RASPBERRY THUMBPRINT COOKIES
These raspberry thumbprint cookies are rich and buttery. They are crispy on the outside, tender on the inside, and bursting with raspberry jam flavor!
Provided by Lily Ernst
Categories dessert
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 325F and line 3 cookie sheets with parchment paper.
- In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 cup sugar (reserving the other 1/2 cup for rolling) together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until incorporated.
- With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture.
- Roll the dough into 1″ balls and coat in sugar. Place 1″ apart on the prepared baking sheets.
- Make an indent in each cookie using a 1/4 tsp round measuring spoon or your thumb. Fill each well with raspberry jam. Slightly overfill so that's it's rounded on top because the jam will flatten out as the cookies bake.
- Bake for 15 minutes or until the edges are lightly browned.
Nutrition Facts : ServingSize 1 cookie, Calories 88 calories, Sugar 8.2 g, Sodium 24.6 mg, Fat 3.4 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 13.6 g, Fiber 0.2 g, Protein 0.7 g, Cholesterol 12 mg
RASPBERRY-ALMOND THUMBPRINT COOKIES
These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze.-Lana White, Roy, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.
Nutrition Facts : Calories 94 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
GLAZED RASPBERRY JAM THUMBPRINT COOKIES
Make and share this Glazed Raspberry Jam Thumbprint Cookies recipe from Food.com.
Provided by muncheechee
Categories Dessert
Time 1h15m
Yield 36 Cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream together butter and granulated sugar until fluffy.
- Add 2 egg yolks, 1 tsp vanilla, and salt; beat well.
- Gradually add flour, mixing well.
- Shape into 3/4-inch balls.
- Dip into slightly beaten egg whites then roll in chopped walnuts.
- Place 1 inch apart on greased cookie sheet.
- Press down center of each with thumb.
- Fill thumb prints with preserves.
- Bake at 350F for 15 to 17 minutes.
- Mix milk and 1/2 tsp vanilla into confectioners' sugar, adding more milk if necessary to make a glaze.
- Drizzle glaze onto warm cookies and allow to cool.
Nutrition Facts : Calories 101.9, Fat 5.4, SaturatedFat 2.4, Cholesterol 19.6, Sodium 68.1, Carbohydrate 12.5, Fiber 0.3, Sugar 7.5, Protein 1.4
RASPBERRY THUMBPRINT COOKIES
Raspberry-filled, fragile, buttery pecan-crusted cookies. They remind me of a miniature pie in flavor and looks. They are a delicious cookie any time of the year, but especially perfect for the holiday season. Other fillings can be used; any jelly, jam, candied fruit or tinted powdered sugar icing. Our family favorite is raspberry jam.
Provided by Becca Crumrine
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, vegetable shortening, and brown sugar together in a bowl until smooth and creamy; beat in egg yolks and vanilla extract. Retain egg whites for a later step. Stir flour into butter mixture 1 cup at a time; mix in salt.
- Beat egg whites in a separate bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in pecans. Place cookies on an ungreased baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of raspberry jam into the hollow.
- Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 9.8 g, Cholesterol 11.9 mg, Fat 6.7 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 41.2 mg, Sugar 5.2 g
JAM THUMBPRINT COOKIES
Make and share this Jam Thumbprint Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 17m
Yield 36 Cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, cream the butter with brown sugar until light and fluffy, then add the egg yolk and vanilla extract, mixing well.
- Add the flour and salt to the creamed mixture, and mix just until the ingredients form a ball.
- In a shallow dish, beat egg white slightly. Shape dough into 1 inch balls then roll in the egg white, then the nuts.
- Place the cookies on an ungreased cookie sheet then bake for 5 minutes. Remove from the oven then make the indentation, then bake an additional 7 to 10 minutes.
- Remove the cookies to a cooling rack. Once cool, fill with the jam of your choice,.
Nutrition Facts : Calories 64.5, Fat 4.8, SaturatedFat 1.9, Cholesterol 11.9, Sodium 41.2, Carbohydrate 4.6, Fiber 0.3, Sugar 1.6, Protein 1.1
JAM THUMBPRINT COOKIES
Make and share this Jam Thumbprint Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 17m
Yield 36 Cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, cream the butter with brown sugar until light and fluffy, then add the egg yolk and vanilla extract, mixing well.
- Add the flour and salt to the creamed mixture, and mix just until the ingredients form a ball.
- In a shallow dish, beat egg white slightly. Shape dough into 1 inch balls then roll in the egg white, then the nuts.
- Place the cookies on an ungreased cookie sheet then bake for 5 minutes. Remove from the oven then make the indentation, then bake an additional 7 to 10 minutes.
- Remove the cookies to a cooling rack. Once cool, fill with the jam of your choice,.
RASPBERRY LINZER THUMBPRINT COOKIES
Holiday baking shouldn't feel like an obligation, but when you're trying to tackle a complicated recipe, the stress starts to stack up. Ready in 20 minutes or less, recipes like the one below will take the ache out of baking and get you feeling festive. Start with the Anything Goes Cookie Dough base, then add flavours and mix-ins to create unique yummy treats.
Provided by Mary Jenny
Categories Healthy
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in a medium bowl; set aside.
- Mix margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in almonds and lemon peel. Drop by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm) apart.
- Bake 7 minutes or until edges are golden. Immediately make an indentation in centres of cookies with the back of a round measuring spoon. Cool cookies on sheets for 2 minutes on a wire rack; remove cookies from sheets and cool completely.
- Sprinkle with icing sugar, then fill indentations evenly with jam; about a half teaspoon each.
Nutrition Facts : Calories 884.3, Fat 16.6, SaturatedFat 1.9, Cholesterol 93, Sodium 675.9, Carbohydrate 170.4, Fiber 5.5, Sugar 100.8, Protein 16.1
JAM THUMBPRINT COOKIES
Make and share this Jam Thumbprint Cookies recipe from Food.com.
Provided by L DJ3309
Categories Dessert
Time 1h3m
Yield 84 cookies
Number Of Ingredients 9
Steps:
- Combine butter, sugar and 1 tsp almond extract in large bowl, beat at medium speed, til creamy.
- Reduce speed to low; add flour, beat until well mixed Cover; refrigerate at least 1 hour.
- Preheat oven to 350 degrees F.
- Shape dough into 1-inch balls.
- Place 2" apart on ungreased cookie sheets.
- Make indentation in center of each cookie with thumb (edges may crack slightly); fill each indentation with about 1/4 teaspoon jam.
- Bake for 15 to 18 minutes til edges are lightly browned.
- Let stand 1 minute; remove from cookie sheet.
- Cool completely.
- Meanwhile put powdered sugar in bowl stir in enough rum to make thick glaze, stir in almond extract stir til smooth.
- Drizzle over cooled cookies; sprinkle with finely chopped almonds.
Nutrition Facts : Calories 98.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.6, Sodium 35.6, Carbohydrate 13.2, Fiber 0.3, Sugar 7.4, Protein 0.9
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