Angels Thumbprints Recipes

Steps:

• Preheat oven to 300 degrees F. Grease cookie sheets.
• Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
• Add vanilla, flour and salt, mixing well.
• Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
• Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

Steps:

• Combine flour baking soda and salt in medium bowl; set aside.
• Beat sugar, margarine,egg white and vanilla in large bowl with electric mixer at high speed until blended.
• Add flour mixture; mix well.
• Press mixture together to form a ball.
• Refrigerate 1/2 hour or overnight.
• Preheat oven to 375°F Lightly coat cookie sheet with nonstick cooking spray; set aside.
• Shape dough into 1-inch balls with lightly floured hands; place on cookie sheet.
• Press down with thumb in center of each ball.
• Bake 10 to 12 minutes or until golden brown.
• Remove to wire rack and cool completely.
• Fill each thumbprint with about 1 teaspoon fruit spread.

Steps:

• Cream butter, sugar, and shortening.
• Add egg yolks, salt, and flavorings. Beat together until fluffy.
• Add sifted dry ingredients and mix.
• Roll one teaspoon of dough into a ball for each cookie.
• Beat the egg whites until foamy. Dip cookie in eggwhite wash. Roll in nuts.
• Place 2 inches apart on ungreased cookie sheet. Using thumb, thimble, or thick handle of a wooden spoon make a depression in each cookie. If you have a child around to help, even better! Fill the thumbprints with apricot preserves.
• Bake at 325 degrees for 20 to 25 minutes.

Steps:

• For cookies:.
• Cream butter and sugar.
• Beat in the flour, extract and salt.
• Stir in the pecans.
• Shape dough into 1-inch balls and place on ungreased cookie sheet.
• Make thumbprint in each cookie.
• Bake at 300°F for 20-30 minutes.
• Let cool.
• For Icing:.
• Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.

Steps:

• Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Place sprinkles in a shallow bowl or bowls., Shape dough into 1-in. balls; dip tops in sprinkles. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Using a wooden spoon handle, enlarge any indentations that may have narrowed or closed. Remove from pans to wire racks to cool., For filling, bring sugar, butter and milk to a boil in a small saucepan, stirring constantly. Cook and stir 1 minute. Remove from heat. Add candy coating and vanilla; stir until smooth. Divide filling between 2 bowls. Using food coloring, tint filling in one bowl red and in the other bowl green. Spoon fillings into indentations; let stand until set.,