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Jelly Tots

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Jelly Tots

Cuisine:American

Course:Dessert

30m prep 15m cook 1h 0m ready

About forty-two 1 ½-inch cookies You may call these thimble cookies, deep-well cookies, or thumbprint cookies, but a rose by any other name…

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 sticks (8 oz or 225g) unsalted butter, softened
    • ⅔ cup (130g) sugar
    • 1 ½ teaspoons vanilla or almond extract
    • (Finely grated zest of 1 lemon)
    • 1 large egg
    • 2 ½ cups (315g) all-purpose flour
    • ½ teaspoon salt
    • ¼ teaspoon baking powder
    • (Colored sprinkles, decorating sugar, or nonpareils)
    Sub-recipe steps
    1. Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy: 2 sticks (8 oz or 225g) unsalted butter, softened; ⅔ cup (130g) sugar
    2. Add and beat until combined: 1 ½ teaspoons vanilla or almond extract; (Finely grated zest of 1 lemon)
    3. Beat in: 1 large egg
    4. Stir in until blended: 2 ½ cups (315g) all-purpose flour; ½ teaspoon salt; ¼ teaspoon baking powder
    5. Divide the dough into thirds, shape into disks, and wrap in plastic. Refrigerate for at least 1 hour or for up to 1 day.
    6. Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
    7. Working with 1 portion of dough at a time, roll out ¼ inch thick. Cut out cookies using 2- or 3-inch cutters and arrange about 1 inch apart on the prepared baking sheets. Gather the scraps and reroll one time to cut more cookies. If desired, sprinkle the cookies very lightly with: (Colored sprinkles, decorating sugar, or nonpareils)
    8. Bake until the cookies are lightly colored on top and slightly darker at the edges, 10 to 12 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely. If desired, decorate the cooled cookies with: (Royal Icing)
  • Sugar
  • 1 egg white, slightly beaten
  • 1 cup finely chopped toasted nuts
  • About ¾ cup any flavor preserves or jam

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Rolled Sugar Cookies
  • Sugar
  • 1 egg white, slightly beaten
  • 1 cup finely chopped toasted nuts
  • About ¾ cup any flavor preserves or jam

Let's Cook

  1. Step 1.

    Prepare the dough for: Rolled Sugar Cookies

  2. Step 2.

    Roll the dough into a ball, wrap, and refrigerate for 30 minutes for easier handling.

  3. Step 3.

    Preheat the oven to 375°F. Grease or line 2 baking sheets with parchment paper.

  4. Step 4.

    Form the dough into 1-inch balls. Roll them in: Sugar

  5. Step 5.

    Or, for a fancier cookie, roll in: 1 egg white, slightly beaten

  6. Step 6.

    and then in: 1 cup finely chopped toasted nuts

  7. Step 7.

    Place the cookies about 1 inch apart on the prepared baking sheets. Depress the center of each cookie with your thumb and fill the centers of the cookies with: About ¾ cup any flavor preserves or jam

  8. Step 8.

    using about 1 teaspoon per cookie. Bake until set, 12 to 15 minutes, switching racks and rotating the sheets halfway through. Let cool for 2 to 3 minutes on the sheets, then transfer to a wire rack to cool completely.

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