No Bake 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.

NO-BAKE GRANOLA JAM THUMBPRINT COOKIES

Steps:

• In food processor, place granola. Cover; process, using quick on-and-off motions, until finely ground. Place in medium bowl. Set aside.
• In 2-quart heavy saucepan, mix brown sugar, corn syrup and peanut butter. Heat to boiling over medium-high heat, stirring constantly. Remove from heat; stir in vanilla.
• Pour syrup mixture over granola. Stir until well combined. Let cool 5 minutes. Shape mixture into 14 balls. Place each ball on cooking parchment paper-lined cookie sheet. Flatten ball slightly and press thumb into center of each ball to make indentation. Spoon jam in indentation of each cookie. Top with almond slice.

NO-BAKE THUMBPRINT COOKIES

Steps:

• Soak dates in warm water to cover for 10-15 minutes.
• Grind oats in a blender or food processor.
• Pour into a bowl and set aside.
• Place dates in the food processor with 1/2 cup of soaking liquid and puree.
• Add to oats, along with almond butter, coconut, orange zest and juice, and spices.
• Knead together until a dough is formed.
• Form into balls and press down in middle with thumb.
• Place a small amount of preserves in the indentation.
• Refrigerate for at least 1 hour.

NO-BAKE CHOCOLATE HAZELNUT THUMBPRINTS

Steps:

• Beat cream cheese, melted chocolate chips and Nutella until blended. Stir in cracker crumbs. Refrigerate until firm enough to roll, about 30 minutes., Shape mixture into 1-in. balls; roll in chopped hazelnuts. Make an indentation in the center of each with the end of a wooden spoon handle. Fill with a hazelnut. Store between layers of waxed paper in an airtight container in the refrigerator.