RASPBERRY-ALMOND THUMBPRINT COOKIES
These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze.-Lana White, Roy, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.
Nutrition Facts : Calories 94 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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
RASPBERRY PISTACHIO THUMBPRINTS
Thumbprint cookies are a Christmas classic, and I especially like my updated version with pistachios. The rich, buttery bites are not only delicious, but they are also pretty enough to give for gifts-if you manage to share them! -Laura Murphy, Columbus, Mississippi
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam., Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 65mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
Provided by Dee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g
JAM THUMBPRINT COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
RASPBERRY OATMEAL BARS WITH TRUVIA® BAKING BLEND
Provided by Food Network
Time 45m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Place oats, flour, cinnamon, butter, salt, vanilla and Truvia® Baking Blend in mixing bowl, mix on low speed for 1 minute.
- Scrape sides of bowl, mix on medium speed for 2 minutes.
- Place 2/3 of oat mixture into greased 13-by-9-inch baking pan; set aside remaining 1/3 of mixture for topping.
- Press oat mixture into bottom of pan to form crust.
- For filling: blend raspberries, Truvia® Baking Blend, lemon juice and cornstarch until uniform. Spread over pressed oat mixture.
- For topping, add remaining oatmeal mixture.
- Bake at 325 degrees F for 35 to 40 minutes until golden brown.
RASPBERRY OATMEAL BARS
Quick and easy, but they taste so decadent.
Provided by Megan
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 38m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
- In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
- Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 31.8 g, Cholesterol 0.4 mg, Fat 8.7 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 207.8 mg, Sugar 18 g
SIOBHAN'S THUMBPRINT COOKIES
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the dough with your thumb or a small pestle, and don't overfill the hole with jam, as these cookies will flatten and spread in the oven. Also, be sure to leave plenty of room in between the dough on the cookie sheet. Use a doily as a stencil to dust the confectioners' sugar in a festive pattern.
Provided by Siobhan Adcock
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Shower Christmas Eve Party Jam or Jelly Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, sift together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
- Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
JAM AND OATMEAL THUMBPRINT COOKIES
These are such a delicious tea cookie - and this recipe makes 5 dozen!! To store, place in a container, and separate layers with parchment paper. Easy to freeze.
Provided by Chef mariajane
Categories Dessert
Time 13m
Yield 5 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Line w baking sheets with parchment paper.
- Beat first 4 ingredients together in mixing bowl. Add remaining ingredients and mix to combine.
- Drop by tablespoonful onto prepared baking sheets. Using the tip of a wooden spoon or a small thumb, gently make an indentation in the cookie, making sure that the sides and bottom remain intact. Squeeze about 1/2 teaspoons of the spread into each cookie.
- Bake in preheated oven 11-13 minutes, or until cookie is brown and jam is set.
- Cool 10 minutes, then transfer to racks.
Nutrition Facts : Calories 939, Fat 36, SaturatedFat 18.8, Cholesterol 115.5, Sodium 617.2, Carbohydrate 143.6, Fiber 6.3, Sugar 54.8, Protein 14.2
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