CHOCOLATE PECAN THUMBPRINT COOKIES
Chocolate Pecan Thumbprint Cookies - so good they might disappear on you before you have a chance to say cookies!
Provided by Joanna Cismaru
Categories Cookies
Time 37m
Number Of Ingredients 14
Steps:
- Add butter and sugar to the bowl of your mixer and mix them together until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to butter mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle.
- Preheat oven to 350 F degrees.
- In a small bowl, whisk egg white until foamy. Shape dough into 1 inch balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. I used a cork. Bake for 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool.
- For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Let the cookies cool completely before spooning or piping 1/4 teaspoon of the vanilla mixture into each cookie; gently press a chocolate kiss in the center.
Nutrition Facts : ServingSize 1 cookie, Calories 165 kcal, Carbohydrate 19 g, Protein 2 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 36 mg, Fiber 1 g, Sugar 13 g
CHOCOLATE CARAMEL THUMBPRINTS
These taste like Pecan turtles in a cookie! Who doesn't like chocolate with caramel and nuts? YUMMY!! Time does not include chill time.
Provided by RecipeNut
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Separate egg; set egg yolk aside. Cover and chill egg white until needed. Stir together flour, cocoa powder, and salt; set aside.
- In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Beat in egg yolk, milk, and vanilla. Beat in as much of the flour mixture as you can with mixer. Stir in any remaining flour mixture. Cover and chill about 2 hours or until dough is easy to handle.
- Preheat oven to 350°F In small saucepan, cook and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
- Slightly beat reserved egg white. Shape dough into 1 inch balls. Roll balls in egg white, then in pecans to coat. Place balls 1 inch apart on greased cookie sheet. Using your thumb, make indention in center of each cookie.
- Bake about 10 minutes or until edges are firm. Spoon melted caramel mixture into indentation. (If necessary, reheat caramel mixture to keep it spoon able.) Transfer cookies to wire rack; cool.
- In another small saucepan, combine chocolate chips and shortening. Cook and stir over low heat until melted. Cool slightly. Drizzle cookies with chocolate mixture. Let stand until chocolate is set.
PECAN THUMBPRINT COOKIES
This versatile recipe couldn't be easier or yummier! Switch things up by using several different jams or jellies. -Georgia MacDonald, Dover, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well., Shape dough into 1-in. balls; roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months., To use frozen cookie dough: Place dough balls 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
Nutrition Facts : Calories 142 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 73mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CARAMEL THUMBPRINTS
Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. -Elizabeth Marino, San Juan Capistrano, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY PECAN THUMBPRINTS
Make and share this Raspberry Pecan Thumbprints recipe from Food.com.
Provided by MSZANZ
Categories Dessert
Time 25m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Combine first 5 ingredients in a medium bowl.
- Beat butter in a large bowl until smooth.
- Gradually beat in brown sugar and beat until light and fluffy.
- Beat in vanilla until blended.
- Beat in flour mixture until just blended.
- Form dough into 1 inch balls.
- (At this point, I dip the top of the cookies into the chopped pecans because it is hard to get them to stick when you just sprinkle them on.).
- Flatten slightly and place on ungreased cookie sheets.
- Press down with thumb in center of each ball to form a indentation.
- Pinch together any cracks in dough.
- Fill each indentation with generous 1/4 tsp of jam. Sprinkle filled cookies with remaining 1/2 cup of pecans.
- Bake 14 minutes or until just set.
- Let cookies stand on sheets for 5 minutes and transfer to wire racks to cool completely.
- Cookies are best the day after baking.
Nutrition Facts : Calories 1343.4, Fat 88.4, SaturatedFat 41.2, Cholesterol 162.7, Sodium 560.5, Carbohydrate 129.6, Fiber 6.4, Sugar 54.6, Protein 12.7
CHOCOLATE RASPBERRY THUMBPRINTS
Make and share this Chocolate Raspberry Thumbprints recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 35m
Yield 4 1/2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease cookie sheets.
- Beat butter and sugar together in large bowl. Beat in egg and vanilla until light and fluffy.
- Mix in flour, cocoa and salt until well blended.
- Stir in chocolate chips. Roll level tablespoons full of dough into balls.
- Place 2 inches apart on cookie sheets. Make a deep indentation in center of each ball.
- Bake 12-15 minutes until just set. Cool 2 minutes on cookie sheet and then remove to wire racks; cool completely.
- Fill centers with preserves and sprinkle with powdered sugar.
Nutrition Facts : Calories 1374.8, Fat 76.2, SaturatedFat 46.9, Cholesterol 209.7, Sodium 733, Carbohydrate 170.4, Fiber 8.2, Sugar 89, Protein 14.3
PECAN PIE THUMBPRINTS
A good buttery dough and nutty filling take time to make, but the results are so worth it. After munching on a few, I think you'll agree.- Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and corn syrup. Gradually beat in flour. Refrigerate, covered, until firm enough to roll, 30 minutes., For filling, in a small saucepan, combine confectioners' sugar, butter and corn syrup. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in pecans. Remove from pan; refrigerate until cold, 30 minutes., Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. In a small bowl, whisk egg whites; brush over tops., Bake 5 minutes. Remove from oven. Gently press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with a scant 1/2 teaspoon pecan mixture. Bake until edges are light brown, 4-5 minutes longer., Cool on pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 86 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 37mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER PECAN THUMBPRINTS
Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Mary Shivers from Ada, OK
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat 1 cup brown sugar, 1/2 cup butter, the egg and vanilla with electric mixer on low speed. Stir in 1 1/2 cups flour, the baking soda and salt. Stir in 1 1/2 cups pecans.
- In small bowl, mix 1/3 cup brown sugar, 2 tablespoons flour and 1 cup pecans. Stir in 2 tablespoons butter with fork until mixture is crumbly.
- Shape dough into 1 1/2-inch balls. Place 2 inches apart on cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet. Fill each indentation with about 1 teaspoon of filling.
- Bake 10 to 15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 11 g, TransFat 0 g
CHOCOLATE-MINT THUMBPRINTS
These are definately going to be on my christmas cookie tray this year! This recipe comes from a brand name baking magazine.
Provided by Courtly
Categories Dessert
Time 39m
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375. In large bowl, beat sugar, 1 cup butter and the vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
- Shape dough by rounded teaspoonfuls into 1 inch balls. On ungreased cookie sheet, place balls 1 inch apart. With inxes finger or thumb, make indentation in center of each ball.
- Bake 7-9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, beat 1/4 cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about 1/2 t. filling into each cookie.
- Melt the chocolate chips and shortening, and drizzle over the tops of each cookie.
Nutrition Facts : Calories 81.3, Fat 5.3, SaturatedFat 3.3, Cholesterol 16.2, Sodium 42.9, Carbohydrate 8.4, Fiber 0.3, Sugar 5, Protein 0.6
More about "chocolate pecan thumbprints food"
PECAN THUMBPRINTS RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (67)Author Chris MoroccoServings 26Estimated Reading Time 8 mins
- Preheat oven to 350°. Lightly toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 6–8 minutes. Let cool; set 1¼ cups pecans aside for making the dough.
- Pulse granulated sugar and remaining ¾ cup pecans in a food processor until nuts are very finely ground (be careful to stop before they become a paste), 30–60 seconds. Add egg white and pulse just to blend, then add butter, espresso powder, salt, and almond extract. Pulse just until mixture is smooth and combined. Scrape frangipane into a small bowl and chill at least 30 minutes before using.
- Do Ahead: Frangipane can be made 3 days ahead. Cover and keep chilled. You will have more than you need, but try slathering leftovers on toasted brioche and baking until lightly browned (sort of like an almond croissant). We guarantee you won’t be upset about it.
- Pulse flour, salt, baking powder, and 1 cup reserved pecans in clean food processor until nuts are very finely ground, about 1 minute.
CHOCOLATE CARAMEL THUMBPRINTS COOKIES - GROW WITH …
From growwithdoctorjo.com
CHOCOLATE PECAN THUMBPRINT COOKIES | BAKE TO THE ROOTS
From baketotheroots.de
CHOCOLATE THUMBPRINT COOKIES - ALLRECIPES
From allrecipes.com
CHOCOLATE THUMBPRINT TURTLE COOKIES - HOUSE OF NASH …
From houseofnasheats.com
CHOCOLATE THUMBPRINT COOKIES - SIMPLY HOME COOKED
From simplyhomecooked.com
PECAN THUMBPRINT COOKIES WITH CHOCOLATE BUTTER - JULIE BLANNER
CHOCOLATE CARAMEL PECAN THUMBPRINTS RECIPE - FOOD.COM
From food.com
Servings 60Total Time 5 hrsCategory DessertCalories 64 per serving
DARK CHOCOLATE CARAMEL PECAN THUMBPRINTS — THE …
From thehonestspoon.com
CHERRY PECAN THUMBPRINT COOKIES - FAMILY AROUND THE TABLE
From familyaroundthetable.com
CHOCOLATE CARAMEL THUMBPRINTS | BAKED BREE
From bakedbree.com
CHOCOLATE PECAN THUMBPRINT COOKIES - INTELLIGENT DOMESTICATIONS
From intelligentdomestications.com
CHOCOLATE PECAN CARAMEL THUMBPRINT COOKIES - AQUEENA THE …
From aqueenathekitchen.com
CARAMEL PECAN THUMBPRINT COOKIES | GOOD LIFE EATS
From goodlifeeats.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