BEST EVER THUMBPRINT COOKIES
Steps:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Beat butter and granulated sugar until fully creamy and incorporated.
- Add in the egg yolk and vanila extract and mix well.
- Add in flour and mix using a wooden spoon or spatula until a dough forms. Cover and refrigerate the dough for 30 minutes up to 2 days.
- When ready to bake, roll a 1-inch ball of dough and set it aside. Repeat with the remaining dough until you have 36 dough balls.
- Roll each ball in the beaten egg and then in the coconut flakes (optional step).
- Place the balls on the baking sheet, leaving a 2-inch space between them.
- Using your thumb, press an indentation into the center of each cookie. Fill the indentation with raspberry jam.
- Bake the cookies in the oven for 9-10 minutes until the bottom of the cookies is golden.
- Cool the cookies on a rack and then serve.
Nutrition Facts : Calories 111 kcal, Carbohydrate 15 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 6 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
PINEAPPLE-COCONUT THUMBPRINT COOKIES
Gather the whole family to make these Pineapple-Coconut Thumbprint Cookies from My Food and Family. Fill these tasty coconut thumbprint cookies with pineapple preserves and bake for a great dessert everyone will love.
Provided by My Food and Family
Categories Festive 2019
Time 50m
Yield 20 servings, 2 cookies each
Number Of Ingredients 3
Steps:
- Heat oven to 350°F.
- Prepare dough from Easy Cut-Out Cookies recipe.
- Roll into 40 balls, using about 1 Tbsp. dough for each ball. Roll, 1 at a time, in coconut until evenly coated on all sides with coconut.
- Place, 1 inch apart, on baking sheets sprayed with cooking spray. Use thumb to indent centers; fill with preserves, adding about 1/4 tsp. preserves to each indentation.
- Bake 13 to 15 min. or until coconut is lightly toasted. Cool 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
COCONUT THUMBPRINT COOKIES
Make and share this Coconut Thumbprint Cookies recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 35m
Yield 4 1/2 dozen, 54 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter with salt. Gradually beat in sugar. Blend in almond extract. Add flour, a small amount at a time, mixing well after each addition. Stir in coconut and almonds.
- Chill dough.
- Shape into walnut size balls. Place on ungreased baking sheets. Bake at 325 for 8 minutes.
- Remove from oven; make depression in center of each ball with thumb or measuring spoon. Return to oven; bake 12-15 minutes longer, or just until lightly browned.
- Cool on sheets; fill each cookie with 1 teaspoon jam. Sprinkle with additional coconut, if desired.
Nutrition Facts : Calories 63.6, Fat 3.9, SaturatedFat 2.6, Cholesterol 9, Sodium 38.6, Carbohydrate 6.8, Fiber 0.1, Sugar 2.8, Protein 0.5
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.
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