Nutty Thumbprint Cookies Recipes

NUTTY JAM THUMBPRINTS

Steps:

• Put the granulated sugar in the food processor and process until it is fine and powdery, about 30 seconds. (Be sure to cover the feed tube so the powder doesn't float out.)
• Add the flour, salt and pecans and pulse until the nuts are finely ground.
• Add the butter and vanilla and process until the mixture looks damp and comes together. Transfer the dough to a bowl, cover with saran wrap and refrigerate at least one hour or overnight.
• Position racks in upper and lower thirds of the oven. Preheat the oven to 325°F and line two baking sheets with parchment paper.
• Shape dough into 1-inch balls and place on prepared baking sheets about 2 inches apart. Use the tip of a wooden spoon handle to press an indentation about ¾ of the way down into the center of each ball (twist slightly to release; if the handle sticks, dip it in flour). Bake for 22 to 24 minutes, or until lightly colored on top and golden brown on the bottom. (If your oven cooks unevenly, rotate cookies from top to bottom and from front to back halfway through baking time.)
• Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Using a sieve, dust cookies with confectioners' sugar. Use a tiny spoon or the tip of a teaspoon handle to fill with jam, jelly or preserves.
• Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. (For best results, add the jam after defrosting.)

THUMBPRINT COOKIES I

Steps:

• Preheat oven to 300 degrees F. Grease cookie sheets.
• Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
• Add vanilla, flour and salt, mixing well.
• Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
• Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

NUTTY THUMBPRINT COOKIES WITH JAM

Steps:

• Preheat oven to 350°F. Line baking sheets with parchment paper.
• In the work bowl of a food processor, combine walnuts, pecans, ½ teaspoon (1.5 grams) salt, and ½ teaspoon (1 gram) nutmeg. Pulse until combined and nuts are finely ground, about 30 seconds. Transfer mixture to a small bowl, and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium, and add egg yolks and vanilla bean paste. Reduce mixer speed to low. Add flour, ¾ cup chopped nut mixture, remaining ½ teaspoon (1.5 grams) salt, and remaining ½ teaspoon (1 gram) nutmeg. Increase mixer speed to medium, and beat just until mixture comes together, 2 to 3 minutes.
• Roll dough into 1-inch balls. Roll balls in remaining nut mixture to coat, and place 2 inches apart on prepared pans. Using your thumb or the back of a spoon, gently make an indentation in center of each ball.
• Bake for 10 minutes; remove from oven, and press down centers again. Fill centers of cookies with desired jam. Return to oven, and bake until lightly browned, 3 to 5 minutes more. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.

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.

SWEET & NUTTY THUMBPRINT COOKIES

Steps:

• Heat oven to 350*.
• Cream sugar, shortening, butter, vanilla and egg yolk.
• Stir in flour and salt until dough holds together.
• Shape into 1 inch balls.
• Beat egg white slightly.
• Dip each cookie ball in the egg white; roll in the nuts.
• Place 1 inch apart on cookie sheet.
• Press thumb deeply in center of each.
• Bake until light brown, about 8-10 minutes.
• Remove from cookie sheet, cool.
• Fill thumbprints with jelly.

BUTTER AND JAM THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Whisk the flour, baking powder and salt together in a bowl.
• In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
• Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
• Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
• Store cookies in a tightly sealed container for up to 5 days.

NUTTY CHOCOLATE-RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F.
• Combine flour, cocoa, baking powder, baking soda and salt, and set aside.
• Beat butter and sugar together until light and fluffy.
• Add egg and vanilla and mix until just combined.
• Add flour mixture, and mix until just combined.
• Take 1 tablespoon of dough and shape into a 1" ball.
• Roll in nuts.
• Repeat with remaining dough.
• Place dough balls 2" apart on baking sheets lined with parchment paper.
• Using a the bottom of a 1-teaspoon round measuring spoon, make an indentation in the center of each ball.
• Fill indentations with jam.
• Bake until cookies are set, about 10 minutes.
• Cool 5 minutes on cookie sheets, then remove to racks.
• When cookies are cooled, drizzle with melted chocolate.
• These can be stored in an airtight container at room temperature for up to 3 days.

NUTTY THUMBPRINT COOKIES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
• Shape dough into 1-inch balls, roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
• TO USE FROZEN COOKIE DOUGH: Place the dough balls 2-inches apart on baking sheets coated with cooking spray. Bake at 350-degrees for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
• TO USE DOUGH WITHOUT FREEZING: To prepare cookies without freezing, shape dough into 1-inch balls; roll balls in egg white, then in nuts. Place about 2-inches apart on baking sheets coated with cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350-degrees for 12-14 minutes or until lightly browned. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.