In this blog post, we bring you not just one, but three scrumptious recipes that showcase the deliciousness of our favorite Stonewall Kitchen Jams! Get ready to indulge in these velvety Peach Amaretto Crescent Cookies, savor the mouthwatering goodness of Blueberry Crisp Bars, and experience the nostalgic charm of Strawberry Lemonade Thumbprint Cookies!
Whether you're an experienced home baker or a passionate food enthusiast, these recipes will take your culinary endeavors to new heights. By incorporating Stonewall Kitchen jams into your baking repertoire, you'll be able to create treats that impress both your family and guests!
So, grab your apron, gather your ingredients, and let's embark on a tantalizing adventure! Get ready to fill your cookie jar with mouthwatering Peach Amaretto Crescent Cookies, Blueberry Crisp Bars, and Strawberry Lemonade Thumbprint Cookies, all enhanced by the exceptional flavors of Stonewall Kitchen jams.
________________________________________________________________
BLUEBERRY CRISP BARS (12 servings)
Ingredients
For the bottom crust:
For the crisp topping:
- 4 Tablespoons unsalted butter, softened
- ½ cup light brown sugar, lightly packed
- ¼ cup all purpose flour
- ¾ cup old fashioned oatmeal
- ¼ teaspoon cinnamon
Directions:
- Preheat oven to 375°F. Prepare an 8x8 inch pan by spraying it well with non-stick cooking spray and lining it with parchment paper so that the parchment comes up the side and hangs over the edge.
- In a large bowl, whisk together the flour, sugar and baking powder for the bottom crust. Add the butter and egg yolk and cut it into the flour mixture with a pastry cutter or fork until the mixture resembles a wet sand.
- With floured fingers, press the bottom crust evenly into the bottom of the pan.
- Gently spread the blueberry jam evenly on top of the crust.
- Combine all of the topping ingredients into a bowl. With your fingers, mix them together, being sure to work the butter into the mixture. When it is mostly uniform and can form a clump in your palm, sprinkle it on top of the jam.
- Place pan into preheated oven and bake for 25-30 minutes, or until the jam has begun to bubble through and the crisp topping has browned.
- Remove from oven and allow to cool completely before cutting.
________________________________________________________________
GLAZED PEACH AMARETTO JAM CRESCENT COOKIES (4 dz.)
Ingredients
- 1 cup butter, room temperature
- 2 cups flour
- 8 ounces cream cheese, room temperature
- 1 Tablespoon granulated sugar
- 2 egg yolks
Filling:
Glaze:
- 2 cups confectioner's sugar
- 2-4 Tablespoons boiling water
Directions:
- In a mixer fitted with a paddle attachment (or you can use a hand mixer) cream the butter and the cream cheese. Add the sugar and mix. With the mixer on low add the egg yolks one at a time. Add the flour and mix until the dough forms a ball. Do not over mix.
- Separate the dough into 5 equal parts. Wrap in plastic or wax paper. Chill for 2 hours.
- Preheat oven to 350° F. Line a cookie sheet with parchment paper or grease.
- Roll each piece of cookie dough into a circle 1/8-1/4 inch thick. Combine granulated sugar and cinnamon and sprinkle evenly over each circle. Cut each circle into 8 wedges.
- Place a scant teaspoon of jam at the wide end of each wedge. Begin to roll each wedge from the wide end to the point. Place each on prepared baking sheet point side down bending ends slightly to form a crescent. Bake for 10-14 minutes, or until golden brown. Remove cookies to rack and allow to cool.
- While cookies are baking make glaze by adding boiling water to the confectioner's sugar. Stir until sugar is dissolved. You want the glaze to be the consistency to allow you to drizzle it on the crescents with a spoon or pastry bag. Drizzle over each cookie and allow to cool completely.
________________________________________________________________
STRAWBERRY LEMONADE THUMBPRINT COOKIES (2-3 dz.)
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2 egg yolks
- ½ teaspoon lemon extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- Stonewall Kitchen Strawberry Jam
- Pink food coloring, optional
- Confectioners’ Sugar, optional for dusting
Directions:
- Preheat oven to 375° F. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, scraping the sides of the bowl as necessary.
- Add the egg yolks, lemon extract and food coloring (if using) and beat until fully combined.
- Add the flour and salt to the bowl. Turn mixer onto low until just incorporated and then increase the speed and combine completely until a dough is formed. Remove bowl from mixer.
- Scoop dough out a few tablespoons at a time and roll into a ball. Place on the prepared baking sheets. With your thumb or the back of a teaspoon, press the center down to create and indent. Continue until all dough is used.
- Bake cookies for 8 minutes. Remove from oven. Use a teaspoon to re-press the indents down. Fill with jam and place back into the oven to bake for an additional 4-5 minutes until edges are slightly browned and jam has set.
- Remove from oven and allow to cool slightly on the baking sheet. Finish cooling on a wire rack. Dust with confectioners’ sugar prior to serving, if desired.
________________________________________________________________
As you share these delectable creations with your loved ones, remember that you can find the Stonewall Kitchen jams mentioned in this blog post online or instore at The Farmhouse! These jams, as well as additional Stonewall Kitchen products we carry, make wonderful staples in your pantry, and thoughtful gifts for friends and family.
We hope these recipes have inspired you to explore the delightful possibilities that Stonewall Kitchen jams offer in the realm of baking. With their exceptional quality and irresistible flavors, these jams add a touch of magic to every bite.
Thank you for reading, and may your kitchen be filled with the sweet aroma of success as you create these divine treats. Happy baking!
