CHOCOLATE-STRAWBERRY THUMBPRINTS
You can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
- Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.
- Preheat oven to 350 degrees. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks.
- Stir cream cheese and confectioners' sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.
NO-BAKE STRAWBERRY CHEESECAKE THUMBPRINTS
This isn't your mother's no-bake cheesecake recipe! We used gelatin and almond flour to make a batter stiff enough to be rolled, thumb-printed and filled with a strawberry slice. These delightful cookies are a whole new way to enjoy cheesecake.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
- Pulse the confectioners' sugar and almond flour in a food processor into a fine powder. Add the cream cheese, lemon zest, vanilla and salt and pulse until smooth and creamy. Scrape out the mixture into a large bowl.
- Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and stir thoroughly to combine. Spread out the mixture in a 9-by-13-inch baking dish and refrigerate until set, about 1 hour.
- Meanwhile, stem each strawberry and quarter lengthwise. Cut each quarter into 5 or 6 chunks.
- Put the graham cracker crumbs in a shallow bowl. Scoop level tablespoons of the cheesecake and roll into balls (dampen your hands with a little water to help). Coat the bottom half of each ball in crumbs, then press the top center in with your thumb to make an indentation. Put a piece of strawberry in each. Garnish each with a mint leaf if using. Store and serve the thumbprints in mini muffin liners. (These cookies can be refrigerated in an airtight container for up to 3 days.)
CHOCOLATE-STRAWBERRY THUMBPRINTS
Steps:
- Sift together flour, cocoa, and salt into a bowl. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
- Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.
- Preheat oven to 350°F. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. (Unfilled cookies can be stored in airtight containers at room temperature up to 3 days.)
- Stir cream cheese and confectioners' sugar in a bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into centers of cookies; top with berries, dividing evenly.
JENNY CRAIG LOW CAL CHOCOLATE CHIP-STRAWBERRY THUMBPRINT COOKIES
Make and share this Jenny Craig Low Cal Chocolate Chip-Strawberry Thumbprint Cookies recipe from Food.com.
Provided by Lindsey 3
Categories Dessert
Time 17m
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Combine cookie mix, oats, water, vanilla extract, and egg white in mixing bowl.
- Coat cookie sheet with cooking spray
- drop by 2 level teaspoonfuls 1 inch apart onto cookie sheets
- Press center of each cookie with thumb, making an indentation;
- fill with ¼ teaspoon jam.
- Bake at 375 degrees for 10 minutes or until golden.
Nutrition Facts : Calories 124.5, Fat 5.2, SaturatedFat 1.7, Sodium 61.4, Carbohydrate 18.4, Fiber 0.4, Sugar 2.2, Protein 1.6
CHOCOLATE-STRAWBERRY THUMBPRINT COOKIES
Everyone loves these cookies! Easy and delicious. From Martha Stewart Living. Cook time does not count time to refrigerate dough.
Provided by susie cooks
Categories Dessert
Time 35m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Sift flour, cocoa, and salt into a bowl; set aside.
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Set aside.
- Put butter and 1/4 cup of sugar into the bowl of a mixer fitted with a paddle attachment; mix on medium until pale and fluffy.
- Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined.
- Refrigerate, covered, one hour.
- Preheat oven to 350°F Put 6 teaspoons of sugar into a bowl. Form dough into 3/4 balls; roll in sugar to coat.
- Space 1 inch apart on a baking sheet lined with parchment paper. Press center of each ball with your thumb.
- Bake 10 minutes. Press centers again with a wooden spoon, 3/4 inch indentations. Bake until slightly cracked and set; about 5 minutes more.
- Cool completely on racks.
- Stir cream cheese and confectioners sugar in a small bowl.
- Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl.
- Spoon cream cheese mixture into center of cookies; top with strawberries.
CHOCOLATE-RASPBERRY THUMBPRINTS
Watch the how-to video to see how easy Chocolate-Raspberry Thumbprints are to make. Once you've tried Chocolate Raspberry Thumbprints, you may not want to go back to regular chocolate cookies again.
Provided by My Food and Family
Categories Festive Recipes
Number Of Ingredients 10
Steps:
- Mix flour, baking soda and salt. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add cream cheese; stir until completely melted. Stir in 1 cup sugar, egg and vanilla. Add flour mixture; mix well. Refrigerate 15 min.
- Heat oven to 375°F. Roll dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
- Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHOCOLATE THUMBPRINTS II
Chocolaty chocolate thumbprint cookies. You need a big glass of milk with these babies.
Provided by Kathy
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
- In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.
Nutrition Facts : Calories 215.4 calories, Carbohydrate 25.4 g, Cholesterol 37.9 mg, Fat 12.3 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 117.3 mg, Sugar 11.2 g
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