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
PASSOVER ALMOND THUMBPRINT COOKIES
These delicate little almond cookies, from "Gourmet" (April 2006), are really delicious. They don't taste like Passover cookies and are good enough to eat year-round. The contrast between the crisp cookie and gooey-sweet jam is pretty addictive; you may want to double the recipe. You can substitute a whole almond for the jam, if you prefer. If you like marzipan, you'll love these! And they are quick to whip up. Dough requires 1/2 hour to chill.
Provided by blucoat
Categories Drop Cookies
Time 40m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
- While dough chills, put oven rack in middle position and preheat oven to 350°F.
- Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 14 to 18 minutes. Transfer cookies to a rack and cool completely.
Nutrition Facts : Calories 89.8, Fat 6.3, SaturatedFat 2.7, Cholesterol 19, Sodium 29.5, Carbohydrate 7.6, Fiber 0.5, Sugar 6.6, Protein 1.3
ALMOND MACAROONS -- THE PASSOVER COOKIES
There they are, every single Passover, those Macaroons. You can't escape them! I, personally, am not a fan of the coconut macaroon, which is the more popular kind of Passover cookie you find in the supermarket. But an almond macaroon? That's almost worth the whole holiday!
Provided by Mirj2338
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients, except for the egg whites.
- Stir in the egg whites.
- The dough will be like thick, wet sand.
- Roll into one inch balls.
- Place on a greased (or foil lined, or parchment paper lined) cookie sheet and flatten slightly.
- Press an almond sliver into each cookie.
- Bake at 350°F.
- for 15-20 minutes, until dry and lightly brown.
PASSOVER ALMOND COOKIES
Make and share this Passover Almond Cookies recipe from Food.com.
Provided by dojemi
Categories Drop Cookies
Time 35m
Yield 21 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F Lightly grease (or line with parchment) two baking sheets.
- Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.
- Add the egg whites gradually, while mixing, to make a smooth paste.
- Stir in the flavorings.
- Scoop the dough by heaping tablespoons onto the prepared pans.
- Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
- Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.
Nutrition Facts : Calories 104.2, Fat 4, SaturatedFat 0.4, Sodium 34.2, Carbohydrate 16.4, Fiber 0.7, Sugar 14.7, Protein 1.6
PASSOVER ALMOND CHOCOLATE CHIP COOKIES
These quick and easy cookies are chewy and yummy. Though kosher for Passover, they contain no matzo meal, so they're also suitable for someone who's allergic to wheat. It's my modification of a recipe from The Gourmet Jewish Cook by Judy Zeidler.
Provided by Jeri Roth Lande
Categories Dessert
Time 25m
Yield 36-48 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Beat eggs and egg whites briefly.
- Mix in all the other ingredients, adding the chocolate chips last.
- Roll into 1 inch balls and place on a greased cookie sheet.
- Bake for 10-15 min until cookie bottoms are brown, but not burnt.
- Let cool briefly, but remove while still warm.
Nutrition Facts : Calories 156.1, Fat 9.3, SaturatedFat 2.2, Cholesterol 10.3, Sodium 43.6, Carbohydrate 17.2, Fiber 2.1, Sugar 14, Protein 3.8
ALMOND-WALNUT THUMBPRINT MACAROONS
These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker who remembers her mother making something similar when the family lived in Iraq. Ms. Khalastchy moved from Baghdad to London in the 1970s, but she remembers her mother making cookies like these and then sending them to be baked in the public oven because there was no oven at home then. Ms. Khalastchy has tinkered with the recipe, substituting walnuts for some of the almonds and adding an egg yolk to the traditional whites.
Provided by Joan Nathan
Categories snack, cookies and bars, dessert
Time 8h50m
Yield About 3 dozen cookies
Number Of Ingredients 8
Steps:
- Put the almonds in a food processor fitted with a steel blade and pulse until mostly powdered with a few crunchy bits remaining, about 15 pulses. Transfer to a large bowl. Put the walnuts in the food processor and pulse until mostly powdered. Add the walnuts to the almonds.
- Add the sugar, cardamom, egg and egg whites to the bowl and, using one hand, mix to combine. Cover with a towel and let the mixture sit for at least 8 hours or overnight to dry out a bit.
- Heat the oven to 325 degrees and line 2 baking sheets with parchment paper. Pour rose water or 1 cup of water in a small shallow bowl. Dampen your hands with the rose water and scoop up about a tablespoon of the dough at a time, pressing it into walnut-size balls. Place the macaroons on the baking sheets about 2 inches apart and flatten them slightly. Use your thumb to make a small indentation in the middle of each.
- Transfer the baking sheets to the oven and cook for 15 minutes, then remove and put either 1/4 teaspoon of the raspberry jam or a pistachio in each thumbprint. Rotate the pans and continue baking for 10 more minutes or until golden and firm. Cool to room temperature on the baking sheets and serve or freeze.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 6 grams, TransFat 0 grams
ALMOND THUMBPRINT COOKIES
A delightful almond flavored thumbprint cookie and very pretty if you tint the icing with a little food color!
Provided by Theresa P
Categories Dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- For cookies:.
- Cream butter and sugar.
- Beat in the flour, extract and salt.
- Stir in the pecans.
- Shape dough into 1-inch balls and place on ungreased cookie sheet.
- Make thumbprint in each cookie.
- Bake at 300°F for 20-30 minutes.
- Let cool.
- For Icing:.
- Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.
ALMOND THUMBPRINT COOKIES
Categories Food Processor Fruit Dessert Bake Passover Quick & Easy Almond Vanilla Kosher Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
- While dough chills, put oven rack in middle position and preheat oven to 350°F.
- Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Transfer cookies to a rack and cool completely.
HONEY ALMOND THUMBPRINT COOKIES
These healthy cookies are delicious! I adapted this recipe from the Almond Honey-Butter Recipe from Eating Well Magazine. I made a few changes and made these allergy-friendly and gluten-free!
Provided by TheFitCookie
Categories Dessert
Time 12m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350Ëš F. Line a baking sheet with parchment paper.
- Process whole almonds in a food processor until finely ground. Transfer to bowl and add flour, baking powder, and salt. Whisk until combined.
- Combine the ground flax seed with the water in a small bowl or glass measuring cup. Mix well and let sit until a thick gel forms. This creates a binder to replace eggs.
- Using an electric hand mixer, add honey, oil, and vanilla to the chia/water gel and mix well. Add the wet ingredients to the dry ingredients and mix well.
- Roll Tablespoons of dough into 1-inch balls and place on prepared baking sheets. Press the tip of your finger into the center of each cookie to make an indentation. Bake the cookies until set and slightly golden on the bottom, 10-12 minutes. Let cool completely on a wire rack.
- Combine 2 Tablespoons honey and 1 Tablespoon almond butter and mix well. Fill each cookie with about 1/4 teaspoon and top with almonds if desired. Enjoy!
RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
Provided by Dee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g
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