PINEAPPLE-COCONUT THUMBPRINT COOKIES
Gather the whole family to make these Pineapple-Coconut Thumbprint Cookies from My Food and Family. Fill these tasty coconut thumbprint cookies with pineapple preserves and bake for a great dessert everyone will love.
Provided by My Food and Family
Categories Festive 2019
Time 50m
Yield 20 servings, 2 cookies each
Number Of Ingredients 3
Steps:
- Heat oven to 350°F.
- Prepare dough from Easy Cut-Out Cookies recipe.
- Roll into 40 balls, using about 1 Tbsp. dough for each ball. Roll, 1 at a time, in coconut until evenly coated on all sides with coconut.
- Place, 1 inch apart, on baking sheets sprayed with cooking spray. Use thumb to indent centers; fill with preserves, adding about 1/4 tsp. preserves to each indentation.
- Bake 13 to 15 min. or until coconut is lightly toasted. Cool 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BROWN BUTTER THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield about 36 cookies
Number Of Ingredients 8
Steps:
- Line 2 baking sheets with parchment paper. Melt the butter in a small skillet or saucepan over medium heat. Cook, swirling the pan, until brown flecks appear and the butter smells nutty, about 7 minutes. Pour into a heatproof bowl. Freeze, stirring occasionally, until the butter is spreadable, 35 to 40 minutes. Meanwhile, whisk the flour, baking powder, cardamom and salt in a medium bowl; set aside.
- Beat the browned butter and 1/2 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together.
- Roll the dough into 1-inch balls, then roll in the remaining 1/4 cup sugar. Arrange about 1 1/2 inches apart on the prepared baking sheets. Use the handle of a wooden spoon to indent the centers, pinching together any large cracks (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Fill each indentation with 1/2 to 1 teaspoon jam. Bake, switching the pans halfway through, until the cookies are set and lightly browned on the bottom, 20-25 minutes. Let cool completely on the baking sheets.
THUMBPRINTS
Provided by Food Network Kitchen
Time 55m
Yield 72 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a bowl. Beat the butter, granulated sugar and vanilla in a large bowl with a mixer until light and fluffy. Add half of the dry ingredients and mix until just combined, then mix in the remaining dry ingredients. Knead a few times by hand to bring the dough together.
- Roll teaspoonfuls of dough into balls and place about 1/2 inch apart on the prepared baking sheets. Make an indentation in the center of each ball with a small measuring spoon or the back of a pen. Fill each indentation with jam (a scant 1/8 teaspoon).
- Bake until the edges of the cookies are golden, 15 to 20 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Dust with confectioners' sugar, if desired. Store in an airtight container up to 1 week.
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