Thumb Print Cookies The Ultimate Best Recipes

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.

Steps:

• Preheat oven to 325 degrees. With an electric mixer on medium speed, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. In a separate bowl, whisk together flour and salt; add to butter mixture, beating on low until combined.
• Combine ground almonds with remaining 2 tablespoons sugar in a small bowl. Form dough into 1-inch balls, and dip in beaten egg white, then in almond-and-sugar mixture. Make a deep indentation in the center of each ball with your finger or a wooden spoon. Place 1 inch apart on parchment-lined baking sheets.
• Bake 10 minutes, remove from oven, and press down the centers again. Rotate sheets, and bake until golden brown, 8 to 10 minutes more. Transfer sheets to a wire rack to cool slightly. Fill center of each cookie with about 1 teaspoon jam. Let cool completely. Thumbprints can be stored at room temperature in an airtight container, between parchment, up to 1 day (or 3 days, if not filled with jam).

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.

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! :)

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Whisk the flour, baking powder and salt together in a bowl.
• In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
• Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
• Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
• Store cookies in a tightly sealed container for up to 5 days.