Deliciousthumbprintcookies Recipes
PERFECT THUMBPRINT COOKIES
My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.
Provided by Chef John
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 50m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g
FRUIT-FILLED THUMBPRINT COOKIES
Steps:
- HEAT oven to 350 degrees F. Line cookie sheets with parchment paper, if desired.
- COMBINE cookie mix, flour, softened butter, egg and vanilla in medium bowl. Mix with spoon until soft dough is formed.
- USE level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie.
- BAKE 10 minutes. Remake rounded indentation in cookie. Fill with 1/2 teaspoon preserves. Bake an additional 2 minutes or until lightly browned. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely.
- * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
SWEET & NUTTY THUMBPRINT COOKIES
These cookies are one of the most requested. The kids love to help you make these. And they REALLY love to eat them!
Provided by MizzNezz
Categories Dessert
Time 25m
Yield 20 cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 110.6, Fat 7.8, SaturatedFat 2.5, Cholesterol 15.4, Sodium 88.2, Carbohydrate 8.8, Fiber 0.6, Sugar 3, Protein 1.9
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