Gingerbread Thumbprints Food

BUTTER AND JAM THUMBPRINTS

Butter and Jam Thumbprints image

Provided by Food Network Kitchen

Categories dessert

Time 1h8m

Yield about 24 to 30 cookies

Number Of Ingredients 8

Ingredients

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam

Steps:

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 5 days.

GINGERBREAD KISSES

Gingerbread Kisses image

Whether you call them kisses or hugs, these cookies show nothing but love when served warm from the oven. Typically made with a peanut butter dough, the ginger and spices in these thumbprints are a fun Christmastime spin on an all-time favorite. -

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 12

Ingredients

3/4 cup butter, softened
3/4 cup packed brown sugar
1 large egg, room temperature
1/2 cup molasses
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup sugar
60 striped chocolate kisses, unwrapped

Steps:

Cream butter and brown sugar until light and fluffy. Gradually beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 4 hours., Preheat oven to 350°. Shape dough into sixty 1-in. balls; roll in sugar. Place 1 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes., Press a chocolate kiss immediately into the center of each cookie. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 56mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

GINGERBREAD THUMBPRINTS

Gingerbread Thumbprints image

Definitely add these gingerbread cookies to your Christmas cookie tray. Filled with the spices of the holiday season, they are a soft and chewy molasses cookie. The white chocolate filling adds a bit of flair and sweetness. They'd make tasty (and pretty) gifts to give too.

Provided by Kelly Whitaker @kawn

Categories Cookies

Number Of Ingredients 16

Ingredients

3 cup(s) all-purpose flour
2 1/2 teaspoon(s) ground ginger
2 teaspoon(s) cinnamon
1 teaspoon(s) baking soda
1/4 teaspoon(s) ground nutmeg
1/4 teaspoon(s) salt
3/4 cup(s) butter, softened
1 cup(s) brown sugar, firmly packed
1/2 cup(s) molasses
1 - egg
1/4 cup(s) sugar
GLAZE:
1 ounce(s) vanilla or white chocolate chips
1 tablespoon(s) butter
1 cup(s) powdered sugar
2 tablespoon(s) milk

Steps:

Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy.
Add molasses and egg; beat well.
Gradually beat in flour mixture on low speed until well mixed.
Preheat oven to 350°F.
Shape dough into 1-inch balls. Roll in granulated sugar.
Place 2 inches apart on ungreased baking sheets. These can be refrigerated and baked the next day.
Bake 8 to 10 minutes or until edges of cookies just begin to brown.
As soon as the cookie comes out of the oven, make a "thumbprint" in the cookie using the back of a measuring spoon or end of a wooden spoon (or your thumb... but they are hot!).
Cool 2 minutes on the cookie sheet before removing to a cooling rack.
To make the glaze, combine butter and white chocolate in a microwave-safe bowl. Cook on high, stirring every 15 seconds until smooth.
Gradually beat in powdered sugar and milk until icing is of drizzling consistency.
Fill thumbprints. Put in the fridge or a cool place so the glaze can set.

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