BUTTER AND JAM THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 1h8m
Yield about 24 to 30 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Whisk the flour, baking powder and salt together in a bowl.
- In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
- Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
- Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
JAM THUMBPRINT COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
THUMBPRINT COOKIES
Fill these classic Thumbprint Cookies with any preserves that strike your fancy. Some would say you cant have a great cookie platter without Thumbprint Cookies.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h10m
Yield Makes about 5 doz. or 30 servings, 2 cookies each.
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
- Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
- Bake 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 16 g, Protein 2 g
RASPBERRY THUMBPRINT BUTTER COOKIES
These are quite similar to a shortbread --- for the holidays place a candied red or green cherry in the middle of each cookie in place of the jelly or jam.
Provided by Kittencalrecipezazz
Categories Dessert
Time 18m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- set oven to 325 degrees F.
- Lightly grease a cookie/baking sheet.
- In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
- In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
- Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.
- Push down slightly using the palm of your hand then make a small indent in the middle of each cookie.
- Spoon about 1 teaspoon jelly or jam into the hole.
- Bake for about 8-10 minutes (watch closely that the edges do not brown too much).
- Cool on wire racks.
Nutrition Facts : Calories 130.5, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 56.9, Carbohydrate 14.3, Fiber 0.3, Sugar 5.7, Protein 0.9
RASPBERRY THUMBPRINTS
Berry jam really complements these tender, buttery treats rolled in nuts. With a ruby-red center, they're especially nice for the holiday season.-Linda Harrington, Hudson, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle., In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts., Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set. , Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container.
Nutrition Facts :
RASPBERRY THUMBPRINT COOKIES
This is one of my favorite Christmas cookie recipes. They look great and taste even better. I always get compliments on them and requests for the recipe. It's surprising how easy they are.
Provided by Chris from Kansas
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375°.
- Mix together cookie mix, butter, egg and flour until dough forms.
- Shape dough into balls using medium cookie scoop.
- Place 2-inches apart on ungreased cookie sheet.
- Using thumb or handle of wooden spoon, make indentation in center of each cookie.
- Spoon about 1/4 teaspoon jam into each indentation.
- Bake 8 to 10 minutes or until edges are light golden brown.
- Cool 5 minutes; remove from cookie sheet to wire rack.
- Microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.
Nutrition Facts : Calories 80.9, Fat 5, SaturatedFat 3.1, Cholesterol 16.6, Sodium 28.9, Carbohydrate 8.3, Fiber 0.1, Sugar 6.4, Protein 0.9
WALNUT THUMBPRINTS
Out of all my cookie recipes, I get the most requests for this one. A friend gave the recipe to me years ago and it's become our family's favorite.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Refrigerate for 30 minutes. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , Combine filling ingredients; spoon about 1 teaspoonful into each cookie. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks.
Nutrition Facts : Calories 211 calories, Fat 10g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 132mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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WALNUT RASPBERRY JAM THUMBPRINTS - ALIVE MAGAZINE
From alive.com
Estimated Reading Time 1 minCalories 164 per serving
- Grind oats in blender until coarse flour is formed. In medium bowl, combine oat flour with spelt or gluten-free flour, baking powder, cinnamon, and salt. In separate bowl, add vanilla, oil, and maple syrup. Add wet ingredients into dry, and stir until combined.
- Form balls out of 1 Tbsp (15 mL) sized scoops and roll in ground walnuts. Place balls on parchment paper-lined baking sheet, and gently, with the tip of your finger, create a divot. Spoon about 1/2 tsp (2 mL) jam into centre of each cookie, then bake for 15 to 20 minutes, or until golden.
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- In a bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add both sugars, baking powder, cinnamon, and baking soda. Beat until combined, scraping bowl occasionally. Beat in the 2 egg whites and the vanilla until combined. Beat in the flours. Stir in the oats. Cover and chill dough about 2 hours or until easy to handle.
- Preheat oven to 375 degrees F. Lightly grease two large cookie sheets or line with parchment paper. Shape dough into 3/4-inch balls. Roll balls in the lightly beaten egg white; roll in nuts to coat. Place 2 inches apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie.
- Bake 7 to 8 minutes or until edges are golden brown. If indentations puff during baking, gently press the back of a measuring teaspoon into indentations. Cool on cookie sheet for 1 minute. Remove; cool on wire racks. Just before serving, spoon preserves into indentations in cookies.
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