Grandmes Little Angels Thumbprints Cookies Food

EMERIL'S RASPBERRY LEMON THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter 2 large baking sheets.
• In a small bowl, combine the jam and Chambord.
• Stir to combine.
• In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
• In a large bowl using an electric mixer, beat the butter and sugar until light and creamy.
• Beat in the egg yolks, lemon zest, lemon juice and vanilla.
• Add the flour mixture in 2 additions and beat just until moist clumps form.
• Gather the dough together into a ball.
• Pinch off the dough to form 1-inch balls.
• Place on the prepared baking sheets, spacing 1-inch apart.
• Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball.
• Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
• Bake until golden brown, about 15-20 minutes (start watching the cookies at about 12 minutes though esp. since each oven is different).
• Transfer the cookies to wire racks to cool completely.

THUMBPRINT COOKIES

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.

THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F.
• Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together.
• Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each.
• Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Fill thumbprints with jelly.

FESTIVE THUMBPRINTS

Steps:

• Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Place sprinkles in a shallow bowl or bowls., Shape dough into 1-in. balls; dip tops in sprinkles. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Using a wooden spoon handle, enlarge any indentations that may have narrowed or closed. Remove from pans to wire racks to cool., For filling, bring sugar, butter and milk to a boil in a small saucepan, stirring constantly. Cook and stir 1 minute. Remove from heat. Add candy coating and vanilla; stir until smooth. Divide filling between 2 bowls. Using food coloring, tint filling in one bowl red and in the other bowl green. Spoon fillings into indentations; let stand until set.,

ANGEL'S THUMBPRINTS

Steps:

• Cream butter, sugar, and shortening.
• Add egg yolks, salt, and flavorings. Beat together until fluffy.
• Add sifted dry ingredients and mix.
• Roll one teaspoon of dough into a ball for each cookie.
• Beat the egg whites until foamy. Dip cookie in eggwhite wash. Roll in nuts.
• Place 2 inches apart on ungreased cookie sheet. Using thumb, thimble, or thick handle of a wooden spoon make a depression in each cookie. If you have a child around to help, even better! Fill the thumbprints with apricot preserves.
• Bake at 325 degrees for 20 to 25 minutes.

ANGELS THUMBPRINT COOKIES

Steps:

• Combine flour baking soda and salt in medium bowl; set aside.
• Beat sugar, margarine,egg white and vanilla in large bowl with electric mixer at high speed until blended.
• Add flour mixture; mix well.
• Press mixture together to form a ball.
• Refrigerate 1/2 hour or overnight.
• Preheat oven to 375°F Lightly coat cookie sheet with nonstick cooking spray; set aside.
• Shape dough into 1-inch balls with lightly floured hands; place on cookie sheet.
• Press down with thumb in center of each ball.
• Bake 10 to 12 minutes or until golden brown.
• Remove to wire rack and cool completely.
• Fill each thumbprint with about 1 teaspoon fruit spread.

ALMOND THUMBPRINT COOKIES

Steps:

• For cookies:.
• Cream butter and sugar.
• Beat in the flour, extract and salt.
• Stir in the pecans.
• Shape dough into 1-inch balls and place on ungreased cookie sheet.
• Make thumbprint in each cookie.
• Bake at 300°F for 20-30 minutes.
• Let cool.
• For Icing:.
• Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.

CRISPY THUMBPRINT COOKIES

Steps:

• Preheat oven to 375.
• Combine cake mix, oil, egg and water. Beat at medium speed until well blended. Add cereal and walnuts; mix until well blended.
• Drop by heaping teaspoonfuls about 2 inches apart on ungreased cookie sheets.
• Use thumb to make indentation in each cookie.
• Spoon about ½ teaspoon preserves into center of each cookie.
• Bake 9-11 minutes or until golden brown.

PERFECT THUMBPRINT COOKIES

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.