ROSEMARY MARMALADE THUMBPRINT COOKIES
I think rosemary is my favorite herb, I love it on meats and in breads, but I had never tried it in a cookie.I believe this recipe came from our local paper. While I love marmalade, I actually made these with apricot jam for the first time last Spring,took them to a friend's house for a dinner and they disappeared very quickly. I...
Provided by Sheryl Faulkner
Categories Cookies
Time 15m
Number Of Ingredients 9
Steps:
- 1. In a small bowl, whisk together the flour, cornstarch, rosemary and salt. Set aside
- 2. In a medium bowl, beat the butter for 30 seconds on medium high. Add powdered sugar & almond flavoring. Beat until combined.
- 3. Add flour mixture, mixing well. The mix will be very dry, almost more like coarse crumbs. Pour this out onto the counter and gently knead until it comes together. Press into a small disc and refrigerate at least 1 hour.(dough is much easier to work with once chilled)
- 4. Divide the dough into 24 individual pieces. Roll each piece into a ball about 1 1/4" in size.(be patient, the dough will form as it warms in your hand) Place these on a parchment-lined baking sheet, about 2" apart. Indent carefully with your thumb or finger. Spoon a scant 1/2 teaspoon of jam into the indentation.
- 5. Bake at 325 for 14 minutes until lightly golden. Allow to cool slightly before moving to a rack as the cookies are fragile when warm.
- 6. When completely cool, sprinkle with "just a pinch" of powdered sugar.
ROSMARY KISSED ORANGE THUMBPRINT COOKIES TUSCANO
Yield 24
Number Of Ingredients 9
Steps:
- * SMALL BOWL STIR 1ST 3. SET ASIDE. * MED. BOWL WHIP BUTTER FOR 30 SEC. + 1/3C SUGAR & ALMOND EXTRACT. WHIP TIL MIXED. + FLOUR MIXURE. BEAT TIL COMBINED. CHILL 1 HR OR UNTIL EASY TO HANDLE. * PREHEAT 325. LINE 2 BAKING SHEETS W/PARCHMENT P. SHAPE DOUGH INTO 24, 1.25 IN BALLS. ARRANGE ON SHEETS 2 IN APART. INDENT EACH W/THUMB. SPOON 1/2 TSP JAM IN EA COOKIE. * BAKE 14 MIN OR EDGES LIGHTLY BROWN. COOL 1 MIN ON SHEET THEN MOVE TO WIRE RACK. * SPRINKLE ADDITION SUGAR ON EA.
ROSEMARY TUSCANO THUMBPRINT COOKIES
Steps:
- 1. In small bowl, stir together flour, cornstarch, rosemary, and salt; set aside. In medium mixing bowl, beat butter with an electric mixer on med to high speed 30 sec. Add 1/3 c. powdered sugar and almond extract and beat until combined. Add flour mixture and beat until combined. Wrap and chill dough for 1 hr or until easy to handle. 2. Preheat oven 325F. Line 2 baking sheets with parchment paper; set aside. Shape dough into 24, 1 1/4 inch balls and arrange 2 inches apart onto cookie sheets. Use thumb to make indentations in each cookie. Spoon about 1/2 tsp marmalade into center of each. 3. Bake 14 min. or until edges are lightly golden. Cool 1 min. on cookie sheets. Remove and cool completely on wire racks. Sprinkle with additional powdered sugar to serve.
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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