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.
WALNUT THUMBPRINTS
I made these cookies for a Christmas cookie exchange and they were a hit. They are not too hard to make. The recipe is from the 2001 Taste of Home Best of Country Cooking. Enjoy!
Provided by SweetSueAl
Categories Dessert
Time 43m
Yield 3 dozen, 12 serving(s)
Number Of Ingredients 10
Steps:
- In mixing bowl, cream the butter and brown sugar. Beat in egg & vanilla.
- Combine dry ingredients; gradually add to the creamed mixture.
- Refrigerate for 30 minutes.
- Roll into 1-inch balls.
- Place 2-inches 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 degrees for 11 to 13 minutes or until lightly browned.
- Cool for 5 minutes before removing to wire racks.
Nutrition Facts : Calories 319, Fat 15.6, SaturatedFat 6.2, Cholesterol 40.1, Sodium 175.1, Carbohydrate 42.3, Fiber 1.1, Sugar 26.9, Protein 4.1
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.
APRICOT THUMBPRINTS
Try one of our other thumbprint variations: Raspberry Thumbprints, Ganache Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 3
Steps:
- Roll dough into 1-inch balls, then roll in finely chopped nuts, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
- Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
- Let cool completely. Spoon jam filling into thumbprints.
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 :
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #hand-formed-cookies #desserts #fruit #holiday-event #cookies-and-brownies #nuts
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