FESTIVE THUMBPRINTS
I never cared for jam-filled thumbprints, so I decided to fill them with frosting instead. This makes them easy to ship, which you can't do with the sticky jam filling. I sent these to my daughter while she was serving in Iraq, and they made the long haul in perfect condition. -Wendy Schlueter, Babbitt, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Place sprinkles in a shallow bowl or bowls., Shape dough into 1-in. balls; dip tops in sprinkles. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Using a wooden spoon handle, enlarge any indentations that may have narrowed or closed. Remove from pans to wire racks to cool., For filling, bring sugar, butter and milk to a boil in a small saucepan, stirring constantly. Cook and stir 1 minute. Remove from heat. Add candy coating and vanilla; stir until smooth. Divide filling between 2 bowls. Using food coloring, tint filling in one bowl red and in the other bowl green. Spoon fillings into indentations; let stand until set.,
Nutrition Facts : Calories 114 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 53mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
ESPRESSO THUMBPRINT COOKIES
Chocolate cookies topped with espresso filling make a delicious dessert - perfect to serve a bunch.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 42
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms.
- Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie, but do not press all the way to cookie sheet.
- Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in 1-quart saucepan, mix whipping cream and instant coffee. Heat over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool about 10 minutes or until thickened.
- Spoon rounded 1/2 teaspoon espresso filling into indentation in each cookie. Top with crushed candies.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
ESPRESSO THUMBPRINT COOKIES (COOKIE EXCHANGE QUANTITY)
Make your mark with coffee-flavored cookies. The shape is classic.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 72
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In large bowl, beat brown sugar, shortening, butter, cocoa, 1 tablespoon dry espresso, the vanilla and egg yolks with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour and salt.
- Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
- Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Meanwwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons dry espresso over medium heat, stirring occasionally, until steaming and espresso is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool until thickened, about 10 minutes.
- Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top each cookie with 1/4 teaspoon crushed candies.
Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g, TransFat 1/2 g
BROWN BUTTER THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield about 36 cookies
Number Of Ingredients 8
Steps:
- Line 2 baking sheets with parchment paper. Melt the butter in a small skillet or saucepan over medium heat. Cook, swirling the pan, until brown flecks appear and the butter smells nutty, about 7 minutes. Pour into a heatproof bowl. Freeze, stirring occasionally, until the butter is spreadable, 35 to 40 minutes. Meanwhile, whisk the flour, baking powder, cardamom and salt in a medium bowl; set aside.
- Beat the browned butter and 1/2 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together.
- Roll the dough into 1-inch balls, then roll in the remaining 1/4 cup sugar. Arrange about 1 1/2 inches apart on the prepared baking sheets. Use the handle of a wooden spoon to indent the centers, pinching together any large cracks (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Fill each indentation with 1/2 to 1 teaspoon jam. Bake, switching the pans halfway through, until the cookies are set and lightly browned on the bottom, 20-25 minutes. Let cool completely on the baking sheets.
COCOA THUMBPRINTS
Provided by Food Network Kitchen
Time 1h15m
Yield about 3 dozen cookies
Number Of Ingredients 9
Steps:
- Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Place the confectioners' sugar and the remaining 1/2 cup granulated sugar in 2 separate small bowls. Roll scant tablespoonfuls of dough into balls; roll in the granulated sugar and then in the confectioners' sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep 1/2-inch-wide indentation in the centers with your thumb. Place your choice of filling in the indentation. Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
PINEAPPLE THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 36 cookies
Number Of Ingredients 14
Steps:
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, brown sugar and 1/3 cup granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, then the lemon juice. Reduce the mixer speed to medium low; mix in the dried pineapple, then the flour mixture until combined. Cover and refrigerate until firm, about 30 minutes.
- Meanwhile, combine the crushed pineapple, cream cheese, the remaining 2 teaspoons granulated sugar, the vanilla and lemon zest in a bowl with a rubber spatula, breaking up any large pineapple pieces. Refrigerate until slightly firm, at least 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 1-inch balls; arrange 2 inches apart on the baking sheets. Indent each with the back of a floured 1/4 teaspoon measuring spoon; brush with milk.
- Bake, switching the pans halfway through, until the cookies are slightly puffed, 10 to12 minutes. Remove from the oven andre-indent; spoon in the filling. Return to the oven until lightly browned, 6 to 8 more minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely. Top with dried pineapple.
THUMBPRINTS
Provided by Food Network Kitchen
Time 55m
Yield 72 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a bowl. Beat the butter, granulated sugar and vanilla in a large bowl with a mixer until light and fluffy. Add half of the dry ingredients and mix until just combined, then mix in the remaining dry ingredients. Knead a few times by hand to bring the dough together.
- Roll teaspoonfuls of dough into balls and place about 1/2 inch apart on the prepared baking sheets. Make an indentation in the center of each ball with a small measuring spoon or the back of a pen. Fill each indentation with jam (a scant 1/8 teaspoon).
- Bake until the edges of the cookies are golden, 15 to 20 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Dust with confectioners' sugar, if desired. Store in an airtight container up to 1 week.
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