APRICOT CREAM CHEESE THUMBPRINTS
These always look so pretty on the cookie plates I give for Christmas.
Provided by Mellan
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 2h30m
Yield 84
Number Of Ingredients 10
Steps:
- In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
- Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 89.5 calories, Carbohydrate 11.8 g, Cholesterol 16.1 mg, Fat 4.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 43.3 mg, Sugar 5.7 g
ALMOND AND APRICOT THUMBPRINT COOKIES
Smooth and creamy almond butter provides a rich, nutty backdrop for dollops of tart apricot jam in these crowd-please thumbprint cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat almond butter and butter on medium until smooth. Add brown sugar and beat until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat just until combined (dough will be slightly crumbly).
- Place granulated sugar in a small bowl. Roll level tablespoonfuls of dough into balls and gently roll in sugar to coat. Place on two parchment-lined rimmed baking sheets, 1 1/2 inches apart. Bake until cookies are puffed, 8 minutes. Remove sheets from oven and, with the bottom of a round 1/2 teaspoon measuring spoon, make an indentation in center of each cookie. Bake until set, 5 to 7 minutes. Let cookies cool on wire racks, 20 minutes. Stir jam and spoon 1/2 teaspoon into each indentation.
Nutrition Facts : Calories 264 g, Fat 16 g, Fiber 1 g, Protein 4 g
APRICOT-PECAN THUMBPRINT COOKIES
I enjoy experimenting with cake mixes to make new cookie recipes. I love apricot, but feel free to fill the thumbprint in the center of these goodies with any fruit preserve you like. —Nancy Johnson, Laverne, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 7 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, beat cake mix, flour, oil, 4 eggs, cinnamon and ginger until well blended., In a shallow bowl, whisk water and remaining eggs. Place half of the pecans in another shallow bowl. Shape dough into 1-in. balls. Dip in egg mixture, then coat with pecans, adding remaining pecans to bowl as needed. Place cookies 2 in. apart on greased baking sheets., Press a deep indentation in center of each cookie with the end of a wooden spoon handle. Fill each indentation with preserves. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 88mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
TENDER APRICOT THUMBPRINTS
You can use raspberry, cherry, strawberry or any kind of preserves. Just don't use jelly-it's too runny.
Provided by Paula Todora
Categories Cookies
Time 25m
Number Of Ingredients 5
Steps:
- 1. In the bowl of an electric mixer, beat cream cheese and butter on medium high 3 minutes, until light and fluffy. Add sugar and beat 1 minute.
- 2. Gradually add flour, on low speed, and mix until combined. Cover and chill 2 hours.
- 3. Scoop 2 Tablespoons at a time and place on baking sheet lined with parchment paper. Press thumb in the middle and fill with 1 teaspoon preserves. Bake 10 minutes. Let set on baking sheet 10 minutes and remove to cooling rack.
CARAMEL APRICOT THUMBPRINT COOKIES
Provided by Food Network
Categories dessert
Time 57m
Yield 4 dozen (1 3/4-inch) cookies
Number Of Ingredients 12
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 two teaspoons dough for each cookie. Form into balls by rolling between your palms. 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 1/2 teaspoon caramel topping into the indentation of each cookie. Then place about 1/2 teaspoon preserves on top of the caramel. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.
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
APRICOT THUMBPRINTS
Try one of our other thumbprint variations: Raspberry Thumbprints, Ganache Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 3
Steps:
- Roll dough into 1-inch balls, then roll in finely chopped nuts, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
- Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
- Let cool completely. Spoon jam filling into thumbprints.
APRICOT THUMBPRINT COOKIES
Make and share this Apricot Thumbprint Cookies recipe from Food.com.
Provided by Joy1996
Categories Dessert
Time 3h15m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Combine butter, sugar and cream cheese; mix until well blended.
- Blend in egg and lemon juice; mix well.
- Add flour and baking powder; mix well.
- Chill at least 3 hours.
- Shape into 1" balls.
- Place on ungreased baking sheet; make indentation in center with your thumb or the back of a spoon.
- Fill indentation with 1 tsp (approximately) of apricot preserves.
- Bake for 15 minutes; remove from cookie sheet to cool.
- Dust with powdered sugar.
More about "tender apricot thumbprints recipes"
MELT-IN-YOUR-MOUTH THUMBPRINT COOKIES | PRETTY. SIMPLE.
From prettysimplesweet.com
5/5 (3)Total Time 40 mins
- Using a handheld or stand mixer with a paddle attachment, beat butter and sugar on medium speed for 3-4 minutes until fluffy. Add egg yolks and vanilla extract and beat until combined. Reduce speed to low. Add flour and beat just until combined. Do not overmix. The dough will be soft at this point so cover the bowl with plastic wrap and place in the fridge for about 1 hour or until firm enough to easily roll into balls.
- Take dough out of the fridge. Roll dough into 3cm balls, the size of 1 tablespoon. Place onto prepared baking sheet, spacing them about 5cm apart. Use your thumb or the back of a wooden spoon to make an indentation into the center of each cookie, and fill with about 1/2 teaspoon jam.
- Bake cookies for 13-15 minutes, or until cookies appear golden brown at the edges. Transfer to a wire rack and allow to cool completely.
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