THUMBPRINT BUTTER COOKIES
These buttery little rounds add beautiful color to a platter of treats. Fill the thumbprint in the center with any fruit preserves you like. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in egg, oil, vanilla and butter flavoring. In another bowl, whisk together flour, cornstarch, baking powder and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes., Remove from pans to wire racks to cool. Fill with preserves.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
GIANT'S THUMBPRINT COOKIES
Make and share this Giant's Thumbprint Cookies recipe from Food.com.
Provided by Mizzy
Categories Dessert
Time 40m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°. Butter a baking sheet.
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated. Using your hands, roll the dough into golf-ball-sized balls and arrange them 2-inches apart on the cookie sheet, flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam.
- Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight container.
Nutrition Facts : Calories 185, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 19.2, Carbohydrate 21.7, Fiber 0.5, Sugar 9.6, Protein 1.6
BUTTER AND JAM THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 1h8m
Yield about 24 to 30 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Whisk the flour, baking powder and salt together in a bowl.
- In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
- Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
- Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
RASPBERRY THUMBPRINT BUTTER COOKIES
These are quite similar to a shortbread --- for the holidays place a candied red or green cherry in the middle of each cookie in place of the jelly or jam.
Provided by Kittencalrecipezazz
Categories Dessert
Time 18m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- set oven to 325 degrees F.
- Lightly grease a cookie/baking sheet.
- In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
- In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
- Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.
- Push down slightly using the palm of your hand then make a small indent in the middle of each cookie.
- Spoon about 1 teaspoon jelly or jam into the hole.
- Bake for about 8-10 minutes (watch closely that the edges do not brown too much).
- Cool on wire racks.
Nutrition Facts : Calories 130.5, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 56.9, Carbohydrate 14.3, Fiber 0.3, Sugar 5.7, Protein 0.9
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