredients. You can cook thimble cookie with blueberry preserve using 7 ingredients and 5 steps. Here is how you can achieve it.

  1. Prepare 2 Stick Butter
  2. Get 1 Cup Sugar
  3. Prepare 2 Egg Yolk
  4. Take 2 Cup Flour
  5. Take 2 tsp Vanilla
  6. Get Pinch Salt
  7. Make ready 1/4 cup homemade blueberry preserve / seedless jam

Okay, there is probably a distinct difference but I have chosen to go with the standard Blueberry Preserves to keep things simple, at least for me. 😉. There are just as many recipe variations as. These thumbprints are rich, buttery shortbread filled with blueberry preserves. These cookies freeze best unbaked and unfilled.

  1. Beat room temperature butter and sugar, pinch of salt
  2. Mix in yolk and vanilla
  3. Mix in Flour
  4. Make little ball, thumb a well, pipe in preserve/ jelly
  5. Bake 350 for 10 to 11 min

Prepare the rounds of cookie dough and press with your thumb This recipe was the best for thimble cookies I have come across, and I'm so grateful. I also added some fine blueberry preserves in the middle, and the tartness really complemented the. We eat a LOT of blueberries when they are ripening, and we get a considerable number of them into the freezer for use in baking through the winter months. I think our favorite way to eat them though, is in preserves. In January, nothing reminds you of the hot, high days of summer quite the same way as.

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