Jelly-Glazed Doughnut Cookies
You can never have too many dessert recipes, so give Jelly-Glazed Doughnut Cookies a try. One portion of this dish contains about 1g of protein, 4g of fat, and a total of 146 calories. This recipe serves 40. For 53 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork has 33 fans. A mixture of sour cream, flour, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 4%, which is improvable. If you like this recipe, take a look at these similar recipes: Jelly Doughnut, Jelly Doughnut Pancakes, and Jelly Doughnut Bundt Cake.
Servings: 40
Preparation duration: 10 minutes
Cooking duration: 85 minutes
Ingredients:
2 teaspoons baking powder
Chocolate sprinkles, for decorating
2 1/4 cups confectioners' sugar
2 large eggs
2 1/2 cups all-purpose flour, plus more for dusting
3/4 cup granulated sugar
2 tablespoons grape jelly
1/3 cup fresh lemon juice
Finely grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
1/4 cup sour cream
10 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
Equipment:
baking paper
baking sheet
oven
whisk
bowl
hand mixer
spatula
Cooking instruction summary:
For the cookies: Position an oven rack in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, nutmeg and salt in a medium bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the sour cream, vanilla and lemon zest. Add the flour mixture to the butter mixture and use a rubber spatula to gently fold and stir until just combined. Scoop the dough by level tablespoonfuls onto one of the prepared baking sheets and refrigerate until slightly chilled and firm, about 15 minutes. With lightly floured hands, roll each piece out into a 51/2-inch-long rope. Join the ends together to form 2-inch rings. Place on the prepared baking sheets, leaving about a 1 inch between the cookies. Once you've filled the 2 baking sheets (you should be able to fit about 14 on each sheet), bake the cookies until puffed and very light brown on the bottom, 10 to 12 minutes, switching the baking sheets in the oven halfway through baking. Transfer the cookies to a rack to cool. Let the baking sheets cool and bake the remaining cookies. For the glaze: Whisk together the confectioners' sugar, lemon juice, grape jelly and 1/3 cup water in a medium bowl. Dip the rounded top of the cooled cookies into the glaze, letting any excess drip off, and place back on the rack. Immediately decorate with chocolate sprinkles before the glaze sets. Let the cookies sit for about 30 minutes for the glaze to harden. Store at room temperature in an airtight container for up to 3 days.
Step by step:
1. For the cookies: Position an oven rack in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
2. Whisk together the flour, baking powder, nutmeg and salt in a medium bowl.
3. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the sour cream, vanilla and lemon zest.
4. Add the flour mixture to the butter mixture and use a rubber spatula to gently fold and stir until just combined.
5. Scoop the dough by level tablespoonfuls onto one of the prepared baking sheets and refrigerate until slightly chilled and firm, about 15 minutes.
6. With lightly floured hands, roll each piece out into a 51/2-inch-long rope. Join the ends together to form 2-inch rings.
7. Place on the prepared baking sheets, leaving about a 1 inch between the cookies.
8. Once you've filled the 2 baking sheets (you should be able to fit about 14 on each sheet), bake the cookies until puffed and very light brown on the bottom, 10 to 12 minutes, switching the baking sheets in the oven halfway through baking.
9. Transfer the cookies to a rack to cool.
10. Let the baking sheets cool and bake the remaining cookies.
For the glaze
1. Whisk together the confectioners' sugar, lemon juice, grape jelly and 1/3 cup water in a medium bowl. Dip the rounded top of the cooled cookies into the glaze, letting any excess drip off, and place back on the rack. Immediately decorate with chocolate sprinkles before the glaze sets.
2. Let the cookies sit for about 30 minutes for the glaze to harden. Store at room temperature in an airtight container for up to 3 days.
Nutrition Information:
covered percent of daily need
