THUMBPRINTS AND BALL COOKIES
Try one of our thumbprint or ball cookie variations: Apricot Thumbprints, Raspberry Thumbprints, Ganache Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints, Chocolate-Dipped Ball Cookies, Marbleized Ball Cookies, Peppermint Ball Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 6
Steps:
- Roll dough into 1-inch balls. (For marbleized cookies, roll out a 1/2-inch-thick rope each of vanilla and chocolate dough. Pinch 3/4-inch piece from each rope and roll together into a ball.) Roll in finely chopped nuts, crushed candies, or sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
- For thumbprints: Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.For ball cookies: Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes.
- Let cool completely. Spoon jam, ganache, dried fruit, or candied orange filling into thumbprints. For chocolate-dipped ball cookies, dip cooled cookies in melted chocolate; sprinkle with candies, and let set in refrigerator.
MARBLEIZED BALL COOKIES
Try one of our ball cookie variations: Chocolate-Dipped Ball Cookies, Peppermint Ball Cookies.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 2
Steps:
- To marbelize dough, roll out a 1/2-inch-thick rope of Chocolate Dough. Roll out a 1/2-inch-thick rope of Vanilla Dough. Pinch off a 3/4-inch piece from each rope. Roll together into 1 ball, then roll in sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
- Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes. Let cool completely.
MARBLED TAHINI COOKIES
Inky black tahini gives these cookies their dark swirl, sandy texture and nutty taste, which is reminiscent of halvah. But, if you can't get your hands on black tahini, simply omit it. Instead, add 1/2 cup plain tahini to all the dough in Step 4, and skip Step 5. The crunchy black sanding-sugar edge makes them truly modern, but you can also use black sesame seeds or turbinado sugar to adorn the cookies.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 1h
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk to combine 3 cups flour, the salt and baking powder; set aside. Coat a small loaf pan with cooking spray, then line with plastic wrap, tucking it into the corners and leaving plenty of overhang. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and confectioners' sugar on medium-high speed until fluffy, 2 to 3 minutes, scraping bowl as needed. Add the large egg and the vanilla; beat on medium-high until combined, about 2 minutes, scraping the bowl as needed.
- Add flour mixture; beat on low speed until combined; then increase speed to medium and beat until dough starts to clump together, scraping bowl as needed.
- Remove dough from bowl, knead lightly and form into a fat log. Using a bench scraper or knife, cut into two pieces, one about 1/3 of the dough, and the other 2/3 of the dough. Return the larger piece to the bowl, add the plain tahini, and beat on medium speed until fully combined. Remove from bowl and set aside. Add the smaller piece and the black tahini to the bowl and beat on medium speed until fully combined.
- On a generously floured surface, using a bench scraper or a knife, cut the white dough in half. Pat half the white dough into a 5-inch square. Cut the black dough in half, then pat half the black dough on top of the flattened white dough to match dimensions. Repeat with remaining white dough, then black dough, so you have four alternating layers of white dough and black dough. Cut in half crosswise, and gently knead and roll one piece to marble the two colors together. Repeat with the second piece of dough. Stack both pieces of dough together (they should be fairly soft at this point, so be gentle), and briefly knead the pieces together to form one dough.
- Press dough into prepared pan, and fold the plastic wrap over the top to seal. Gently press down to even out the surface as much as possible. Chill until firm, preferably overnight, or at least a few hours and up to 3 days ahead, or freeze up to 3 months.
- Heat oven to 325 degrees. Beat the egg white with 1 teaspoon water to thin it out. Spread the sanding sugar out on a small baking sheet. Remove the block of dough from the loaf pan and unwrap it. Trim the slanted sides and the top if you want them really square. Very lightly brush the outside of the block with the egg white mixture. Press the block firmly to coat all sides (except the ends) with the sugar, sprinkling and pressing it on to cover any bare spots.
- Cut the block into barely 1/4-inch-thick slices, and lay them out 1 inch apart on two parchment- or silicone mat-lined baking sheets. Freeze until firm, about 10 minutes.
- Bake until cookies are golden underneath, 14 to 16 minutes. Let cool a few minutes on the baking sheets, then transfer cookies to wire racks to cool completely. Cookies will keep in an airtight container at room temperature up to 1 week.
MARBLEIZED EASTER EGG COOKIES
Strategically applied icing turns basic oval sugar cookies into marbleized masterpieces. Download templates one and two for decorating instructions.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 dozen 6-inch cookies
Number Of Ingredients 9
Steps:
- Sift flour, baking powder, and salt into a bowl.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and lemon juice. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 325 degrees, with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 6-inch fluted egg-shaped cookie cutter. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer; freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
- Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
- Divide royal icing evenly among three small bowls. Color each portion of icing with desired shade of food coloring, stirring with a toothpick to combine. Transfer each color of icing to a separate small squirt bottle. Using the colored icing, decorate according to template instructions.
CHOCOLATE-DIPPED BALL COOKIES
Try one of our ball cookie variations: Marbleized Ball Cookies, Peppermint Ball Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 3
Steps:
- Roll dough into 1-inch balls. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
- Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes. Dip cooled cookies in melted chocolate; sprinkle with candies, and let set in refrigerator.
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