CLASSIC THUMBPRINT COOKIES
Steps:
- HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
- BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
- BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Roll into balls. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
- BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.
THUMBPRINT COOKIES
They say that good things come in small packages, and these jam-packed Thumbprint Cookies are proof. Fill yours with apricot, raspberry or even mint jelly-whatever suits your palate. You can't go wrong. This Thumbprint Cookies recipe won't let you! It's been tested to perfection. The shortbread-style cookie dough is a breeze to throw together and work with. It also bakes up deliciously, making some of the best Thumbprint Cookies you've ever tasted. It's not too sweet, which allows the jam to shine through. But the best part about these jam-filled cookies has got to be the almonds. Each ball of dough is rolled in finely chopped almonds before baking, which enriches the dough and adds a nubby texture that's truly delightful! So if you've been looking for classic Thumbprint Cookies that taste just like grandma's, search no more-you've found them!
Categories Dessert
Time 1h20m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together.
- Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each.
- Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Fill thumbprints with jelly.
Nutrition Facts : Calories 85, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 30 mg
PERFECT THUMBPRINT COOKIES
My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.
Provided by Chef John
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 50m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g
THUMBPRINT COOKIES
These easy cookies with a fruity jam filling are perfect teatime treats. Make a batch as a weekend project and fill your biscuit tin with sweet bites
Provided by Einfach Backen Team
Time 1h
Yield Makes 55-60 biscuits
Number Of Ingredients 7
Steps:
- For the shortcrust pastry, sift the flour and icing sugar into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour mixture until it is incorporated and then mix in egg yolks. Knead everything into a compact smooth dough. Wrap the dough and chill it for 1 hour.
- Remove the dough from the refrigerator and bring it to room temperature for 10 minutes. Form the dough into a long roll and divide it into 60 equal portions. Form a small ball from each portion and place it on a baking sheet covered with baking parchment (you will need two or more sheets). Press a dip (for the jam) into each ball with the handle of a wooden spoon.
- Heat the oven to 200C/fan 180C/gas 6. Heat the jelly or jam in a saucepan until it melts. Use a teaspoon to fill the dips in the dough balls.
- Bake for 12-15 minutes, then allow to cool completely. Finally, dust the cookies with some icing sugar. The cookies can be stored in an airtight container for several weeks.
THUMBPRINT COOKIES I
I usually make these around Christmas.
Provided by C. Keith
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 25 g, Cholesterol 35.8 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 116 mg, Sugar 13.1 g
RILEY'S THUMBPRINT COOKIES
A bite size, melt in your mouth delight! This recipe taste just like the local bakery. Easy! Just be sure not to make them too big. They are wonderful for any type of gathering, or when you just want to treat yourself to alittle bit of heaven. Also, great for kids with egg allergies, since there aren't any in the recipe!
Provided by Tandy Higgins
Categories Dessert
Time 17m
Yield 48 cookies
Number Of Ingredients 5
Steps:
- Cream together softened butter and sugar. Add in dry ingredients. Shape into small balls and place on ungreased cookie sheet. Press dent into each cookie with thumb. Bake at 375 degrees for 7 minutes. Fill center with icing made from powdered sugar and milk. Use food coloring in icing as desired. Do not substitute margarine for butter, the texture will not be the same.
Nutrition Facts : Calories 61, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 31.1, Carbohydrate 6.1, Fiber 0.1, Sugar 2.1, Protein 0.6
RASPBERRY THUMBPRINT COOKIES
Proving once and for all that jelly isn't just for breakfast, these jewel-toned treats are a must during the holiday season.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 66
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
- Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
- In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g
THUMB PRINT COOKIES THE ULTIMATE BEST!
Reminiscent of pecan sandies, these gorgeous cookies are as tasty as they are festive.
Provided by Deb Crane
Categories Jams & Jellies
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Blend flour and salt and set aside.
- 2. In a seperate mixer, whip butter that has been at room temperature until light and fluffy.
- 3. Add the sugar, and blend until light and fluffy. Add in the egg yolk and blend. Add the vanilla and blend.
- 4. Add in the flour and salt mixture and beat until blended. If adding the nuts, add them next and blend until it forms a dough ball. This is easier with a Kitchen aide blender.
- 5. With the dough, take small teaspoon size portions and roll into little balls. Place on a greased cookie sheet (or parchment lined cookie sheet) Make them small, and space them on the cookie sheets....they grow when they cook!
- 6. Into each ball on the cookie sheet, indent it with your thumb or finger (or even knuckle)
- 7. Bake them in a preheated 350 degree oven for about 10 minutes. Take them out of the oven. They will have puffed up a bit, and the indentation will be fairly lost at this point. Again, indent the cookies with the back of a spoon this time, while still hot. Place whatever filling you would like (about a 1/2 teaspoon in each cookie)
- 8. Return them to the oven and bake an additional 10 minutes, or until they are golden brown on the rims of the cookies. (the fillings might even "bubble" a bit, but that is ok.
- 9. * Any favorite jam,jelly or filling can be used in these cookies. The ones shown here, are apricot and strawberry preserves. Jellies tend to be more "runny" but will still work as well....depends on what you like and what you have on hand, but it is only limited to your imagination and tastes! Make this recipe your own by adding whatever your family likes. :) Seriously good cookies! And like I said, you might want to double this recipe, because they do not last long at all! :)
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- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter and sugar for 1-2 minutes or until well combined. Mix in the eggs yolks, vanilla extract, and salt until fully combined, then mix in the flour. The mixture will be a little crumbly at first but it will come together as you continue mixing it.
- Using a one-tablespoon cookie scoop or measuring tablespoon, measure out the cookie dough, roll into balls, roll each one in granulated sugar (optional), then place on the prepared baking sheets.
- Use your thumb (or the handle of a large wooden spoon) to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of jam into the indentation in each one.
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- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
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- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- In a stand mixer with the paddle attachment cream butter and sugar until light and fluffy, 1-2 minutes.
- Add in egg yolk and vanilla and mix until combined. Make sure to scrape down the sides of the bowl.
- Next add in the salt and flour and mix until the dough is completely combined. You don't have to worry about over mixing this dough. It is important that all of the flour and butter is completely mixed before rolling the cookies. (It will look dry and crumbly that is ok!)
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