Grandmas Thumbprints With Variations Recipes

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DOUBLE PECAN THUMBPRINTS

Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward as well.

Provided by Chris Morocco

Categories     Bon Appétit     Holiday 2018     Christmas     Christmas Eve     Cookies     Bake     Pecan     Nut     Dessert     Winter     Fall     Thanksgiving

Yield Makes about 26

Number Of Ingredients 17



Double Pecan Thumbprints image

Steps:

  • Preheat oven to 350°F. Lightly toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool; set 1 1/4 cups pecans aside for making the dough.
  • Pulse granulated sugar and remaining 3/4 cup pecans in a food processor until nuts are very finely ground (be careful to stop before they become a paste), 30-60 seconds. Add egg white and pulse just to blend, then add butter, espresso powder, salt, and almond extract. Pulse just until mixture is smooth and combined. Scrape frangipane into a small bowl and chill at least 30 minutes before using.
  • Pulse flour, salt, baking powder, and 1 cup reserved pecans in clean food processor until nuts are very finely ground, about 1 minute.
  • Beat butter, granulated sugar, and 1/4 cup powdered sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until combined and no streaks remain. Reduce speed to low and add dry ingredients. Beat just until incorporated, about 1 minute. Cover bowl with plastic wrap and chill dough until it's firm enough that you can scoop it and it will hold its shape, 30-45 minutes.
  • Place racks in upper and lower thirds of oven; preheat to 350°F. Place 1/2 cup powdered sugar in a shallow bowl. Working in batches, scoop out tablespoonfuls of dough and roll into balls between your hands, then roll in powdered sugar, knocking off any excess. Transfer to 2 parchment-lined baking sheets as you work, spacing 2" apart.
  • Bake cookies until puffed but edges are still soft, 6-8 minutes. Carefully remove from oven and make an indent in the center of each cookie with the handle end of a wooden spoon or a similar heatproof object. Spoon a heaping 1/2-teaspoonful of frangipane into each and top with a pecan half from remaining reserved 1/4 cup. Return cookies to oven and continue to bake until edges are set and very lightly browned, 6-8 minutes longer. Let cool on baking sheets.
  • Just before serving, dust cookies with more powdered sugar if desired.
  • Do Ahead
  • Frangipane can be made 3 days ahead. Cover and keep chilled. You will have more than you need, but try slathering leftovers on toasted brioche and baking until lightly browned (sort of like an almond croissant). We guarantee you won't be upset about it. Cookies can be baked 5 days ahead. Store airtight at room temperature.

Frangipane:
2 cups pecan halves
1/3 cup granulated sugar
1 large egg white
2 Tbsp. unsalted butter, room temperature
2 tsp. espresso powder
1/2 tsp. kosher salt
1/4 tsp. almond extract
Dough and assembly:
1 1/4 cups all-purpose flour
1 tsp. kosher salt
1/2 tsp. baking powder
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup granulated sugar
3/4 cup powdered sugar, divided; plus more for serving (optional)
1 large egg yolk
1 tsp. vanilla extract or paste

THUMBPRINT COOKIES

These little nut studded shortbread cookies with their jam filled centers will add sparkle to your holiday!

Provided by Clever Cooking

Categories     Dessert

Time 20m

Yield 2 Dozen

Number Of Ingredients 8



Thumbprint Cookies image

Steps:

  • Watch the video: https://youtu.be/vKI8adWk1bQ.
  • Mix butter, sugar, egg yolk and vanilla thoroughly. Add flour and salt and stir inches Roll dough into small balls. Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place on ungreased baking sheet.*.
  • Bake at 350 degrees for 10-12 minutes. Remove from oven and gently depress indents into a cookie with a small rounded implement while still hot. Place cookies on a cooling rack. Let cool. Pipe or spoon jam into cooled centers of the cookie.
  • *At this point, you could press your thumb into the cookie ball before baking, hence the name of the cookie. Not having had success with this method, I created a different method as shared above.

Nutrition Facts : Calories 1085.6, Fat 76, SaturatedFat 32.1, Cholesterol 215, Sodium 915.9, Carbohydrate 86, Fiber 7.3, Sugar 29.7, Protein 21

1/2 cup butter, softened
1/4 cup brown sugar
1 egg, separated
1/2 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
3/4 cup almonds, finely chopped (or nut of your choice)
1 teaspoon jam per cookie

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