Sweetheart Thumbprints Recipes

Steps:

• Preheat oven to 350˚F. Beat butter with confectioners' sugar, vanilla, and salt until thoroughly combined, about 1 minute. Beat in flour until a dough forms.
• Roll level tablespoons of dough into balls; arrange 1 inch apart on parchment-lined baking sheets. Using the end of the handle of a flat-bottomed eating utensil or rubber spatula, press two deep indentations into the center of each ball to create a V (it will expand during baking to become a heart).
• Bake until bottoms are golden and cookies are just set, 17 to 20 minutes. Meanwhile, stir together sanding sugar and a tiny pinch of luster dust. In a small bowl, beat egg white with 1 teaspoon water. Working with a few cookies at a time, brush tops with egg wash and sprinkle generously with sanding-sugar mixture.
• Return to oven and bake until egg wash is dry and sugar has set, about 1 minute. Let cookies cool 5 minutes on sheets, then transfer to wire racks and let cool completely.
• In a small saucepan, bring jam to a boil. Press through a fine-mesh strainer; discard solids. Spoon into heart indentations (about 1/2 teaspoon per cookie), or transfer heated jam to squeeze bottles for more precision. Let jam set completely before serving. (Cookies can be stored in an airtight container at room temperature up to 5 days.)

Steps:

• Mix flour and baking soda in medium bowl; set aside. Beat margarine, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg; beat 1 minute. Gradually add flour mixture, stirring until well blended. Stir in pecans; cover. Refrigerate 1 hour.
• Preheat oven to 375°F. Shape dough into 42 (1-inch) balls; place, 2 inches apart, on lightly greased baking sheets. Make small indentation in each ball with thumb. Spoon 1/2 tsp. of the preserves into each indentation.
• Bake 8 to 10 minutes or until lightly browned. Cool on wire racks. Drizzle with Quick Glaze. Store in airtight container at room temperature.

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. , Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.

Steps:

• In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg yolk and extract. Gradually beat in flour. Refrigerate, covered, at least 2 hours or until firm., Preheat oven to 350°. Shape into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Press a deep indentation in center of each with your thumb., Bake 12-14 minutes or until edges are light brown. Remove from pans to wire racks. Fill each with 1/4 teaspoon preserves; cool completely. Freeze option: Freeze unfilled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers and fill with preserves.

Steps:

• Heat oven to 350*.
• Cream sugar, shortening, butter, vanilla and egg yolk.
• Stir in flour and salt until dough holds together.
• Shape into 1 inch balls.
• Beat egg white slightly.
• Dip each cookie ball in the egg white; roll in the nuts.
• Place 1 inch apart on cookie sheet.
• Press thumb deeply in center of each.
• Bake until light brown, about 8-10 minutes.
• Remove from cookie sheet, cool.
• Fill thumbprints with jelly.