K And C Thumbprint Cookies Food

BAKE AND SLICE THUMBPRINT COOKIES

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.

K AND C THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper or silicone mat.
• Start by making the marmalade. Combine the sugar and 1/2 cup water in a heavy-bottomed saucepan and bring to a boil over medium-high heat. Add the cranberries and thyme sprigs and continue simmering until the cranberries have softened, about 10 minutes. Remove from the heat and remove the thyme sprigs. Stir in the orange marmalade and add the orange liqueur. Return to the heat and bring to a simmer for 5 minutes. Remove from the heat and let the marmalade cool.
• Meanwhile, make the cookie dough. In a large mixing bowl or a stand mixer, cream together the butter, Parmesan, pepper and egg yolks. Mix in the flour slowly until a soft dough forms and pulls away from the sides of the bowl.
• Using a 2-ounce cookie scoop, portion the dough evenly onto the prepared sheet tray. Use your thumb or something similar in size (like a teaspoon measure) to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of the marmalade. Bake until the cookies begin to turn golden brown, 20 to 22 minute. Remove from the sheet tray to cool on wire rack.

CLASSIC THUMBPRINT COOKIES

Steps:

• HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
• BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
• BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Roll into balls. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
• BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.