Sweetheart Thumbprints Recipes

SWEETHEART COOKIES

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. , Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.

SWEETHEART THUMBPRINT COOKIES

Steps:

• Preheat oven to 350˚F. Beat butter with confectioners' sugar, vanilla, and salt until thoroughly combined, about 1 minute. Beat in flour until a dough forms.
• Roll level tablespoons of dough into balls; arrange 1 inch apart on parchment-lined baking sheets. Using the end of the handle of a flat-bottomed eating utensil or rubber spatula, press two deep indentations into the center of each ball to create a V (it will expand during baking to become a heart).
• Bake until bottoms are golden and cookies are just set, 17 to 20 minutes. Meanwhile, stir together sanding sugar and a tiny pinch of luster dust. In a small bowl, beat egg white with 1 teaspoon water. Working with a few cookies at a time, brush tops with egg wash and sprinkle generously with sanding-sugar mixture.
• Return to oven and bake until egg wash is dry and sugar has set, about 1 minute. Let cookies cool 5 minutes on sheets, then transfer to wire racks and let cool completely.
• In a small saucepan, bring jam to a boil. Press through a fine-mesh strainer; discard solids. Spoon into heart indentations (about 1/2 teaspoon per cookie), or transfer heated jam to squeeze bottles for more precision. Let jam set completely before serving. (Cookies can be stored in an airtight container at room temperature up to 5 days.)

SWEETHEART THUMBPRINTS

Steps:

• Mix flour and baking soda in medium bowl; set aside. Beat margarine, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg; beat 1 minute. Gradually add flour mixture, stirring until well blended. Stir in pecans; cover. Refrigerate 1 hour.
• Preheat oven to 375°F. Shape dough into 42 (1-inch) balls; place, 2 inches apart, on lightly greased baking sheets. Make small indentation in each ball with thumb. Spoon 1/2 tsp. of the preserves into each indentation.
• Bake 8 to 10 minutes or until lightly browned. Cool on wire racks. Drizzle with Quick Glaze. Store in airtight container at room temperature.

THUMBPRINT COOKIES

Steps:

• Preheat oven to 325 degrees. With an electric mixer on medium speed, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. In a separate bowl, whisk together flour and salt; add to butter mixture, beating on low until combined.
• Combine ground almonds with remaining 2 tablespoons sugar in a small bowl. Form dough into 1-inch balls, and dip in beaten egg white, then in almond-and-sugar mixture. Make a deep indentation in the center of each ball with your finger or a wooden spoon. Place 1 inch apart on parchment-lined baking sheets.
• Bake 10 minutes, remove from oven, and press down the centers again. Rotate sheets, and bake until golden brown, 8 to 10 minutes more. Transfer sheets to a wire rack to cool slightly. Fill center of each cookie with about 1 teaspoon jam. Let cool completely. Thumbprints can be stored at room temperature in an airtight container, between parchment, up to 1 day (or 3 days, if not filled with jam).

SWEETHEART VALENTINE THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment paper and set it aside. If you do not have parchment paper, spray the baking sheet with non-stick cooking spray.
• In a medium size mixing bowl, mix together the butter with the powdered sugar, vanilla extract, and salt until thoroughly combined. This will take about 1 minute with an electric mixer or2-3 by hand.
• Then, add in the flour and mix again until the dough forms.
• Next, roll the dough into level-size tablespoon balls of dough.
• Place them on the prepared baking sheet, arrange the dough balls 1 inch apart to give them room to spread out.
• After that, use the end of the handle on a rubber spatula to press two deep indentations into the center of each cookie dough ball in the form of a V. As it bakes it will puff up and look more like a heart.
• Stick the cookies in the oven and bake for 17-20 minutes or until the bottoms are golden in color.
• Let cool for 5 minutes on the sheet before transferring to a wire rack and letting cool completely.
• Before the cookies have cooled completely, use the handle or the rubber spatula to re-define the hearts by pressing the handle into the indents gently.
• In a small bowl, start by heating your chosen jam in the microwave for 30 seconds.
• Then, spoon the jam into the heart-shaped indents. This is roughly ½ teaspoon of jam per cookie.
• Let the jam set and cool completely before serving the cookies. Enjoy!

RASPBERRY THUMBPRINTS

Steps:

• Roll dough into 1-inch balls, then roll in finely chopped nuts or sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
• Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
• Let cool completely. Spoon jam filling into thumbprints.