BAKE AND SLICE THUMBPRINT COOKIES
Thumbprint cookies just got a lot easier with this bake and slice version. Instead of pressing divots into multiple mounds of cookie dough and filling each with jam, we shaped the dough into a log with a trough and flooded the center in one go. We used raspberry and apricot jam, but it's easy to swap out for whatever you have on hand. Once the cookie logs are baked, let them cool and then slice into strips.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, baking powder and salt in a medium bowl.
- Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients and beat until just combined.
- Turn out the dough onto a floured surface and flatten into a disk. Divide into 4 equal portions. Roll each portion into a cylinder about 10 inches long and 1-inch wide. Transfer the cylinders to the prepared baking sheets. Lightly press the tops of the cylinders with your fingers to flatten.
- Press the handle of wooden spoon with a 1/2-inch thick handle into the center of each cylinder to create a long trough about 1/2-inch deep, leaving a small border all around. (The cylinders will spread to about 1 1/2 inches wide.) (See Cook's Note.)
- Put the raspberry jam in a small piping bag and pipe it into the indentations of 2 of the cylinders. Repeat with the apricot jam and the remaining 2 cylinders.
- Bake until the edges of the cylinders are golden, 22 to 25 minutes, rotating the pans from top to bottom halfway through. Transfer the baking sheets to wire racks to cool, about 10 minutes.
- Carefully transfer each cylinder to a cutting board and cut them on the diagonal into 1-inch pieces. Transfer the cookies to the wire rack and cool completely.
THUMBPRINT COOKIES
These easy cookies with a fruity jam filling are perfect teatime treats. Make a batch as a weekend project and fill your biscuit tin with sweet bites
Provided by Einfach Backen Team
Time 1h
Yield Makes 55-60 biscuits
Number Of Ingredients 7
Steps:
- For the shortcrust pastry, sift the flour and icing sugar into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour mixture until it is incorporated and then mix in egg yolks. Knead everything into a compact smooth dough. Wrap the dough and chill it for 1 hour.
- Remove the dough from the refrigerator and bring it to room temperature for 10 minutes. Form the dough into a long roll and divide it into 60 equal portions. Form a small ball from each portion and place it on a baking sheet covered with baking parchment (you will need two or more sheets). Press a dip (for the jam) into each ball with the handle of a wooden spoon.
- Heat the oven to 200C/fan 180C/gas 6. Heat the jelly or jam in a saucepan until it melts. Use a teaspoon to fill the dips in the dough balls.
- Bake for 12-15 minutes, then allow to cool completely. Finally, dust the cookies with some icing sugar. The cookies can be stored in an airtight container for several weeks.
EASY-BAKE OVEN THUMBPRINT COOKIES
Make and share this Easy-Bake Oven Thumbprint Cookies recipe from Food.com.
Provided by UnknownChef86
Categories Dessert
Time 17m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Stir together powdered sugar, butter, vanilla, water and flour until the flour disappears.
- Roll the dough between your fingers and make 12 small balls, 1/2 inch each.
- Place a few balls at a time on an ungreased sheet or pan with space between them.
- Press your thumb into the middle of each ball to make a thumb print.
- Bake 10 to 12 minutes, then remove.
- Repeat until all the cookies are baked. When the cookies are cool, fill each thumb print with jelly.
- Makes 12 cookies.
Nutrition Facts : Calories 58.6, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 27.4, Carbohydrate 5.3, Fiber 0.1, Sugar 1.3, Protein 0.6
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.
THUMBPRINT COOKIES
Fill these classic Thumbprint Cookies with any preserves that strike your fancy. Some would say you cant have a great cookie platter without Thumbprint Cookies.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h10m
Yield Makes about 5 doz. or 30 servings, 2 cookies each.
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
- Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
- Bake 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 16 g, Protein 2 g
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
More about "easy bake oven thumbprint cookies food"
THUMBPRINT COOKIES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
5/5 (112)범주 Dessert
- 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.
BEST CLASSIC THUMBPRINT COOKIES {SUPER EASY!}
From feelgoodfoodie.net
평점 2범주 Dessert요리 American소요 시간 25분
THUMBPRINT COOKIES - I HEART NAPTIME
From iheartnaptime.net
THUMBPRINT COOKIES - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
30 OF THE ABSOLUTE BEST THUMBPRINT COOKIE RECIPES - TASTE OF HOME
From tasteofhome.com
RESEP THUMBPRINT COOKIES TANPA OVEN, PRAKTIS DAN MUDAH …
From suara.com
EINKORN THUMBPRINT COOKIES - ABBEY VERIGIN
From abbeyverigin.com
THUMBPRINT COOKIES RECIPE - MODERN HOMESTEAD MAMA
From modernhomesteadmama.com
THE BEST THUMBPRINT COOKIES - CHEF SAVVY
From chefsavvy.com
THUMBPRINT COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4-INGREDIENT EASY THUMBPRINT COOKIES | THE LEAF
From leaf.nutrisystem.com
BAKE THUMBPRINT COOKIES FOR A CLASSIC HOLIDAY COOKIE …
From simplyrecipes.com
EASY LEMON CURD THUMBPRINT COOKIES – BROKEN OVEN BAKING
From brokenovenbaking.com
THUMBPRINT COOKIE MIX | HOMEMADE EASY BAKE OVEN MIXES
From budget101.com
THUMBPRINT COOKIES - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
THE EASIEST THUMBPRINT COOKIES EVER - PERFECT FOR HOLIDAY BAKING!
From vintagezest.com
THUMBPRINT COOKIES RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.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
Related Search