HONEY ALMOND THUMBPRINT COOKIES
These healthy cookies are delicious! I adapted this recipe from the Almond Honey-Butter Recipe from Eating Well Magazine. I made a few changes and made these allergy-friendly and gluten-free!
Provided by TheFitCookie
Categories Dessert
Time 12m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350Ëš F. Line a baking sheet with parchment paper.
- Process whole almonds in a food processor until finely ground. Transfer to bowl and add flour, baking powder, and salt. Whisk until combined.
- Combine the ground flax seed with the water in a small bowl or glass measuring cup. Mix well and let sit until a thick gel forms. This creates a binder to replace eggs.
- Using an electric hand mixer, add honey, oil, and vanilla to the chia/water gel and mix well. Add the wet ingredients to the dry ingredients and mix well.
- Roll Tablespoons of dough into 1-inch balls and place on prepared baking sheets. Press the tip of your finger into the center of each cookie to make an indentation. Bake the cookies until set and slightly golden on the bottom, 10-12 minutes. Let cool completely on a wire rack.
- Combine 2 Tablespoons honey and 1 Tablespoon almond butter and mix well. Fill each cookie with about 1/4 teaspoon and top with almonds if desired. Enjoy!
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.
HONEY-ALMOND LACE COOKIES
Steps:
- Combine the butter, honey, and brown sugar in a small saucepan, over medium heat, and cook, stirring frequently, until the mixture is bubbly and smooth, about 5 minutes. Stir in the almonds, salt, and vanilla and cook 1 minute more.
- Remove the pan from the heat and stir in the flour until smooth. Let cool slightly. Refrigerate until the batter sets up, at least 1 hour.
- Heat oven to 350 degrees F and arrange racks in upper and lower third.
- Line 2 baking sheets with parchment paper and drop the batter by rounded teaspoonfuls onto prepared baking sheets, leaving 3 to 4 inches space between each. Put the sheets on the racks and bake until bubbly, brown on edges, and golden throughout, about 8 to 10 minutes. Remove from oven and let cool on baking sheet. Repeat until all of the batter is used.
- When cookies are cool, melt the chocolate over medium-low heat, in a small saucepan, until smooth. Dip half of each cookie in the chocolate, scrape off excess, and set on a cooling rack to dry. Refrigerate for 10 to 15 minutes to set up.
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
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
CORNMEAL THUMBPRINT COOKIES
The unexpected crunch of cornmeal gives this version of classic thumb-print cookies a distinctly Southern accent. When making these jam-filled cookies, try using several different jams and preserves, such as blackberry, raspberry, and Brandied Figs (page 301).
Yield makes about 2 1/2 dozen 2- to 2 1/2-inch cookies
Number Of Ingredients 11
Steps:
- Combine the almonds and confectioners' sugar in a food processor and pulse until the almonds are finely ground, about 1 minute.
- Add the flour, cornmeal, lemon zest, salt, and nutmeg and pulse several times to mix. Add the butter and pulse until the mixture resembles coarse meal.
- Stir the egg and vanilla in a small bowl and add to the almond-butter mixture. Pulse just until the dough begins to stick together.
- Transfer the dough to a lightly floured work surface and knead several times to form a flat disk. Wrap tightly in parchment paper or plastic and refrigerate for about 1 hour, until slightly firm.
- When ready to bake, preheat the oven to 375°F.
- Pinch off small pieces of the dough and roll into 1-inch balls. Place the balls on ungreased baking sheets, spaced about 2 inches apart. Using your thumb, press the center of each cookie to form an indentation.
- Spoon a heaping 1/2 teaspoon of preserves in the indentation of each cookie. Bake for about 15 minutes, until golden brown around the edges.
- Remove from the oven and let cool on the baking sheets for about 5 minutes. Serve warm or transfer to a baking rack to cool completely. Store in an airtight container until ready to serve, or for up to 4 days.
THUMBPRINT COOKIES
The original recipe from the first edition 1963 Betty Crocker cookbook. This is a family favorite to make every Christmas. Nut-rich...the thumb dents filled with a sparkling jelly. Putting on here for safe keeping.
Provided by DoryJean54
Categories Dessert
Time 42m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (mod).
- Mix shortening, sugar, egg yolk, and vanilla thoroughly.
- Measure flour by dipping method or by sifting.
- Blend together flour and salt; stir into shortening mixture.
- Roll dough into balls (1 teaspoons per ball).
- Beat egg white slightly with fork.
- Dip balls in egg white. Roll in nuts.
- Place about 1 inch apart on ungreased baking sheet; press thumb gently in center of each.
- Bake 10 to 12 minutes, or until set. Cool.
- Fill thumbprints with jelly or tinted icing.
Nutrition Facts : Calories 752.4, Fat 53.8, SaturatedFat 11.5, Cholesterol 70.5, Sodium 454.3, Carbohydrate 58.5, Fiber 4.2, Sugar 19.6, Protein 12.3
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