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
THUMBPRINT COOKIES I
I usually make these around Christmas.
Provided by C. Keith
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 25 g, Cholesterol 35.8 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 116 mg, Sugar 13.1 g
RICH THUMBPRINT COOKIES
These are really buttery,and have a nice sweet jam center. They are so pretty to make and display on the dessert tray.They look like dazzeling jewels
Provided by FarahC
Categories Dessert
Time 43m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything, but jam,egg white,and nuts. Set them aside.Once dough is crumbly but will form a ball place into refrigerator covered for 1 hour.
- After 1 hour preheat oven to 325.
- Scoop dough with teaspoon,and roll into a ball, then into egg white,then nuts. Place each ball onto greased cookie sheet. Make a thumbprint most of the way through cookie, doing so very gently. If cookie cracks along edges,just pinch it back into shape. Bake 15-18 minutes, or look for a light golden brown. Take out of oven and cool at room temperature. Once cooled drop enough jam into cookie to fill indentation.
- To truly please the eye,use different jam's.
- You'll want to automatically make a double batch if you like thumbprint jam cookies, because these are soooooooo good.
Nutrition Facts : Calories 147.3, Fat 8.2, SaturatedFat 5, Cholesterol 37.8, Sodium 57.1, Carbohydrate 16.8, Fiber 0.4, Sugar 7.5, Protein 1.7
JAM THUMBPRINT COOKIES
Make and share this Jam Thumbprint Cookies recipe from Food.com.
Provided by L DJ3309
Categories Dessert
Time 1h3m
Yield 84 cookies
Number Of Ingredients 9
Steps:
- Combine butter, sugar and 1 tsp almond extract in large bowl, beat at medium speed, til creamy.
- Reduce speed to low; add flour, beat until well mixed Cover; refrigerate at least 1 hour.
- Preheat oven to 350 degrees F.
- Shape dough into 1-inch balls.
- Place 2" apart on ungreased cookie sheets.
- Make indentation in center of each cookie with thumb (edges may crack slightly); fill each indentation with about 1/4 teaspoon jam.
- Bake for 15 to 18 minutes til edges are lightly browned.
- Let stand 1 minute; remove from cookie sheet.
- Cool completely.
- Meanwhile put powdered sugar in bowl stir in enough rum to make thick glaze, stir in almond extract stir til smooth.
- Drizzle over cooled cookies; sprinkle with finely chopped almonds.
Nutrition Facts : Calories 98.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.6, Sodium 35.6, Carbohydrate 13.2, Fiber 0.3, Sugar 7.4, Protein 0.9
THUMBPRINT BUTTER COOKIES
These buttery little rounds add beautiful color to a platter of treats. Fill the thumbprint in the center with any fruit preserves you like. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in egg, oil, vanilla and butter flavoring. In another bowl, whisk together flour, cornstarch, baking powder and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes., Remove from pans to wire racks to cool. Fill with preserves.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
THUMBPRINT COOKIES
These are fun to make with kids and a great way to use up leftover jam. Although these call for Raspberry jam, any jam or a variety of jams can be used - if using different colored jams/marlmade these look so pretty on a tray. Recipe source: Bon Appetit (June 1987)
Provided by ellie_
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350-degrees F.
- Spray cookie sheets with Pam or grease with butter (or use the butter wrappers from the butter to help grease pans). Set aside.
- In a small cup (I use a tea cup) combine 2 tablespoons sugar with cinnamon. Set aside.
- In a large bowl combine next 3 ingredients (flour -salt). Stir in butter, egg yolk and vanilla and beat with an electric mixer until combined.
- Form dough into 1-inch rounds (if dough is too soft, refrigerate for 1 hour).
- Arrange rounds on prepared cookie sheets, spacing 1-inch apart.
- Using fingers (this is the part that kids like to help with), make indentations in centers of half of the rounds. Using a small spoon (a baby spoon works great) fill indentations with cinnamon sugar.
- Bake all rounds for 5 minutes. Remove from oven.
- Make indentations in centers of remaining rounds and fill with jam (see description above).
- Return to oven and bake for 8-10 minutes.
Nutrition Facts : Calories 1090.7, Fat 63.5, SaturatedFat 39.5, Cholesterol 225.6, Sodium 655.4, Carbohydrate 122.5, Fiber 2.4, Sugar 61.9, Protein 9.6
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