Chocolate Strawberry Thumbprints Recipes

STRAWBERRY THUMBPRINT COOKIES

Steps:

• Pre-heat oven to 350℉.
• In a large bowl, mix to combine wet mixture - unsalted butter, granulated sugar, egg and vanilla extract.
• In a separate bowl, bring together dry mixture - all purpose flour, baking powder, and salt. Mix well.
• Add dry mixture into wet mixture. Using a spatula to combine everything.
• Optional: cover bowl and refrigerate dough for 1-2 hours.
• Roll dough into small 1 1/2 inch balls. Then use the ends of a rolling pin or thumb to make an indentation at the middle of the dough ball. Press halfway down but not all the way.
• Press tops of cookies face down onto a bowl of white sugar sprinkles, and place them ~2 inch apart on the baking sheet.
• Fill each of the indentation with strawberry jam.
• Bake for 14-15 minutes.
• Remove from oven let it cool on the baking sheet for a few minutes, then place them on cooling rack until they are completely cool.
• Serve and enjoy!

CHOCOLATE THUMBPRINT 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.

CHOCOLATE-STRAWBERRY THUMBPRINT COOKIES

Steps:

• Sift flour, cocoa, and salt into a bowl; set aside.
• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Set aside.
• Put butter and 1/4 cup of sugar into the bowl of a mixer fitted with a paddle attachment; mix on medium until pale and fluffy.
• Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined.
• Refrigerate, covered, one hour.
• Preheat oven to 350°F Put 6 teaspoons of sugar into a bowl. Form dough into 3/4 balls; roll in sugar to coat.
• Space 1 inch apart on a baking sheet lined with parchment paper. Press center of each ball with your thumb.
• Bake 10 minutes. Press centers again with a wooden spoon, 3/4 inch indentations. Bake until slightly cracked and set; about 5 minutes more.
• Cool completely on racks.
• Stir cream cheese and confectioners sugar in a small bowl.
• Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl.
• Spoon cream cheese mixture into center of cookies; top with strawberries.

THUMBPRINT COOKIES I

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.

CHOCOLATE STRAWBERRY THUMBPRINTS

Steps:

• 1. Sift together flour, cocoa, and salt into a bowl. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
• 2. Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refridgerate, covered, 1 hour.
• 3. Preheat oven to 350F. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press cent of each ball with your thumb. Bake 10 minutes. Press centers again with the end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more.Cool on wire racks
• 4. Stir cream cheese and confectioners sugar in a bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into centers of cookies; top with berries, dividing evenly.

CHOCOLATE-STRAWBERRY THUMBPRINTS

Steps:

• Sift together flour, cocoa, and salt into a bowl. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
• Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.
• Preheat oven to 350°F. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. (Unfilled cookies can be stored in airtight containers at room temperature up to 3 days.)
• Stir cream cheese and confectioners' sugar in a bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into centers of cookies; top with berries, dividing evenly.

DOUBLE-CHOCOLATE THUMBPRINT COOKIES

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 THUMBPRINTS

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-RASPBERRY THUMBPRINTS

Steps:

• Preheat oven to 350 degrees, with racks in upperand lower thirds. Place dough in thebowl of an electric mixer fitted with thepaddle attachment. Set a small heatproofbowl over a pan of simmering water; addthe chocolate, and stir until melted andsmooth. Drizzle chocolate over dough;mix on low speed until just combined.
• Place walnuts in a shallow dish. Formdough into 1-inch balls; roll balls in nuts,coating completely. Place balls on parchment-lined baking sheets. Use yourthumb to make an indentation in centerof each ball. Chill 20 minutes.
• Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until firm to the touch,12 to 16 minutes. Remove from oven.Using the handle of a wooden spoon,press indentation of each cookie to redefineshape; fill each with about 1/4 teaspoonjam. Transfer sheets to wire racksto cool completely. Store in airtight containersat room temperature, up to 5 days.