THUMBPRINT COOKIES I
I usually make these around Christmas.
Provided by C. Keith
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F. Grease cookie sheets.
- Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
- Add vanilla, flour and salt, mixing well.
- Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
- Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 25 g, Cholesterol 35.8 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 116 mg, Sugar 13.1 g
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.
BAKE AND SLICE THUMBPRINT COOKIES
Thumbprint cookies just got a lot easier with this bake and slice version. Instead of pressing divots into multiple mounds of cookie dough and filling each with jam, we shaped the dough into a log with a trough and flooded the center in one go. We used raspberry and apricot jam, but it's easy to swap out for whatever you have on hand. Once the cookie logs are baked, let them cool and then slice into strips.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, baking powder and salt in a medium bowl.
- Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients and beat until just combined.
- Turn out the dough onto a floured surface and flatten into a disk. Divide into 4 equal portions. Roll each portion into a cylinder about 10 inches long and 1-inch wide. Transfer the cylinders to the prepared baking sheets. Lightly press the tops of the cylinders with your fingers to flatten.
- Press the handle of wooden spoon with a 1/2-inch thick handle into the center of each cylinder to create a long trough about 1/2-inch deep, leaving a small border all around. (The cylinders will spread to about 1 1/2 inches wide.) (See Cook's Note.)
- Put the raspberry jam in a small piping bag and pipe it into the indentations of 2 of the cylinders. Repeat with the apricot jam and the remaining 2 cylinders.
- Bake until the edges of the cylinders are golden, 22 to 25 minutes, rotating the pans from top to bottom halfway through. Transfer the baking sheets to wire racks to cool, about 10 minutes.
- Carefully transfer each cylinder to a cutting board and cut them on the diagonal into 1-inch pieces. Transfer the cookies to the wire rack and cool completely.
CLASSIC THUMBPRINT COOKIES
Steps:
- HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
- BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
- BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Roll into balls. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
- BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.
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
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
SIOBHAN'S THUMBPRINT COOKIES
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the dough with your thumb or a small pestle, and don't overfill the hole with jam, as these cookies will flatten and spread in the oven. Also, be sure to leave plenty of room in between the dough on the cookie sheet. Use a doily as a stencil to dust the confectioners' sugar in a festive pattern.
Provided by Siobhan Adcock
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Shower Christmas Eve Party Jam or Jelly Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, sift together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
- Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
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.
THUMBPRINT COOKIES
I started looking for a thumbprint recipe and found this one I have changed it a bit to fit my families tastes. These are a great holiday cookies. I have also dyed the dough orange for Halloween. These are very versatile.
Provided by Leanne
Categories Dessert
Time 25m
Yield 32-40 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Beat margarine and sugar together until fluffy; add vanilla and egg and beat well.
- Stir in flour and baking powder.
- Roll into balls and press thumb into the middle of the cookie, fill with half a tsp or so of jelly.
- Bake for 12 to 15 minutes.
Nutrition Facts : Calories 106.5, Fat 4.5, SaturatedFat 0.9, Cholesterol 5.8, Sodium 60.4, Carbohydrate 15.4, Fiber 0.3, Sugar 7.9, Protein 1.1
THUMBPRINT COOKIES II
Small, delicious cookies with a small indentation filled with jam or preserves. Use your favorite nuts to coat the cookies.
Provided by Kathleen Dickerson
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 43m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease 2 baking sheets or line them with parchment paper.
- Separate the egg, reserving the egg white. Mix the butter and brown sugar; beat in the egg yolk. Stir in the vanilla. Mix in the flour and salt, stirring until well blended.
- Lightly beat the egg white.
- Shape the dough into balls. Roll in beaten egg white, then nuts. Place the cookies on the baking sheets about 2 inches apart. Bake in the preheated oven for 5 minutes.
- Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 19.3 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 113.8 mg, Sugar 8.7 g
SWEET & NUTTY THUMBPRINT COOKIES
These cookies are one of the most requested. The kids love to help you make these. And they REALLY love to eat them!
Provided by MizzNezz
Categories Dessert
Time 25m
Yield 20 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350*.
- Cream sugar, shortening, butter, vanilla and egg yolk.
- Stir in flour and salt until dough holds together.
- Shape into 1 inch balls.
- Beat egg white slightly.
- Dip each cookie ball in the egg white; roll in the nuts.
- Place 1 inch apart on cookie sheet.
- Press thumb deeply in center of each.
- Bake until light brown, about 8-10 minutes.
- Remove from cookie sheet, cool.
- Fill thumbprints with jelly.
Nutrition Facts : Calories 110.6, Fat 7.8, SaturatedFat 2.5, Cholesterol 15.4, Sodium 88.2, Carbohydrate 8.8, Fiber 0.6, Sugar 3, Protein 1.9
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
MOM'S THUMBPRINT COOKIES
My mother used to use these in one of her lessons, when she was a Home Economics teacher in the '60s.
Provided by Bananasmom
Categories Dessert
Time 35m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350'.
- Cream butter and sugar in a large bowl.
- Add yolk and mix.
- Add flour, beat until well blended.
- In a small bowl, lightly beat egg white.
- Form dough into small balls.
- Dip each ball in egg white and roll in nuts, place on a cookie sheet.
- Bake 5 minutes.
- Make depression in each cookie, the back of a small measuring spoon works well.
- Bake 10 more minutes.
- Cool, add small spoonful of jelly in the depression of each cookie.
- Substitutions: may use walnuts or almonds, instead of pecans.
- May use icing instead of jelly.
Nutrition Facts : Calories 107, Fat 7.6, SaturatedFat 3.5, Cholesterol 25.3, Sodium 41.5, Carbohydrate 8.7, Fiber 0.5, Sugar 3.1, Protein 1.4
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