APRICOT THUMBPRINT COOKIES
Make and share this Apricot Thumbprint Cookies recipe from Food.com.
Provided by Joy1996
Categories Dessert
Time 3h15m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Combine butter, sugar and cream cheese; mix until well blended.
- Blend in egg and lemon juice; mix well.
- Add flour and baking powder; mix well.
- Chill at least 3 hours.
- Shape into 1" balls.
- Place on ungreased baking sheet; make indentation in center with your thumb or the back of a spoon.
- Fill indentation with 1 tsp (approximately) of apricot preserves.
- Bake for 15 minutes; remove from cookie sheet to cool.
- Dust with powdered sugar.
SIOBHAN'S THUMBPRINT COOKIES
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the dough with your thumb or a small pestle, and don't overfill the hole with jam, as these cookies will flatten and spread in the oven. Also, be sure to leave plenty of room in between the dough on the cookie sheet. Use a doily as a stencil to dust the confectioners' sugar in a festive pattern.
Provided by Siobhan Adcock
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Shower Christmas Eve Party Jam or Jelly Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, sift together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
- Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
CARAMEL APRICOT THUMBPRINT COOKIES
Provided by Food Network
Categories dessert
Time 57m
Yield 4 dozen (1 3/4-inch) cookies
Number Of Ingredients 12
Steps:
- HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
- BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
- BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about two teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
- BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon caramel topping into the indentation of each cookie. Then place about 1/2 teaspoon preserves on top of the caramel. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.
APRICOT-OAT THUMBPRINT COOKIES
Make and share this Apricot-Oat Thumbprint Cookies recipe from Food.com.
Provided by Kathy
Categories Dessert
Time 50m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Grease two cookie sheets.
- Beat sugar and shortening until light and fluffy. Bean in orange juice and vanilla.
- In a separate bowl, combine flour, oats, and salt. Beat into sugar mixture.
- Drop by tablespoonfuls onto cookie sheet. Press in the middle to form a depression, and add a teaspoon of jam into each well.
- Bake 18-20 minutes or until lightly browned.
Nutrition Facts : Calories 108.5, Fat 4.8, SaturatedFat 1.2, Sodium 6.4, Carbohydrate 14.7, Fiber 0.8, Sugar 5.2, Protein 1.7
ALMOND AND APRICOT THUMBPRINT COOKIES
Smooth and creamy almond butter provides a rich, nutty backdrop for dollops of tart apricot jam in these crowd-please thumbprint cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat almond butter and butter on medium until smooth. Add brown sugar and beat until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat just until combined (dough will be slightly crumbly).
- Place granulated sugar in a small bowl. Roll level tablespoonfuls of dough into balls and gently roll in sugar to coat. Place on two parchment-lined rimmed baking sheets, 1 1/2 inches apart. Bake until cookies are puffed, 8 minutes. Remove sheets from oven and, with the bottom of a round 1/2 teaspoon measuring spoon, make an indentation in center of each cookie. Bake until set, 5 to 7 minutes. Let cookies cool on wire racks, 20 minutes. Stir jam and spoon 1/2 teaspoon into each indentation.
Nutrition Facts : Calories 264 g, Fat 16 g, Fiber 1 g, Protein 4 g
APRICOT THUMBPRINTS
Try one of our other thumbprint variations: Raspberry Thumbprints, Ganache Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 3
Steps:
- Roll dough into 1-inch balls, then roll in finely chopped nuts, 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.
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- 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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