Orange Thumbprint Cookies Recipes

Steps:

• Heat oven to 350°F. Spray or lightly grease 2 large cookie sheets.
• In large bowl, beat 3/4 cup butter with electric mixer on medium speed until fluffy. Beat in 1/2 cup sugar, the egg yolks, vanilla and orange peel until light and fluffy. In medium bowl, mix flour, baking powder and salt until well blended. On low speed, beat flour mixture into butter mixture.
• Shape dough into 1 1/4-inch balls. Measure 2 tablespoons sugar into small bowl. Dip top of each ball into sugar. On cookie sheets, place balls 2 inches apart. Make large indentation in center of each cookie with thumb or end of wooden spoon or thumb.
• Bake 12 to 14 minutes or until set. If necessary, make another indentation in center of each cookie with thumb or end of wooden spoon or thumb. Cool 2 minutes; remove from cookie sheets to cooling rack.
• Meanwhile, in small microwavable bowl, microwave chocolate chips, cream and 1 tablespoon butter uncovered on High 40 seconds; stir. Continue heating and stirring 15 seconds at a time until smooth. Stir in corn syrup. Spoon generous 1/2 teaspoon filling into indentation of each cookie. Top each cookie with piece of sugared orange peel.

Steps:

• In large bowl, beat butter with electric mixer on medium speed until creamy; add granulated sugar, beating until blended. Add egg, orange peel and vanilla; beat until blended. On low speed, beat in flour and salt until blended. Wrap dough in plastic wrap. Refrigerate 1 hour.
• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Shape dough into 1-inch balls. On cookie sheet, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Quickly remake indentations with end of wooden spoon, if necessary. Immediately remove from cookie sheet to cooling rack; cool completely. Sprinkle with powdered sugar. Fill each thumbprint with about 1/4 measuring teaspoon of jam.

Steps:

• cream butter and shortening.
• slowly add powdered sugar while creaming (occasoinally scrape down bowl with spatula).
• add flavoring.
• stir in flour & cornstarch (dogh will be very thick).
• refridgerate over night.
• preheat oven to 350 degrees.
• take pieces of dough and roll them into balls about 1/2-3/4" in size. place 2 inches apart on ungreased cookie sheet.
• make a small indentation in cookies with back of wooden spoon (prettier looking than using your thumbs).
• fill depressions with orangel marmalade.
• bake on middle rack for 10-15 minutes or until beginning to look slightly golden on bottoms.
• remove from cookie sheet to cool on racks.

Steps:

• Line 2 baking sheets with parchment paper.
• Add the pistachios to the bowl of a food processor and process until ground into a slightly coarse, but even crumb (it should resemble almond flour and hold together briefly when pressed between your fingers). Measure out ¾ cup plus 2 tablespoons of the ground pistachio and transfer to a medium bowl, reserving the remaining 2 tablespoons for garnish.
• Add the flour, salt, and baking powder to the bowl with the ground pistachios and whisk to combine.
• In a large bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 1-2 minutes. Add the egg and orange zest and beat until evenly distributed.
• Add the dry ingredients to the butter mixture in 3 additions, mixing after each addition until just incorporated. Finish bringing the dough together with your hands, if needed.
• Use a ½-ounce scoop, portion the dough onto the prepared baking sheets, spacing 2 inches apart. Press the tip of your thumb or the back of a wooden spoon into the center of each cookie to create a deep well, being careful not to press through the cookie entirely. Lightly cover with plastic wrap and transfer to the freezer for 30 minutes, or refrigerate for about 1 hour, until firm.
• Arrange the racks in the center of the oven. Preheat the oven to 350°F (180°C).
• Bake the cookies for 14-16 minutes, turning once halfway through, until puffed and golden on the bottoms. The thumbprints will lose some of their definition during baking, so use the back of a teaspoon measure to press into indentation immediately after removing from the oven, then let cool completely, about 20 minutes.
• While the cookies cool, make the ganache: Add the chocolate to a medium bowl. Microwave the cream on medium power for 45-60 seconds, until just steaming. Pour the hot cream over the chocolate and let sit for 1-2 minutes to give the chocolate time to melt. Add the corn syrup, if using, then whisk until completely smooth. Transfer the ganache to a piping bag or zip-top bag.
• Once the cookies have cooled, pipe (or spoon) about 1½ teaspoons of ganache into each thumbprint. Alternatively, use a teaspoon to spoon the ganache onto the cookies. Garnish each cookie with the reserved pistachio flour or a single whole pistachio, if desired. Let the ganache set for about 30 minutes before serving.
• Enjoy!

Steps:

• Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed. Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
• Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes.
• Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
• Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.