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
RASPBERRY-ALMOND THUMBPRINT COOKIES
These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze.-Lana White, Roy, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.
Nutrition Facts : Calories 94 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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.
CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
- Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.
ALMOND BUTTER THUMBPRINT COOKIES
These beautiful cookies are made with ground almonds and features a little dollop of jam in the centre.Click here to watch how to make this recipe.
Provided by Anna Olson
Categories bake,dessert,eggs and dairy,nuts,snack
Yield 24 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 ºF (180 ºC). Line two baking trays with parchment paper.
- Cream the butter and sugars by hand in a large mixing bowl until well-combined. Add the egg yolks and beat in. Add the almond butter and vanilla and beat until smooth.
- In a separate bowl, stir the ground almonds, tapioca starch, baking powder and salt together and this to the almond butter mixture, stirring until blended.
- Use a small ice cream scoop to portion the cookie dough and then shape into a ball with your hands. Place the cookies onto the prepared baking trays, leaving 2-inches (5 cm) between them. Use your thumb or knuckle to press an indentation into the centre of each cookie. Bake the cookies for about 12 minutes, until they just begin to brown at the edges. You may notice the centre depression in each cookie has puffed up a little - immediately from the oven, press the centre down again (using the back of a round measuring spoon, since the cookies will be hot!) Let the cookies cool completely on the baking tray.
- Stir the jam to loosen and spoon a little into the centre of each cookie. Let the cookies sit out for a few hours to dry the jam, and then store them in an airtight container.
CHOCOLATE-ALMOND BUTTER THUMBPRINT COOKIES
These treats are reminiscent of everyone's favorite peanut butter blossom cookies-a little more grown up but just as addictive. They stay fresh and delicious refrigerated in an airtight container.
Provided by Food Network Kitchen
Time 1h10m
Yield 30 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a medium bowl and set aside.
- Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth and combined. Scrape down the sides of the bowl. Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated.
- Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl.
- Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture. Space the balls about 2 inches apart on the prepared baking sheets. Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes.
- Use the rounded side of a teaspoon to make an indentation in the center of each cookie. Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.
- For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth. Let cool completely at room temperature.
- Fill a pastry bag fitted with a medium star tip with the chocolate ganache. Pipe about 1 teaspoon of the ganache into the center of each cookie. Serve, or refrigerate in an airtight container for up to 3 days.
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.
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
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!
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- Line a baking sheet: Line a baking sheet with parchment paper or use an un-greased baking stone.
- Mix dough: Mix almond flour, softened butter, maple syrup, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing.
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