VEGAN MATCHA ALMOND THUMBPRINT COOKIES
Gloss the tops of these egg- and dairy-free almond cookies with an earthy-sweet green tea frosting.
Provided by Kim Barnouin
Categories HarperCollins Dessert snack Cookies Tea Soy Free Dairy Free Peanut Free Vegan Vegetarian Almond
Yield Makes 3 dozen
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Lightly grease a cookie sheet and set aside. In a small bowl, stir together the egg replacer and water and set aside. Using an electric mixer, beat the almond paste, agave nectar, and Earth Balance until creamy. Add the extracts and the egg replacer mixture and continue beating. Stir in the flour and salt to create a soft dough.
- Using a teaspoon, create small balls of cookie dough and drop them on the prepared cookie sheet, leaving plenty of room between cookies. Push your thumb down into each cookie to create an imprint. Bake for 15 minutes, until the edges begin to harden. Transfer the cookies to a wire rack and allow them to cool.
- For the frosting, mix the matcha powder with the creamer in a small bowl to create a paste. In a medium bowl, beat the Earth Balance briefly and scrape the bowl. Add the powdered sugar and matcha paste, and beat again until smooth. Once the cookies have cooled, use a teaspoon to scoop some matcha frosting into each thumbprint.
PERFECT THUMBPRINT COOKIES
My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.
Provided by Chef John
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 50m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g
FESTIVE THUMBPRINTS
I never cared for jam-filled thumbprints, so I decided to fill them with frosting instead. This makes them easy to ship, which you can't do with the sticky jam filling. I sent these to my daughter while she was serving in Iraq, and they made the long haul in perfect condition. -Wendy Schlueter, Babbitt, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Place sprinkles in a shallow bowl or bowls., Shape dough into 1-in. balls; dip tops in sprinkles. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Using a wooden spoon handle, enlarge any indentations that may have narrowed or closed. Remove from pans to wire racks to cool., For filling, bring sugar, butter and milk to a boil in a small saucepan, stirring constantly. Cook and stir 1 minute. Remove from heat. Add candy coating and vanilla; stir until smooth. Divide filling between 2 bowls. Using food coloring, tint filling in one bowl red and in the other bowl green. Spoon fillings into indentations; let stand until set.,
Nutrition Facts : Calories 114 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 53mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
GREEN TEA COOKIES
If you like the taste and the bitterness of green tea, please don't be afraid to add the whole 1/4 cup or even more! The dough will turn green, not too sweet, yum!
Provided by Poison_Ivy
Categories Frozen Desserts
Time 30m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat over to 350°F.
- Cream butter, sugar, egg and vanilla together.
- Mix flour, baking soda, baking powder and salt together.
- Mix dry and wet ingredients.
- Mix in chips and nuts.
- Shape into a golf ball and place dough on ungreased cookie sheet.
- Bake for 10 minutes.
Nutrition Facts : Calories 145.4, Fat 7.9, SaturatedFat 4.1, Cholesterol 23.1, Sodium 159.7, Carbohydrate 18.1, Fiber 0.5, Sugar 12.9, Protein 1.4
COCOA THUMBPRINTS
Provided by Food Network Kitchen
Time 1h15m
Yield about 3 dozen cookies
Number Of Ingredients 9
Steps:
- Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Place the confectioners' sugar and the remaining 1/2 cup granulated sugar in 2 separate small bowls. Roll scant tablespoonfuls of dough into balls; roll in the granulated sugar and then in the confectioners' sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep 1/2-inch-wide indentation in the centers with your thumb. Place your choice of filling in the indentation. Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
GREEN TEA MUFFINS
I feel in love with green tea cookies and happen to find this recipe when I was searching for green tea cookies recipes on the Internet. I haven't tried this recipe yet but will do so very soon.
Provided by Happy_Housewife
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven at 350°F.
- Sift together the flour, baking soda, and green tea powder and set aside.
- In a large bowl, beat the butter until light.
- Add the sugar and eggs and beat some more until light and fluffy.
- Add the dry mixture and the milk.
- Stir with a spatula or wooden spoon until the dry ingredients are just incorporated (don't overmix). The batter will be somewhat lumpy.
- Divide the batter among the muffin tins (If you don't have any liners, grease the tins), about 2/3 full.
- Bake for 25-30 minutes.
- Allow to cool on a wire rack.
- Bon appetit!
Nutrition Facts : Calories 226.9, Fat 9.1, SaturatedFat 5.4, Cholesterol 57, Sodium 124, Carbohydrate 33.1, Fiber 0.6, Sugar 16.8, Protein 3.6
THUMBPRINTS WITH DULCE DE LECHE, NUTELLA OR JAM
Thumbprints are the simplest of cookies, but these are packed with flavor from freshly toasted nuts, each paired with its own filling: pecans with dulce de leche (or homemade caramel sauce, if you have some on hand), hazelnuts with Nutella, or pistachios with a festive pool of red currant jelly in the center. Choose a single combination, or make a batch of each. These cookies benefit from forming the thumbprint halfway through baking, but if you can't take the heat, let the dough soften a bit and then press the thumbprints into the dough before baking.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 1h
Yield 3 dozen cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Spread the hazelnuts or pecans out on a small baking sheet and cook in oven, shaking several times, until toasted, 10 to 12 minutes. If using hazelnuts, transfer to a bowl to cool, cover with a folded dish towel, then rub off the skins. (No need to toast the pistachios.)
- Once cooled, transfer the nuts to a food processor, preferably a mini one. Add 2 teaspoons flour and pulse just until nuts are finely ground, being careful not to overprocess.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add egg yolks and vanilla, and beat on medium-high speed until well combined, about 2 minutes, scraping the bowl a few times as needed.
- Add 1/2 cup ground nuts, the salt and the remaining 2 1/4 cups flour; beat on low speed just until combined, then increase speed and beat until dough starts to clump together. Scrape the bowl and fold a few times to make sure everything is well mixed. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour and up to 3 days.
- Heat oven to 350 degrees. Pinch off small pieces of dough the size of a rounded tablespoon (about 20 grams each) and roll the top half of each one in the remaining ground nuts. Place a few inches apart on parchment- or silicone mat-lined baking sheets. Chill in the freezer until firm, about 10 minutes.
- Bake for 8 minutes, remove from oven and make a thumbprint in each cookie. Bake until golden brown on the bottom, and nuts are looking toasty but not burned, 6 to 8 minutes longer. Let cool a few minutes on the baking sheets and transfer to wire racks to cool further. While the cookies are still a little warm, fill each one with about 1/2 teaspoon of filling, and cool completely. Sprinkle with flaky sea salt. Cookies will keep in an airtight container at room temperature for up to 1 week.
GREEN TEA THUMBPRINTS WITH THREE DIFFERENT FILLINGS
This is a variation of my Recipe #449627. I thought that green tea cookies would go great with a filling of some sort and so I came up with this. I hope youll enjoy these cookies as much as we do! :) Feel free to experiment with the fillings of your choice. Im sure other types of marmalade or jam would be yummy, too. :)
Provided by Lalaloula
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- First combine all of the dry ingredients in a big bowl. Then add all of the wet ingredients at once and knead everything into a smooth dough.
- Divide dough into 24 portions and roll them into balls (about the size of a walnut). Using one of your fingers or a spoon make an indentation into each thumbprint.
- Fill 8 cookies with 1/2 ts of marmalade each, 8 with peanut butter and the other 8 with the red currant jam.
- Place them on a paper-lined baking sheet and bake in the pre-heated oven at 180°C/350°F for about 15 minutes or until cookies are slightly browned around the edges and cooked through.
Nutrition Facts : Calories 81.5, Fat 3.6, SaturatedFat 1.5, Cholesterol 13.1, Sodium 25.8, Carbohydrate 11.2, Fiber 0.3, Sugar 5, Protein 1.5
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