CARROT-CAKE THUMBPRINT COOKIES
You can have your cake and eat it, too--as a cookie! The bases for these thumbprints are studded with grated carrots, chopped pecans, golden raisins, and rolled oats. The creamy filling features fresh goat cheese (cream cheese would work in its place) and a swirl of apricot jam. The result? Layers of flavor in every bite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 1 1/2 dozen
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together melted butter, brown and granulated sugars, and yolk. In another bowl, whisk together flour, ginger, cinnamon, and salt. Stir flour mixture into butter mixture to combine. Mix in oats, carrots, and raisins. Cover and refrigerate 30 minutes.
- Roll dough into 1 1/2-inch balls; roll balls in pecans to coat. Space 2 inches apart on parchment-lined baking sheets. Bake 10 minutes. Remove from oven; press an indentation into center of each cookie with the end of a wooden spoon. Bake until golden brown on bottoms, 10 to 12 minutes more. Transfer cookies to a wire rack; let cool.
- In a bowl, beat remaining 1/2 stick butter and confectioners' sugar on medium until smooth. Beat in goat cheese until just combined. Swirl in jam. Fill center of each cookie with goat-cheese mixture; serve.
CARROT CAKE SANDWICH COOKIES
Provided by Food Network Kitchen
Time 1h30m
Yield 12 sandwich cookies
Number Of Ingredients 15
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and beat until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.
- Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes. Transfer to racks and let cool completely on the baking sheets.
- Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes. Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies. Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving.
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
CARROT COOKIES III
This is a soft cookie my grandmother used to make, very good.
Provided by Barbara Hamilton
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the sugar, shortening and the egg.
- Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well.
- Drop on greased cookie sheet and bake for 15 minutes.
- To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 11.1 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 47.9 mg, Sugar 5.5 g
CARROT SPICE THUMBPRINT COOKIES
Carrot cake is a family favorite, and these delicious cookies taste just like it with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves. And they're topped with a rich cream cheese frosting. Who could resist? Each cookie is like eating a piece of carrot cake, but with no fork needed! —Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 20
Steps:
- Preheat oven to 375°. In a large bowl, cream together margarine and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture. Stir in carrots, walnuts and cranberries., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure., Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat butter, cream cheese, confectioners' sugar and vanilla until blended. To serve, fill each cookie with about 1-1/2 teaspoons frosting; sprinkle with additional confectioners' sugar. Refrigerate leftover filled cookies.
Nutrition Facts : Calories 167 calories, Fat 9g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 146mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
FROSTED CARROT CAKE COOKIES
I took my favorite carrot cake recipe and slightly tweaked it to make cookies. Just like the cake, the yummy bites are filled with shredded carrot, pineapple and raisins-and topped with a homemade cream cheese frosting. -Lawrence Earl, Sumner, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in carrot, pineapple and raisins., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach a spreading consistency. Frost cookies. If desired, sprinkle with walnuts. Store in an airtight container in the refrigerator. Freeze option: Drop dough by tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to airtight freezer containers; return to freezer. To use, bake cookies as directed.
Nutrition Facts : Calories 129 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 81mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
THUMBPRINT COOKIES
I started looking for a thumbprint recipe and found this one I have changed it a bit to fit my families tastes. These are a great holiday cookies. I have also dyed the dough orange for Halloween. These are very versatile.
Provided by Leanne
Categories Dessert
Time 25m
Yield 32-40 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Beat margarine and sugar together until fluffy; add vanilla and egg and beat well.
- Stir in flour and baking powder.
- Roll into balls and press thumb into the middle of the cookie, fill with half a tsp or so of jelly.
- Bake for 12 to 15 minutes.
Nutrition Facts : Calories 106.5, Fat 4.5, SaturatedFat 0.9, Cholesterol 5.8, Sodium 60.4, Carbohydrate 15.4, Fiber 0.3, Sugar 7.9, Protein 1.1
More about "carrot cake thumbprint cookies food"
CARROT CAKE THUMBPRINT COOKIES | GIRL VERSUS DOUGH
From girlversusdough.com
5/5 (1)Total Time 1 hr 20 minsEstimated Reading Time 2 mins
- Heat oven to 350 degrees F. In large bowl, whisk melted butter, sugars and egg yolk. In separate medium bowl, whisk flour, cinnamon, ginger and salt. Stir flour mixture into butter mixture to combine. Stir in oats, carrots and raisins just until dough forms. Cover and refrigerate 30 minutes.
- Roll dough into 1 1/2-inch balls; roll balls in chopped pecans to coat. Space 2 inches apart on parchment paper-lined baking sheets. Bake 10 minutes. Remove from oven; use back of wooden spoon to press indent into center of each cookie. Bake until set and lightly golden, 10 to 12 more minutes. Transfer to cooling rack to cool completely.
- In small bowl, beat remaining butter and powdered sugar on medium speed until smooth. Beat in goat cheese until smooth. Stir in fig jam. Pipe or spoon frosting into center of fully cooled cookies.
CARROT CAKE THUMBPRINT COOKIES - TWO DESSERT IDEAS IN …
From cookiesandcups.com
Estimated Reading Time 4 mins
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and both sugars for 2 minutes. Add in the eggs, vanilla, salt, baking powder, and cinnamon and mix for 1 minutes until smooth, scraping the sides of the bowl as necessary.
CARROT CAKE THUMBPRINT COOKIES | THE CREATIVE LIFE IN …
From lifeinbetween.me
WOW! THESE COOKIES TASTE LIKE CARROT CAKE, BUT …
From tiphero.com
HEALTHY CARROT CAKE THUMBPRINT COOKIES | AMY'S …
From amyshealthybaking.com
CARROT CAKE COOKIES RECIPE | LAND O’LAKES
From landolakes.com
CARROT CAKE THUMBPRINT COOKIES - THE CANDID APPETITE
From thecandidappetite.com
- In a large bowl, whisk together the butter, sugars, yolk and vanilla extract until smooth and creamy. Add in the flour, almond flour, salt, and spices and mix until evenly incorporated. Fold in the carrots and raisins. Cover the bowl with plastic wrap and chill for at least 30 minutes.
- Place the finely chopped pecans in a shallow dish. Using a small cookie scooper, scoop out the dough into balls, rolling in between the palm of your hands to smooth out. Coat fully in the chopped pecans and place on the prepared baking sheets, about 2-inches apart. Use the back of a teaspoon measuring spoon to create an indentation in the center of each cookie. Bake until golden brown, about 18 to 20 minutes. Remove from the oven and while still hot, press the center once again, just in case they've baked up too much. Allow to cool completely on wire racks.
- To make the frosting, cream together the butter, cream cheese and vanilla in a large bowl. Add in the sugar and cinnamon and beat until fluffy. Transfer to a piping bag, fitted with a small star tip, and pipe out into the center of each cooled thumbprint cookie. Sprinkle with any of the remaining chopped pecans. Enjoy right away or store in the fridge until ready to eat. They'll keep refrigerated for up to 4 days. Enjoy!
CARROT CAKE THUMBPRINT COOKIES | RECIPE | THUMBPRINT COOKIES …
From pinterest.ca
CARROT-CAKE THUMBPRINT COOKIES RECIPE | RECIPE | RECIPES, SPRING ...
From pinterest.ca
CLASSIC THUMBPRINT COOKIES WITH CARROT JAM
From itsavegworldafterall.com
CARROT CAKE THUMBPRINT COOKIES — BEAUTIFUL BITES
From beautifulbitesfood.com
CARROT CAKE THUMBPRINT COOKIES - WHAT THE FORKS FOR DINNER?
From whattheforksfordinner.com
MARTHA STEWART REIMAGINES THE CLASSIC CARROT CAKE — AS A COOKIE
From sheknows.com
HOW TO MAKE CARROT-CAKE THUMBPRINT COOKIES
From news.yahoo.com
CARROT-CAKE THUMBPRINT COOKIES RECIPE - PINTEREST
From pinterest.com
CARROT CAKE THUMBPRINT COOKIES | PUNCHFORK
From punchfork.com
MARTHA STEWART - CARROT CAKE THUMBPRINT COOKIES | FACEBOOK
CARROT-CAKE THUMBPRINT COOKIES WITH CREAM CHEESE FROSTING RECIPE
From partiesthatcook.com
RECIPE OF THE WEEK: HOMEMADE CARROT CAKE THUMBPRINT …
From littlethings.com
MARTHA STEWART'S CARROT-CAKE THUMBPRINT COOKIES - LIFE BY OLIVIA
From lifebyolivia.net
EASTER DESSERT ARCHIVES - THE LEMON PRESS
From lemon.press
CARROT CAKE SHORTBREAD COOKIES - AHEAD OF THYME
From aheadofthyme.com
10 BEST THUMBPRINT COOKIES FROM CAKE MIX RECIPES | YUMMLY
From yummly.com
CARROT SPICE THUMBPRINT COOKIES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
20 BEST CARROT DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
CARROT CAKE THUMBPRINT COOKIES - BABA-MAIL
From ba-bamail.com
THE BEST CARROT CAKE RECIPES | MARTHA STEWART
From marthastewart.com
CARROT SPICE THUMBPRINT COOKIES - GOOD MEASURES FOODS
From goodmeasuresfoods.com
21 EASY CARROT DESSERTS TO MAKE AT HOME » RECIPEFAIRY.COM
From recipefairy.com
HEALTHY CARROT CAKE THUMBPRINT COOKIES - PINTEREST
From pinterest.com
CARROT SPICE THUMBPRINT COOKIES RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
CARROT CAKE THUMBPRINT COOKIES - FOOD-RECIPES-EAT.BLOGSPOT.COM
From food-recipes-eat.blogspot.com
CARROT-CAKE THUMBPRINT COOKIES [RECIPE] | JATHAN & HEATHER
From jathanandheather.com
CARROT CAKE COOKIES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
CARROT CAKE THUMBPRINT COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CARROT CAKE COOKIES - MY FUSSY EATER | EASY KIDS RECIPES
From myfussyeater.com
30 BEST LOW-CALORIE COOKIES (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love