THUMBPRINTS WITH DULCE DE LECHE, NUTELLA OR JAM
Thumbprints are the simplest of cookies, but these are packed with flavor from freshly toasted nuts, each paired with its own filling: pecans with dulce de leche (or homemade caramel sauce, if you have some on hand), hazelnuts with Nutella, or pistachios with a festive pool of red currant jelly in the center. Choose a single combination, or make a batch of each. These cookies benefit from forming the thumbprint halfway through baking, but if you can't take the heat, let the dough soften a bit and then press the thumbprints into the dough before baking.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 1h
Yield 3 dozen cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Spread the hazelnuts or pecans out on a small baking sheet and cook in oven, shaking several times, until toasted, 10 to 12 minutes. If using hazelnuts, transfer to a bowl to cool, cover with a folded dish towel, then rub off the skins. (No need to toast the pistachios.)
- Once cooled, transfer the nuts to a food processor, preferably a mini one. Add 2 teaspoons flour and pulse just until nuts are finely ground, being careful not to overprocess.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add egg yolks and vanilla, and beat on medium-high speed until well combined, about 2 minutes, scraping the bowl a few times as needed.
- Add 1/2 cup ground nuts, the salt and the remaining 2 1/4 cups flour; beat on low speed just until combined, then increase speed and beat until dough starts to clump together. Scrape the bowl and fold a few times to make sure everything is well mixed. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour and up to 3 days.
- Heat oven to 350 degrees. Pinch off small pieces of dough the size of a rounded tablespoon (about 20 grams each) and roll the top half of each one in the remaining ground nuts. Place a few inches apart on parchment- or silicone mat-lined baking sheets. Chill in the freezer until firm, about 10 minutes.
- Bake for 8 minutes, remove from oven and make a thumbprint in each cookie. Bake until golden brown on the bottom, and nuts are looking toasty but not burned, 6 to 8 minutes longer. Let cool a few minutes on the baking sheets and transfer to wire racks to cool further. While the cookies are still a little warm, fill each one with about 1/2 teaspoon of filling, and cool completely. Sprinkle with flaky sea salt. Cookies will keep in an airtight container at room temperature for up to 1 week.
DULCE DE LECHE AND NUTELLA THUMBPRINTS
You just can't beat the delicate buttery texture of good shortbread cookies. In fact, I'm often tempted to think EVERY cookie should start as a shortbread cookie! Add caramel or chocolate-hazelnut, top them with sea salt...and you have something utterly addictive, a swear-worthy cookie!
Provided by spicyperspective
Categories Dessert
Time 50m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. With an electric mixer, cream the butter, sugar, vanilla, and salt until smooth. Scrape the bowl with a spatula. Turn the mixer on low and add the flour a little at a time, until it is just combined.
- Line your cookie sheets with parchment paper. Roll the dough into 1 oz. balls-about 1 ½ tablespoons. Place them on the cookie sheets and make a deep indention in each cookie, with your thumb. Press any cracks back into place.
- Bake for approximately 20 minutes. It will look like the craters have disappeared, but when the cookies cool, they'll be back!
- Scoop the Dulce de Leche into a quart-size freezer bag. Microwave it for 30-60 seconds until thin, like melted peanut butter. The bag may be hot, so wrap it in a small towel. Snip a hole in the corner of the bag and squeeze about 1 ½ teaspoons of caramel into the centers of 24 cookies. Tap the cookies gently to help the caramel fill in the entire indention.
- While the caramel is still a little tacky, sprinkle each cookie with course sea salt. Repeat this process with melted Nutella and the remaining 24 cookies.
- Allow the Dulce de Leche and Nutella to cool for a little while before serving, so the centers can set.
- *You could put them in the refrigerator to speed this up!
DULCE DE LECHE CHOCOLATE CHIP THUMBPRINTS RECIPE - (4.5/5)
Provided by mytastytreasures
Number Of Ingredients 11
Steps:
- 1. Whisk together flour, baking soda, and salt in a small bowl. 2. Beat together butter and sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add egg yolks, one at a time, beating well after each addition. Add extract and honey; beat until combined well. 3. Reduce speed to low and slowly add flour mixture, beating until just combined. Fold in chocolate. Chill dough until firm, about 2-1/2 hours. 4. Preheat oven to 350 degree F and arrange rack in center. Line 2 cookie sheets with parchment paper. 5. Roll dough into 1-inch balls and place on prepared sheets about 1 inch apart. Using the end of a wooden spoon, make a dent in center of each cookie. Freeze 15 minutes. 6. Bake 1 sheet of cookies 10 minutes. Remove from oven and redent centers. Fill with generous 1/4 teaspoon dulce de leche and bake until set, about 3 minutes. Repeat with remaining sheet. 7. Transfer cookies on sheets to racks and cool 5 minutes. Using a metal spatula, transfer cookies to racks to cool completely. (Can be stored at room temperature in an airtight container, in single layers separated by waxed paper, up to 1 week.) Makes about 40 cookies.
DULCE DE LECHE THUMBPRINTS
Betty Crocker® cookie mix and dulce de leche come together in this Christmas dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 22
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, butter, flour, vanilla and egg until soft dough forms. Shape dough into 1 1/2-inch balls; roll balls in sparkling sugar. On ungreased cookie sheet, place balls 2 inches apart.
- Bake 10 to 12 minutes or until edges are light golden brown. Using thumb or end of wooden spoon handle, immediately make indentation in center of each cookie. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
- Spoon dulce de leche into resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Twist bag above dulce de leche; squeeze to pipe about 1 1/2 teaspoons dulce de leche into center of each cookie.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 110 mg
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