BLACKBERRY THUMBPRINTS
Round cookies with blackberry preserve in center are perfect dessert for Christmas celebration.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool. Reduce oven temperature to 325°F. Line cookie sheets with cooking parchment paper.
- In food processor, place almonds. Cover; process 30 seconds or until finely ground.
- In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating well.
- In medium bowl, mix flour, salt, cloves, cinnamon and almonds; gradually add to butter mixture, beating until blended. Shape dough into 3/4-inch balls. On cookie sheets, place balls 2 inches apart. Press thumb into each ball, forming indentation.
- Bake 12 to 15 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool 30 minutes. Spoon preserves into resealable freezer plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe preserves into indentation in each cookie.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 35 mg
BLACKBERRY-SAGE THUMBPRINT COOKIES
This is a very different cookie than anything you've ever had, but man, are they good!! PLEASE try them this year on your Christmas cookie trays, you won't be disappointed! Recipe came from Better Homes and Gardens Feb. 2002, from Camilla Saulsbury.
Provided by littlethibault
Categories Dessert
Time 35m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. In a bowl combine flour, cornmeal, sage, and baking powder. Set aside. In a large mixing bowl cream butter and add brown sugar, beat until combined. Beat in egg yolks, lemon zest and vanilla. Mix in the flour mixture. Shape dough into 3/4 inch balls, place 1 inch apart on ungreased baking sheets. Lightly press the tip of your thumb into the center of each ball. Fill the centers with about 1/4 teaspoons of the blackberry preserves. Bake 10 minutes or until the bottoms are lightly browned. Cool on cookie sheet for 1 minute and then transfer to rack to cool completely.
Nutrition Facts : Calories 74.2, Fat 3.3, SaturatedFat 2, Cholesterol 14.4, Sodium 26.8, Carbohydrate 10.6, Fiber 0.3, Sugar 5.5, Protein 0.7
RASPBERRY THUMBPRINT COOKIES
This is one of my favorite Christmas cookie recipes. They look great and taste even better. I always get compliments on them and requests for the recipe. It's surprising how easy they are.
Provided by Chris from Kansas
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375°.
- Mix together cookie mix, butter, egg and flour until dough forms.
- Shape dough into balls using medium cookie scoop.
- Place 2-inches apart on ungreased cookie sheet.
- Using thumb or handle of wooden spoon, make indentation in center of each cookie.
- Spoon about 1/4 teaspoon jam into each indentation.
- Bake 8 to 10 minutes or until edges are light golden brown.
- Cool 5 minutes; remove from cookie sheet to wire rack.
- Microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.
Nutrition Facts : Calories 80.9, Fat 5, SaturatedFat 3.1, Cholesterol 16.6, Sodium 28.9, Carbohydrate 8.3, Fiber 0.1, Sugar 6.4, Protein 0.9
ITALIAN THUMBPRINT COOKIES
My mom used to make these and fill them with grape or strawberry jelly. Now, I make them for the Christmas cookie trays with a red or green maraschino cherry or a Hershey's kiss pressed into the thumbprint.
Provided by michelerx
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream together margarine and sugar.
- Add salt, lightly beaten egg yolks, vanilla, and almond extract, and mix thoroughly.
- Gradually add flour and stir until well blended.
- Roll dough into one inch balls.
- Beat egg whites until frothy.
- Dip dough balls into egg whites and roll in chopped nuts.
- Place on cookie sheet about two inches apart and press a deep thrumbprint into each center.
- Bake at 350 degrees 10-12 minutes.
- While cookies are still warm, fill thumbprints with jelly or press a maraschino cherry or Hershey's kiss into the thumbprint.
BLACKBERRY-SAGE CORNMEAL THUMBPRINT COOKIES
Steps:
- Preheat oven to 350F. In a medium bowl, combine the flour, cornmeal, baking powder, and salt; set aside. With an electric mixer, beat butter on medium-high speed for 30 seconds. Add brown sugar and beat until combined. Beat in the egg yolks, lemon peel, vanilla, and sage until combined. Add the flour in 3 increments, beating until all is incorporated. Cover and refrigerate dough for 1 hour. Shape dough into 3/4-inch balls and place them 2 inches apart on an ungreased cookie sheet. Using the end of a wooden spoon, make an indentation in the center of each ball of dough. Drop about 1/4 teaspoon of blackberry preserves into each indentation. Place prepared cookies into freezer for 15 minutes prior to baking for best results. Bake cookies for 8-10 minutes, or until bottoms are lightly browned. Cool on cookie sheet for 1 minute, then transfer to wire racks to cool.
RILEY'S THUMBPRINT COOKIES
Make and share this Riley's Thumbprint Cookies recipe from Food.com.
Provided by Tandy Higgins
Categories Dessert
Time 22m
Yield 48-60 cookies
Number Of Ingredients 8
Steps:
- Cream together butter and sugar.
- Add in dry ingredients.
- Shape into small balls and place on ungreased cookie sheets.
- Press with thumb in the center.
- Bake at 375 degrees for about 7 minutes.
- Fill center with icing or use a small drop of your favorite jelly/preserves.
- Do not substitute margarine for the butter. You can however substitute self-rising flour for the all-purpose flour, just omit the baking powder.
Nutrition Facts : Calories 61, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 31.1, Carbohydrate 6.1, Fiber 0.1, Sugar 2.1, Protein 0.6
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BERRY-SAGE THUMBPRINTS - BETTER HOMES & GARDENS
From bhg.com
4.6/5 (13)Total Time 35 minsServings 60Calories 115 per serving
- Preheat oven to 350 degree F. In a medium bowl combine flour, cornmeal, sage, and baking powder. Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolks, lemon peel, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in remaining flour mixture.
- Shape dough into 3/4-inch balls. Place 1-inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball. Fill the centers with about 1/4 teaspoon blackberry preserves. Bake about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool completely. If desired, top each with a fresh blackberry and/or sage just before serving. Makes about 60 cookies.
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