Gummy Bear Thumbprint Cookies Recipes

Steps:

• In a large bowl, cream together butter and brown sugar. Add egg yolks, one at a time. Stir in vanilla extract. Mix in flour and salt, stirring until completely combined. Cover bowl with plastic wrap and set in the freezer for 10 minutes. (This is will help prevent cracks when you make the center cavity.) 2. While the cookie dough is in the freezer, preheat the oven to 350 degrees and line a cookie sheet with parchment paper (or Silpat!). 3. Using a small cookie scoop, roll cookies into tablespoon-sized balls. Arrange cookies 1-1/2 inches apart on the cookie sheet. Using your thumb, press a deep hole in the middle of the cookie. Make it deep and wide enough so the gummy bears don't spill out, but not so deep that you crack the sides of the cookie too much. (You'll get the hang of it after a few tries.) 4. Bake cookies for 8-10 minutes, or until the cookies look almost done. Open the oven and pull the cookie sheet out enough to be able to reach the back row of cookies. Place a single gummy bear in each cookie cavity. Return cookie sheet back to oven and bake until the bottoms are golden brown. The gummy bears will melt completely in about two minutes, so know your oven! 5. Let cookies cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

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.

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.