Moms Thumbprint Cookies Recipes
MOM'S THUMBPRINT COOKIES
My mother used to use these in one of her lessons, when she was a Home Economics teacher in the '60s.
Provided by Bananasmom
Categories Dessert
Time 35m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350'.
- Cream butter and sugar in a large bowl.
- Add yolk and mix.
- Add flour, beat until well blended.
- In a small bowl, lightly beat egg white.
- Form dough into small balls.
- Dip each ball in egg white and roll in nuts, place on a cookie sheet.
- Bake 5 minutes.
- Make depression in each cookie, the back of a small measuring spoon works well.
- Bake 10 more minutes.
- Cool, add small spoonful of jelly in the depression of each cookie.
- Substitutions: may use walnuts or almonds, instead of pecans.
- May use icing instead of jelly.
Nutrition Facts : Calories 107, Fat 7.6, SaturatedFat 3.5, Cholesterol 25.3, Sodium 41.5, Carbohydrate 8.7, Fiber 0.5, Sugar 3.1, Protein 1.4
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
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