Lamington Thumbprint Cookies Food

LAMINGTONS

Steps:

• Preheat oven to 325 degrees. Butter two 9-by-13-inch baking pans; line bottoms with parchment; butter parchment. Dust with flour; tap out excess; set pans aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes. Add vanilla and eggs, one at a time; beat until incorporated.
• Sift together flour, baking powder, and salt; add to egg mixture in three additions, alternating with the milk and beginning and ending with the flour mixture.
• Divide batter between prepared pans. Place in oven; bake until a cake tester inserted into middles comes out clean, about 30 minutes. Cool slightly on wire racks; remove from pans. Turn out cakes onto racks; cool completely.
• Spread one of the cooled cakes with the jam; place other cake on top. Using a serrated knife, trim edges of sandwiched cakes; cut into 24 two-inch squares.
• Place the coconut in a medium bowl; set aside. Place the bowl of chocolate icing over a saucepan filled with 2 inches of gently simmering water. Place a jam-filled cake squarein the bowl of chocolate icing; using forks to turn the square, coat all sides.
• Allow excess icing to drip off; transfer square to bowl of coconut (left bottom). Using clean forks to turn square, coat it with coconut. Transfer coated square to wire rack to stand until coating has set, about 15 minutes. Continue until all squares have been coated.

BUTTER AND JAM THUMBPRINTS

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.

JAM THUMBPRINT COOKIES

Steps:

• In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy. Gradually beat in enough flour to form a smooth dough., Preheat oven to 350°. Place coconut in a small bowl. In a separate bowl, whisk egg and water. Shape cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing slightly to adhere. Place 1-1/2 in. apart on parchment-lined baking sheets, coconut side up., Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves., Bake 15-18 minutes or until bottoms are browned. Remove to wire racks to cool. If desired, dust tops with confectioner's sugar.

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.

LAMINGTONS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
• Sift together the flour, baking powder, and salt. Set aside.
• Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
• Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
• To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
• Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.

LAMINGTON THUMBPRINT COOKIES

Steps:

• In a bowl, whisk together butter, condensed milk, vanilla, salt, and baking powder until thoroughly combined. Add flour, stirring with a spoon until a dough forms. Cover and refrigerate until firm enough to handle but still tacky and not too stiff, about 30 minutes.
• Preheat oven to 350°F. With dampened hands (to prevent sticking), roll level tablespoons of dough into balls. Toss in coconut, pressing gently to adhere. Transfer to a parchment-lined baking sheet, spaced 1 inch apart. Press each center with a thumb or finger to create a deep indentation.
• Bake until cookies are just set and golden on bottoms but still soft, about 10 minutes. Press down centers again, if needed. Let cool completely on sheet. Melt chocolate in a bowl set over a double boiler, or in a microwave on low. Dip bottoms of cookies in chocolate and return to parchment-lined sheet, bottom-sides down.
• Bring marmalade to a boil in a small saucepan; strain. While still warm, spoon about 3/4 teaspoon into center of each cookie. Refrigerate until chocolate and marmalade are set, at least 30 minutes. Set cookies can be refrigerated in an airtight container up to 3 days.

THUMBPRINT COOKIES

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.

LES MADELEINES THUMBPRINT COOKIES

Steps:

• Lightly toast then cool nuts; chop until very fine and set aside ~ If using a food processor for chopping, allow nuts to cool very thoroughly before chopping them in order to avoid turning them into a paste.
• Cream butter and sugar for 3-4 minutes in a stand mixer fitted with paddle attachment until extra light-colored and fluffy; stir in vanilla.
• Whisk together dry ingredients; add gradually to butter mixture, stirring just until (do not overmix) dough comes together; stir in chopped nuts.
• Chill dough if it seems too soft.
• Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets; indent the top of each ball of dough with your fingertip or with the dampened end of a wooden spoon.
• Bake at 325° for 10-12 minutes or just until the cookies start to turn light golden-brown at the edges; remove from oven and sprinkle lightly with powdered sugar; fill each indentation with a bit of jam or fruit preserves ~ I like to use red raspberry preserves.
• NOTES: Yield becomes 60 cookies when dough is formed into 1" dough balls. And any type of toasted and chopped nuts may be substituted for the almonds.

DIABETIC THUMBPRINT COOKIES

Steps:

• Beat together butter, egg, vanilla, and enough flour so dough is no longer sticky.
• Work in nuts.
• Chill until firm enough to shape and roll into balls.
• Place on ungreased cookie sheet.
• Dip thumb in flour.
• Press firmly in middle of each cookie.
• Bake 15 mins or til golden brown on the bottom (350F).
• Remove from oven.
• Sprinkle with artificial sweetener.
• Allow to cool.
• Fill hollows with jam or jelly.
• keep refrigerated.