Land Olakes Thumbprint Cookie Food

SALTED CARAMEL THUMBPRINT COOKIES

Steps:

• Combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm.
• Heat oven to 375ºF.
• Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. (Edges may crack slightly). Bake 7-10 minutes or until edges begin to brown. Cool completely.
• Combine 1/3 cup brown sugar and 1/4 cup butter in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking, stirring constantly, 1 minute. Remove from heat. Stir in whipping cream. Cool caramel mixture about 15 minutes.
• Spoon about 1/2 teaspoon caramel mixture into center of each cooled cookie. Let caramel set about 5 minutes. Sprinkle tops of each cookie lightly with sea salt.

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
• Heat oven to 350°F.
• Shape dough into 1-inch balls. Place 2 inches apart onto 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 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
• Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

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.

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Heat oven to 350°F
• In large mixer bowl combine sugar, butter, and almond extract.
• Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
• Reduce speed to low; add flour.
• Continue beating until well mixed (1 to 2 minutes).
• Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets.
• With thumb, make indentation in center of each cookie (edges may crack slightly).
• Fill each indentation with about ¼ t. jam.
• Bake for 14 to 18 minutes or until edges are lightly browned.
• Let stand 1 minute; remove from cookie sheet.
• Glaze:.
• In small bowl stir together powdered sugar and 1½ t. almond extract.
• Gradually stir in enough water for a thin glaze.
• Drizzle over cooled cookies.
• TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.

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.

BEST EVER OATMEAL COOKIES--LAND O LAKES

Steps:

• Heat oven to 375.
• In a large bowl combine all ingredients except flour. Beat at low speed until well mixed.
• Stir in flour, then raisins. Drop by even tablespoons onto a greased cookie sheet.
• Bake 8-10 minutes or until lightly browned.