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
FROSTING THUMBPRINT COOKIES
Make and share this Frosting Thumbprint Cookies recipe from Food.com.
Provided by CrystalA
Categories Dessert
Time 1h5m
Yield 30-40 cookies
Number Of Ingredients 5
Steps:
- Mix frosting with butter until thoroughly mixed.
- Stir in graham cracker crumbs.
- Roll into 1 inch balls.
- Then roll balls into the crums of your choice.
- Place on pan and make indent in center with thumb.
- Fill the indentation with a kiss or chips.
- Refrigerate for at least 1 hr.
- I keep mine in the fridge.
Nutrition Facts : Calories 115.1, Fat 5.2, SaturatedFat 2, Cholesterol 4.1, Sodium 87.9, Carbohydrate 17.1, Fiber 0.4, Sugar 11.8, Protein 0.9
FROSTED THUMBPRINT COOKIES
My mother received this recipe from a lady friend when I was a small girl and it's been a family favorite for Christmas every year since. We always used colored frostings for the centers. These are a very delicate cookie, so handle with care.
Provided by KATTYKAKES
Categories Dessert
Time 25m
Yield 30-36 Cookies
Number Of Ingredients 8
Steps:
- Mix together butter( let butter soften) and powder sugar with mixer. Add vanilla and water, mix well.
- By hand add flour and salt til mixed and then add nuts.
- Roll into tsp size balls and place on ungreased cookie sheet.
- Press each center with thumb.
- Bake at 300 degree oven for 15-20 minutes.
- These cookies don't turn brown but you can tell they are baked.
- Remove from cookie sheet and cool completely. Add frosting to each center and enjoy.
- Makes about 3 dozen.
Nutrition Facts : Calories 140.6, Fat 9.4, SaturatedFat 4.3, Cholesterol 16.3, Sodium 77.4, Carbohydrate 13, Fiber 0.4, Sugar 6, Protein 1.4
CHOCOLATE THUMBPRINT COOKIES
Steps:
- Pulse almonds in a food processor until very finely ground, like coarse sand. Pour ground almonds into a pie pan or other shallow bowl and set aside. Beat chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond extract. Shape chocolate mixture into 1-inch balls. Roll each ball in almonds to coat. Place balls on a cookie sheet. Using your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies. Refrigerate for 30 minutes, or until cold.
ALMOND THUMBPRINT COOKIES
A delightful almond flavored thumbprint cookie and very pretty if you tint the icing with a little food color!
Provided by Theresa P
Categories Dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- For cookies:.
- Cream butter and sugar.
- Beat in the flour, extract and salt.
- Stir in the pecans.
- Shape dough into 1-inch balls and place on ungreased cookie sheet.
- Make thumbprint in each cookie.
- Bake at 300°F for 20-30 minutes.
- Let cool.
- For Icing:.
- Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.
ICED THUMBPRINT COOKIES
Even Santa's littlest helper can help make these cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 9
Steps:
- Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 2 to 3 minutes. Mix in vanilla. Reduce speed to low, and gradually mix in flour, salt, and pecans. Wrap in plastic, and refrigerate until firm, about 1 hour.
- Preheat oven to 325 degrees. Shape dough into 1 1/4-inch balls, and space 2 inches apart on parchment-lined baking sheets. Press thumb into center of each cookie. Bake 10 minutes. Remove from oven; press centers with the end of a wooden spoon. Bake until golden brown, 10 to 15 minutes. Let cool completely on sheets.
- Stir together confectioners' sugar and milk; tint pink. Fill centers with icing. Let set overnight.
THUMBPRINT COOKIE ICING
This is the fabulous icing that makes these cookies one of my favorite to make and eat. It compliments the savory flavor of the cookie quite nicely.
Provided by Moonwych1313
Categories Dessert
Time 5m
Yield 36-60 cookies
Number Of Ingredients 4
Steps:
- Combine powdered sugar and crisco.
- Add vanilla and mix thoroughly.
- Add water one teaspoonful at a time in order to achieve a spreadable consistency.
- Use your favorite food colorings and fill the wells of the cookies.
THUMBPRINT COOKIES
Fill the "print" in each nut-crunchy goodie with a dollop of sparkling Christmas red or green jelly, a candied cherry or pastel-tinted frosting.
Provided by Liz Zzzz
Categories Dessert
Time 30m
Yield 3 dozen cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- Mix thoroughly butter, shortening, sugar, egg yolk and vanilla.
- Work in flour and salt until dough holds together.
- Shape dough by teaspoonfuls into 1-inch balls.
- Beat egg white slightly.
- Dip each dough ball into egg white; roll in nuts.
- Place 1 inch apart on ungreased baking sheet; press thumb deeply in center of each.
- Bake about 10 minutes or until light brown.
- Immediately remove from baking sheet.
- Cool; fill thumbprint with jelly.
- *Ifusing self-rising flour, omit salt.
- Chocolate Thumbprint Cookies: Substitute ½ cup granulated sugar for ¼ cup brown sugar; add 1 ounce melted unsweetened chocolate (cool) with the vanilla.
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