Blackberry Thumbprints Food
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
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