The pot lid rattles and you know dinner is almost ready. You catch that satisfying little hiss from the valve and your mouth starts watering. It6#39;s like a countdown with your pressure cooker, sealing ring in place and broth depth just right to get things cooking good.
You remember the last time you made these thumbprint cookies. The dough was just right, soft but firm enough to hold a little jam dollop. That float valve popping up reminds you the timer6#39;s ticking down, and soon enough that oven will get a break.
It6#39;s kinda funny how you connect cooking with those small sounds. The valve hiss, the pot6#39;s rhythm, even the scent sneaking out when you do the natural release. This recipe gets you there every time without fail. Now, let6#39;s get those cookies bakin6#8217;.
Why This Recipe Works Every Single Time
- The butter is softened just right to cream with sugars, giving a tender crumb.
- Using both white and light brown sugar adds a perfect combo of sweetness and moisture.
- Egg yolk binds ingredients but keeps cookies soft, not dry like whole eggs sometimes do.
- Cornstarch in the mix makes these cookies crisp but soft enough to hold their shape.
- Rolling dough in sugar before baking adds a sweet snap and helps with that nice crust.
All the Pieces for This Meal
- 1 cup unsalted butter, softened to room temp. You want it ready to mix, not melty.
- ⅓ cup sugar for sweet, simple flavor that doesn6#39;t overpower.
- ⅓ cup light brown sugar packed tight, adds that rich, caramel-y taste.
- One large egg yolk to keep it tender and neat.
- ¾ teaspoon vanilla extract to give it that classic cookie vibe.
- 2 ¼ cups all purpose flour for the dough6#8217;s backbone.
- 2 teaspoons cornstarch, the secret for that crisp snap.
- ½ teaspoon salt balances the sweetness and pumps the flavor.
- Optional half cup sugar for rolling, for that fun crunchy shell.
- A third cup of your fav jam or preserves. Raspberry6#8217;s my go-to for a little zing.
Walking Through Every Single Move
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment. This setup will keep your cookies from sticking and looking all janky.
In a big bowl, cream that softened butter and both sugars till it6#8217;s light and fluffy. You gotta scrape those sides down, so no sticky bits hide.
Add your egg yolk and vanilla extract next. Mix it up good so the flavor gets through every nook.
In another bowl, whisk together your all purpose flour, cornstarch, and salt. This dry mix keeps your cookies even and smooth.
Slowly add the dry stuff to the wet mix. You6#8217;re looking for a soft dough that6#8217;s easy to handle, not too crumbly or sticky.
Scoop dough with a cookie scoop or spoon, rolling each into a 1-inch ball. If you want, roll 6#8216;em in that extra sugar - it6#8217;s worth it.
Place the balls on your sheet, giving 6#8217;em at least 2 inches so they ain't smushing each other when they bake. Thumbprint deep in the center of each ball with your thumb or the back of a spoon.
Fill each indentation with about half a teaspoon of jam or your chosen preserves. Then bake for 12 to 14 minutes or until edges just start to golden up.
Let 6#8217;em chill on the sheet for 5 minutes after cooking. Then shift to a wire rack so they cool right and don6#8217;t get soggy underneath.
Time Savers That Actually Work
- Prep the dough the night before and keep wrapped in fridge. It6#8217;ll be easier to handle when chilled and you save an hour on baking day.
- Use a cookie scoop to grab even sizes quick. No guesswork, no mess.
- Line your baking sheets with parchment paper ahead of time. One less thing to wash and your cookies slide off easy.
- If your pressure cooker6#8217;s got a timer, you can set it and forget it. Just listen for that valve hiss telling you it6#8217;s cooking right.
When You Finally Get to Eat
You catch yourself just staring at those shiny little jam-filled centers. The sugar crust crackles when you bite in, a perfect contrast to the soft crumb inside.
The vanilla and butter mix feels like a warm hug, and the raspberry pop wakes up your taste buds real good. You recall the valve hiss from earlier, somehow makes the first bite taste sweeter.
It6#8217;s just one of those moments where all the waiting pays off. You wanna make another batch right after these are gone, and that6#8217;s saying something.
How to Store This for Later
- Room temp works fine if you eat within 3 days. Store in an airtight container to keep them from drying out.
- For longer storage, pop your cookies in the fridge stacked between parchment paper. They keep fresh up to a week.
- If you wanna freeze, lay cookies flat in a zip-top bag with parchment between layers. Thaw at room temp when you6#8217;re ready to snack.
The FAQ Section You Actually Need
- Can I use my pressure cooker to bake these cookies? Yessir. While you usually think pressure cookers for savory stuff, using the sealing ring and setting your cooker for a low steam bake on a trivet can work. Just watch your broth depth real good and use natural release.
- What kinda jam works best? Honestly, pick your fave. Raspberry, strawberry, apricot all do great. You just wanna make sure it6#39;s not too runny or your cookies get soggy.
- Can I use frozen dough? Yeah, frozen dough balls work great. Just add a couple minutes extra to baking time if you6#8217;re going oven route.
- How to avoid cookies spreading too much? Chill dough before baking and keep your butter at room temp but not soft to melting.
- Why cornstarch in the recipe? Cornstarch helps cookies stay snappy and gives that nice delicate crumb texture6#8212;it6#8217;s a small thing that really boosts your cookie game.
- What6#39;s the best way to do natural release? After pressure cooking or steam bake, don6#39;t mess with the valve. Just let that float valve drop on its own. It keeps the cookie structure perfect and lets the dough settle nice.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don6#8217;t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Slow Cooker Pierogi Kielbasa Casserole Recipe
Ingredients
Main ingredients
- 3 boxes cheddar pierogies mini-sized
- 4 cups chicken broth
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
- 1 lb kielbasa sliced
- Salt and pepper to taste
Instructions
Instructions
-
Spray your slow cooker with non-stick cooking spray to prevent sticking.
-
Evenly layer the frozen pierogies in the bottom of the slow cooker.
-
Place the sliced kielbasa on top of the pierogies. Sprinkle salt and black pepper to taste.
-
In a separate bowl, whisk together the chicken broth and cream cheese until mostly smooth.
-
Pour the creamy broth mixture over the pierogies and kielbasa in the crockpot.
-
Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours until heated through and bubbly.
-
In the last 15 minutes of cooking, sprinkle shredded cheddar cheese on top and cover to melt.
-
Gently stir everything once melted and serve hot.
Notes
Thumbprint Cookies: Tips for Perfect Thumbprint Cookies and More
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup unsalted butter softened to room temperature
- ⅓ cup sugar
- ⅓ cup light brown sugar packed
- 1 egg yolk large
- ¾ teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ cup sugar for rolling, optional
- ⅓ cup jam or preserves raspberry used in recipe
Instructions
Instructions
- Place butter in mixing bowl and beat until creamy.
- Add sugars and beat until well-combined and fluffy.
- Add egg yolk and vanilla extract; mix well.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add dry ingredients to wet until combined. Dough will be dry and crumbly but work together by hand if needed.
- Roll dough into 1 tablespoon-sized balls, smoothing cracks. Optionally roll each ball in granulated sugar.
- Use thumb or back of teaspoon to press indent in center of each dough ball.
- Place cookie dough on plate or tray and chill in freezer for 30 minutes.
- Preheat oven to 375°F (190°C). Warm jam slightly until easy to stir, not hot.
- Fill each thumbprint with jam. Place cookies 2 inches apart on parchment-lined sheet.
- Bake 11 minutes or until edges are just golden. Let cool completely on sheet before enjoying.
