CHOCOLATE THUMBPRINT COOKIES
My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. -Laura Bryant German, W. Warren, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.
Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE THUMBPRINTS
Named for the way the indentation in the center is made with your thumb, these popular thumbprint cookies are filled with a pool of melted chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
- Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
- Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.
CHOCOLATE THUMBPRINTS II
Chocolaty chocolate thumbprint cookies. You need a big glass of milk with these babies.
Provided by Kathy
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
- In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.
Nutrition Facts : Calories 215.4 calories, Carbohydrate 25.4 g, Cholesterol 37.9 mg, Fat 12.3 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 117.3 mg, Sugar 11.2 g
CHOCOLATE THUMBPRINT COOKIES
Make and share this Chocolate Thumbprint Cookies recipe from Food.com.
Provided by Jill L. Margaritta
Categories Dessert
Time 1h27m
Yield 2-3 dozen
Number Of Ingredients 16
Steps:
- Cream butter, 2/3 cup of sugar, egg yolk, milk and vanilla in a small bowl.
- In another bowl combine flour, cocoa, and salt and blend them into a cream mixture.
- Chill dough about 1 hour or until firm enough to handle.
- Roll the dough into 1 inch balls.
- Combine the chopped nuts and 2 tbsp of sugar in a small bowl.
- Dip the balls in egg white then the nut mixture.
- Place them on a lightly greased cookie sheet.
- Press thumbprint gently in the center of each cookie.
- Bake at 350 degrees for 10 to 12 minutes.
- As soon as cookies come out of the oven place about 1/4 tsp of the vanilla filling in the print.
- Gently place a halved cherry or chocolate kiss in the print.
- Remove the cookies from the sheet and cool.
Nutrition Facts : Calories 1594.2, Fat 92, SaturatedFat 39.7, Cholesterol 234.5, Sodium 1452.5, Carbohydrate 181.8, Fiber 11.4, Sugar 112.7, Protein 24.6
CHOCOLATE THUMBPRINTS I
A chocolate cookie that is rolled in nuts, with thumbprint filled with white icing and topped with a chocolate kiss.
Provided by Patsy
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Beat 1/2 cup butter or margarine, white sugar, egg yolk, 2 tablespoons milk and 1 teaspoon vanilla until light and fluffy. Combine flour, cocoa and salt; gradually add to butter mixture. Cover and chill 1 hour or until firm enough to roll into balls.
- Meanwhile, in a small bowl, lightly beat egg white.
- Preheat oven to 350 degrees F (180 degrees C).
- Shape dough into 1 inch balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in center of each cookie. Bake for 10-12 minutes or until center is set.
- To Make the Filling: In a small bowl, combine 1/2 cup confectioner's sugar, 1 tablespoon of butter or margarine, 2 teaspoons of milk and 1/4 teaspoon of vanilla extract. Mix until smooth.
- Spoon 1/4 teaspoon of the filling into each warm cookie; gently press a chocolate kiss (unwrapped) in the center. Carefully remove from baking sheet to wire racks to cool.
Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 40.8 mg, Fat 19 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 126 mg, Sugar 16.5 g
DOUBLE-CHOCOLATE THUMBPRINT COOKIES
Deeply chocolaty like devil's food cake, speckled with sugar on the outsides and filled with soft chocolate or jam in the centers, these cookies are a double pleasure: delightful to eat and fun to make. While "thumbprints" is an adorable name, it's a misnomer: You use every part of your hands to form these. The cookies need to be pinched, patted, rolled around and poked before they're sent into the oven. It's a great project to do with kids - small thumbs are perfect for forming little dimples in the dough. What you fill the centers with is up to you. Chocolate with chocolate is great - naturally pink ruby chocolate is particularly pretty - and jam is delicious, too.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 45m
Yield About 40 cookies
Number Of Ingredients 11
Steps:
- Make the cookies: Whisk together the flour, salt and cinnamon in a small bowl.
- Place a heatproof medium bowl over a saucepan of gently simmering water; don't let the water touch the bottom of the bowl. Drop in the chunks of butter and scatter over the chocolate. Heat, stirring now and then, until the butter and chocolate are melted, but not so hot that they separate, 5 to 7 minutes.
- Remove the bowl from the saucepan and whisk in the sugar. (Don't be alarmed when the mixture turns grainy.) One by one, add the cold eggs, whisking vigorously until the mixture is thick and smooth, and the whisk leaves tracks. Beat in the vanilla, then switch to a spatula and add the flour in 3 additions, stirring gently between each addition, until the flour disappears into the dough. Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 4 days.
- When you're ready to bake, center a rack in the oven and heat it to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Put the sanding or granulated sugar in a small bowl and, if you've got one, have a cork from a wine bottle at hand.
- Using a small cookie scoop or measuring spoon, scoop mounds of dough, each a scant tablespoon. Roll the dough into balls and then roll the balls in the sugar to coat. Place the balls on the baking sheets, giving them 1½ inches or so of space to spread. Press the cork into the center of each cookie or use your thumb to make an indentation.
- Bake 1 sheet for 10 to 12 minutes, or until the cookies feel firmish. Transfer the baking sheet to a rack. The indentations will have puffed in the oven, so you'll want to press them down again. Repeat with the second sheet. Let cookies cool completely.
- Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.
CHOCOLATE-TOFFEE THUMBPRINT COOKIES
These chocolate cookies have a festive burst of Christmas sprinkles on top, but they're even more than meets the eye! HERSHEY'S cocoa and HEATH milk chocolate toffee bits get folded into Betty Crocker™ sugar cookie mix for a tender, chocolaty dough that's studded with bursts of crunchy, buttery toffee. And where traditional thumbprints get a filling of jam in the middle, these indulgent treats get a dollop of silky chocolate ganache, easily made with HERSHEY'S milk chocolate chips, butter and cream. They'll spruce up any cookie tray, but it's the taste and texture that'll have your guests raving.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In medium bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms. Stir in toffee bits.
- Shape dough into 48 (1 1/4-inch) balls. Place balls 1 inch apart on ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using back of round metal measuring 1/2 teaspoon, make 1-inch circle indentation in center of each cookie, wiping spoon occasionally to reduce sticking. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave Filling ingredients uncovered on High 30 seconds; stir. Continue to microwave in 10-second increments until chips are melted and mixture can be stirred smooth. Spoon 1/2 teaspoonful of the filling into indentation in each cookie. Top with nonpareils. Let stand about 2 hours or until filling is set. Store covered in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 9 g, TransFat 0 g
CHOCOLATE THUMBPRINT COOKIES
Pretty and elegant, these cookies will make your mouth water, and they're fun to make! Kids love sticking their thumb in the middle of the cookies, and filling the mini pool with creamy delicious chocolate. See below for a fruity variation.
Yield makes 24 2-inch cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fluffy, about 2 minutes, and scraping down the sides of the bowl as necessary. Add the vanilla and egg replacer. Mix for 20 seconds.
- Add the flour mixture to the creamed batter in three batches, alternating with the rice milk, mixing on low speed and scraping down the sides of the bowl as necessary.
- Scoop out the dough by 2 teaspoonfuls and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the dough into balls.
- Bake in the center of the oven for 5 minutes.
- Put the chocolate chips in a microwave-safe bowl and melt. This will take about 1 minute; check the chips halfway through and stir. Once the chips are melted, set them aside.
- Remove the cookies from the oven. Wet your thumb with cool water and, working quickly, make thumbprint marks in the center of each cookie. Fill the thumbprints with 1/2 teaspoon of melted chocolate.
- Return the cookies to the oven and bake an additional 5 to 6 minutes, or until set.
- Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.
- Jammy Thumbprint Cookies: Fill thumbprints with 1/2 teaspoon jam instead of chocolate. Raspberry, strawberry, and apricot all work very well for this.
CHOCOLATE FUDGE THUMBPRINT COOKIES
Karo recipe that adds chocolate to all those wonderful thumbprint cookies. I looked through all 'zaar had, but didn't see one with chocolate and using Karo corn syrup.
Provided by AliciaGski
Categories Dessert
Time 42m
Yield 70 cookies
Number Of Ingredients 10
Steps:
- Preheat oven 325 degrees.
- Mix margarine, light brown sugar, and vanilla till smooth.
- Beat in 1/2 cup corn syrup and egg.
- Blend in 3 cups of flour and salt, adding more flour if necessary to make dough.
- You can refrigerate at this point for 48 hours.
- Roll dough into 1 inch balls, roll in nuts to coat.
- Place on ungreased sheet 2 inches apart. Press thumb into ball.
- Fill with prepared filling:.
- Warm 1/3 cup light corn syrup in saucepan or carefully in microwave.
- Add chocolate chips; heat and stir till melted and mixed.
- Let cool till you can handle it easily. Then put into pastry bag or sealable bag. (Cut SMALL snip from bottom corner).
- Fill hollow thumbprints with chocolate mix.
- Bake 10-12 minutes or till firm.
- Cool on wire rack.
Nutrition Facts : Calories 104.8, Fat 5.8, SaturatedFat 1.4, Cholesterol 3, Sodium 78.1, Carbohydrate 12.8, Fiber 0.7, Sugar 5.5, Protein 1.5
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