Fruit Thumbprint Cookies Recipes

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

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.

BUTTER AND JAM THUMBPRINTS

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.

FRUIT-FILLED THUMBPRINT COOKIES

Steps:

• HEAT oven to 350 degrees F. Line cookie sheets with parchment paper, if desired.
• COMBINE cookie mix, flour, softened butter, egg and vanilla in medium bowl. Mix with spoon until soft dough is formed.
• USE level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie.
• BAKE 10 minutes. Remake rounded indentation in cookie. Fill with 1/2 teaspoon preserves. Bake an additional 2 minutes or until lightly browned. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely.
• * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.

FRUIT THUMBPRINT COOKIES

Steps:

• Preheat oven to 300 degrees. Grease cookie sheets.
• Seperate the egg from the yolk- hold back egg white.
• Cream butter, sugar and egg yolk.
• Add vanilla extract, flour and salt. Mix really well.
• Shape dough into balls - rolls balls in the egg whites. Place dough on cookie sheets about 2 inches apart.
• Bake for 5 minutes.
• Remove cookies from oven- press thumb into the center of each cookie- then fill the thumbprint with your choice of preserves or jam.
• Bake another 8 minutes until lightly browned.

RASPBERRY THUMBPRINT COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
• Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
• In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.

THUMBPRINT BUTTER COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in egg, oil, vanilla and butter flavoring. In another bowl, whisk together flour, cornstarch, baking powder and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes., Remove from pans to wire racks to cool. Fill with preserves.