LES MADELEINES THUMBPRINT COOKIES
I thought I was in heaven when I bit into one of these melt-in-your-mouth shortbread cookies. Thanks to Chef Romina Rasmussen of Les Madeleines Bakery in Salt Lake City for sharing the recipe.
Provided by Debs Recipes
Categories Dessert
Time 1h
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Lightly toast then cool nuts; chop until very fine and set aside ~ If using a food processor for chopping, allow nuts to cool very thoroughly before chopping them in order to avoid turning them into a paste.
- Cream butter and sugar for 3-4 minutes in a stand mixer fitted with paddle attachment until extra light-colored and fluffy; stir in vanilla.
- Whisk together dry ingredients; add gradually to butter mixture, stirring just until (do not overmix) dough comes together; stir in chopped nuts.
- Chill dough if it seems too soft.
- Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets; indent the top of each ball of dough with your fingertip or with the dampened end of a wooden spoon.
- Bake at 325° for 10-12 minutes or just until the cookies start to turn light golden-brown at the edges; remove from oven and sprinkle lightly with powdered sugar; fill each indentation with a bit of jam or fruit preserves ~ I like to use red raspberry preserves.
- NOTES: Yield becomes 60 cookies when dough is formed into 1" dough balls. And any type of toasted and chopped nuts may be substituted for the almonds.
Nutrition Facts : Calories 106.5, Fat 7.3, SaturatedFat 3.8, Cholesterol 15.2, Sodium 85, Carbohydrate 9.3, Fiber 0.5, Sugar 2.2, Protein 1.2
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
RILEY'S THUMBPRINT COOKIES
A bite size, melt in your mouth delight! This recipe taste just like the local bakery. Easy! Just be sure not to make them too big. They are wonderful for any type of gathering, or when you just want to treat yourself to alittle bit of heaven. Also, great for kids with egg allergies, since there aren't any in the recipe!
Provided by Tandy Higgins
Categories Dessert
Time 17m
Yield 48 cookies
Number Of Ingredients 5
Steps:
- Cream together softened butter and sugar. Add in dry ingredients. Shape into small balls and place on ungreased cookie sheet. Press dent into each cookie with thumb. Bake at 375 degrees for 7 minutes. Fill center with icing made from powdered sugar and milk. Use food coloring in icing as desired. Do not substitute margarine for butter, the texture will not be the same.
Nutrition Facts : Calories 61, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 31.1, Carbohydrate 6.1, Fiber 0.1, Sugar 2.1, Protein 0.6
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