RUM-PUM-PUM THUMBPRINTS
Looking for a delicious dessert? Then check out these pretty rum flavored butter cookies baked with a nutty twist - fill centre with colored frosting.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h10m
Yield 54
Number Of Ingredients 12
Steps:
- In large bowl, combine 1 cup butter and brown sugar; beat until light and fluffy. Add egg, vanilla and 2 teaspoons rum extract; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and nutmeg; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
- Heat oven to 325°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With thumb, make imprint in center of each cookie.
- Bake at 325°F. for 11 to 14 minutes or until firm to the touch. Cool 1 minute; remove from cookie sheets.
- In small bowl, blend all frosting ingredients until smooth, adding enough milk for desired spreading consistency. Spoon or pipe about 1/2 teaspoon frosting into center of each cookie.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g
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
RUM PUM PUM THUMBPRINT COOKIES
Make and share this Rum Pum Pum Thumbprint Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 1h15m
Yield 4 1/2 dozen cookies, 54 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, beat 1 cup butter and the brown sugar until light and fluffy.
- Add egg, vanilla and 2 teaspoons rum extract; blend well.
- Stir in flour and nutmeg; mix well.
- Cover with plastic wrap and refrigerate 1 hour for easier handling.
- Heat oven to 325°F.
- Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets.
- With thumb, make imprint in center of each cookie.
- Bake 11-14 minutes or until firm to the touch.
- Cool 1 minute; remove from cookie sheet.
- In small bowl, blend all frosting ingredients until smooth, adding enough milk for desired spreading consistency.
- Spoon or pipe about 1/2 teaspoon frosting into center of each cookie.
Nutrition Facts :
THUMB PRINT COOKIES THE ULTIMATE BEST!
Reminiscent of pecan sandies, these gorgeous cookies are as tasty as they are festive.
Provided by Deb Crane
Categories Jams & Jellies
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Blend flour and salt and set aside.
- 2. In a seperate mixer, whip butter that has been at room temperature until light and fluffy.
- 3. Add the sugar, and blend until light and fluffy. Add in the egg yolk and blend. Add the vanilla and blend.
- 4. Add in the flour and salt mixture and beat until blended. If adding the nuts, add them next and blend until it forms a dough ball. This is easier with a Kitchen aide blender.
- 5. With the dough, take small teaspoon size portions and roll into little balls. Place on a greased cookie sheet (or parchment lined cookie sheet) Make them small, and space them on the cookie sheets....they grow when they cook!
- 6. Into each ball on the cookie sheet, indent it with your thumb or finger (or even knuckle)
- 7. Bake them in a preheated 350 degree oven for about 10 minutes. Take them out of the oven. They will have puffed up a bit, and the indentation will be fairly lost at this point. Again, indent the cookies with the back of a spoon this time, while still hot. Place whatever filling you would like (about a 1/2 teaspoon in each cookie)
- 8. Return them to the oven and bake an additional 10 minutes, or until they are golden brown on the rims of the cookies. (the fillings might even "bubble" a bit, but that is ok.
- 9. * Any favorite jam,jelly or filling can be used in these cookies. The ones shown here, are apricot and strawberry preserves. Jellies tend to be more "runny" but will still work as well....depends on what you like and what you have on hand, but it is only limited to your imagination and tastes! Make this recipe your own by adding whatever your family likes. :) Seriously good cookies! And like I said, you might want to double this recipe, because they do not last long at all! :)
THUMBPRINT COOKIES
These easy cookies with a fruity jam filling are perfect teatime treats. Make a batch as a weekend project and fill your biscuit tin with sweet bites
Provided by Einfach Backen Team
Time 1h
Yield Makes 55-60 biscuits
Number Of Ingredients 7
Steps:
- For the shortcrust pastry, sift the flour and icing sugar into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour mixture until it is incorporated and then mix in egg yolks. Knead everything into a compact smooth dough. Wrap the dough and chill it for 1 hour.
- Remove the dough from the refrigerator and bring it to room temperature for 10 minutes. Form the dough into a long roll and divide it into 60 equal portions. Form a small ball from each portion and place it on a baking sheet covered with baking parchment (you will need two or more sheets). Press a dip (for the jam) into each ball with the handle of a wooden spoon.
- Heat the oven to 200C/fan 180C/gas 6. Heat the jelly or jam in a saucepan until it melts. Use a teaspoon to fill the dips in the dough balls.
- Bake for 12-15 minutes, then allow to cool completely. Finally, dust the cookies with some icing sugar. The cookies can be stored in an airtight container for several weeks.
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THUMBPRINT COOKIES - LIVE WELL BAKE OFTEN
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5/5 (108)Category Dessert
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter and sugar for 1-2 minutes or until well combined. Mix in the eggs yolks, vanilla extract, and salt until fully combined, then mix in the flour. The mixture will be a little crumbly at first but it will come together as you continue mixing it.
- Using a one-tablespoon cookie scoop or measuring tablespoon, measure out the cookie dough, roll into balls, roll each one in granulated sugar (optional), then place on the prepared baking sheets.
- Use your thumb (or the handle of a large wooden spoon) to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of jam into the indentation in each one.
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