White Chocolate Thumbprint Cookies Recipes

Steps:

• Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
• Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
• Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray. Melt 6 oz white chocolate as directed on package. Cool slightly, about 5 minutes.
• In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg until well blended. Beat in melted chocolate until well blended. On low speed, beat in flour, baking soda and salt until well blended.
• Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon jelly into small bowl; stir until smooth. Place 1/2 teaspoon jelly in each indentation. (Cookies will look full.)
• Bake 5 to 8 minutes or until edges are very light golden brown (do not overbake). Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
• Melt 4 oz white chocolate with shortening as directed on package. Cool slightly, about 5 minutes. Place mixture in resealable food-storage plastic bag; seal bag. Cut small tip from bottom corner of bag. Squeeze bag to drizzle glaze over cookies.

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.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolks. Combine flour and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle. , In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip into egg whites, then roll in nuts. , Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool completely., In a microwave, melt white chocolate and butter; stir until smooth. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container.

Steps:

• Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed. Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
• Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes.
• Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
• Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.

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.