WHITE CHOCOLATE RASPBERRY THUMBPRINT COOKIES
These are my favorite. You can use any flavor jam you want. The servings will depend on the size of your cookies. If you use the Wilton® bags, you can skip a step and just melt the chocolate in the bag.
Provided by SDSMarvin
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 3h30m
Yield 24
Number Of Ingredients 13
Steps:
- Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
- Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
- Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 23.1 g, Cholesterol 19.5 mg, Fat 11.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 76.7 mg, Sugar 14.9 g
NUTTY CHOCOLATE-RASPBERRY THUMBPRINT COOKIES
Adapted from Cook's Country. This recipe was a finalist in their 2010 Christmas Cookie contest. It was submitted by Ronna Farley. I prefer to use walnuts instead of pecans.
Provided by Chocolatl
Categories Dessert
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine flour, cocoa, baking powder, baking soda and salt, and set aside.
- Beat butter and sugar together until light and fluffy.
- Add egg and vanilla and mix until just combined.
- Add flour mixture, and mix until just combined.
- Take 1 tablespoon of dough and shape into a 1" ball.
- Roll in nuts.
- Repeat with remaining dough.
- Place dough balls 2" apart on baking sheets lined with parchment paper.
- Using a the bottom of a 1-teaspoon round measuring spoon, make an indentation in the center of each ball.
- Fill indentations with jam.
- Bake until cookies are set, about 10 minutes.
- Cool 5 minutes on cookie sheets, then remove to racks.
- When cookies are cooled, drizzle with melted chocolate.
- These can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 113, Fat 5.8, SaturatedFat 2.3, Cholesterol 12.4, Sodium 55.3, Carbohydrate 14.3, Fiber 0.7, Sugar 8.7, Protein 1.4
NUTTY THUMBPRINT COOKIES
From Taste of Home, submitted by Georgia MacDonald, I love this nutty variation on a classic holiday cookie - the jam thumbprint. I also LOVE that it is designed to roll up and freeze the dough, so that you can bake the cookies off whenever you need! This is dangerous, trust me! :) As alway, with thumbprint cookies, you can switch things up by using several different jams or jellies.
Provided by Lizzymommy
Categories Dessert
Time 37m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
- Shape dough into 1-inch balls, roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
- TO USE FROZEN COOKIE DOUGH: Place the dough balls 2-inches apart on baking sheets coated with cooking spray. Bake at 350-degrees for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
- TO USE DOUGH WITHOUT FREEZING: To prepare cookies without freezing, shape dough into 1-inch balls; roll balls in egg white, then in nuts. Place about 2-inches apart on baking sheets coated with cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350-degrees for 12-14 minutes or until lightly browned. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
Nutrition Facts : Calories 142.1, Fat 8.7, SaturatedFat 3.6, Cholesterol 24.1, Sodium 76.3, Carbohydrate 15.1, Fiber 0.7, Sugar 7.5, Protein 1.6
RASPBERRY THUMBPRINT COOKIES
Raspberry-filled, fragile, buttery pecan-crusted cookies. They remind me of a miniature pie in flavor and looks. They are a delicious cookie any time of the year, but especially perfect for the holiday season. Other fillings can be used; any jelly, jam, candied fruit or tinted powdered sugar icing. Our family favorite is raspberry jam.
Provided by Becca Crumrine
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, vegetable shortening, and brown sugar together in a bowl until smooth and creamy; beat in egg yolks and vanilla extract. Retain egg whites for a later step. Stir flour into butter mixture 1 cup at a time; mix in salt.
- Beat egg whites in a separate bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in pecans. Place cookies on an ungreased baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of raspberry jam into the hollow.
- Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 9.8 g, Cholesterol 11.9 mg, Fat 6.7 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 41.2 mg, Sugar 5.2 g
CHOCOLATE-RASPBERRY THUMBPRINTS
Watch the how-to video to see how easy Chocolate-Raspberry Thumbprints are to make. Once you've tried Chocolate Raspberry Thumbprints, you may not want to go back to regular chocolate cookies again.
Provided by My Food and Family
Categories Festive Recipes
Number Of Ingredients 10
Steps:
- Mix flour, baking soda and salt. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add cream cheese; stir until completely melted. Stir in 1 cup sugar, egg and vanilla. Add flour mixture; mix well. Refrigerate 15 min.
- Heat oven to 375°F. Roll dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
- Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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