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.
LES MADELEINES THUMBPRINT COOKIES
I thought I was in heaven when I bit into one of these melt-in-your-mouth shortbread cookies. Thanks to Chef Romina Rasmussen of Les Madeleines Bakery in Salt Lake City for sharing the recipe.
Provided by Debs Recipes
Categories Dessert
Time 1h
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 106.5, Fat 7.3, SaturatedFat 3.8, Cholesterol 15.2, Sodium 85, Carbohydrate 9.3, Fiber 0.5, Sugar 2.2, Protein 1.2
ROSENMUNNAR
Make and share this Rosenmunnar recipe from Food.com.
Provided by Crafty Lady 13
Categories Dessert
Time 35m
Yield 3 doz
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1 inch diameter balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2 inch indentation. Fill with your favorite preserves.
- Bake 10 to 15 minutes or until golden brown at the edges.
Nutrition Facts : Calories 1123.1, Fat 62.2, SaturatedFat 39, Cholesterol 162.7, Sodium 454.6, Carbohydrate 133.7, Fiber 2.8, Sugar 59.4, Protein 9.4
THUMBPRINT COOKIES
These easy cookies with a fruity jam filling are perfect teatime treats. Make a batch as a weekend project and fill your biscuit tin with sweet bites
Provided by Einfach Backen Team
Time 1h
Yield Makes 55-60 biscuits
Number Of Ingredients 7
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.
THUMBPRINT COOKIES
I started looking for a thumbprint recipe and found this one I have changed it a bit to fit my families tastes. These are a great holiday cookies. I have also dyed the dough orange for Halloween. These are very versatile.
Provided by Leanne
Categories Dessert
Time 25m
Yield 32-40 cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 106.5, Fat 4.5, SaturatedFat 0.9, Cholesterol 5.8, Sodium 60.4, Carbohydrate 15.4, Fiber 0.3, Sugar 7.9, Protein 1.1
RILEY'S THUMBPRINT COOKIES
A bite size, melt in your mouth delight! This recipe taste just like the local bakery. Easy! Just be sure not to make them too big. They are wonderful for any type of gathering, or when you just want to treat yourself to alittle bit of heaven. Also, great for kids with egg allergies, since there aren't any in the recipe!
Provided by Tandy Higgins
Categories Dessert
Time 17m
Yield 48 cookies
Number Of Ingredients 5
Steps:
- Cream together softened butter and sugar. Add in dry ingredients. Shape into small balls and place on ungreased cookie sheet. Press dent into each cookie with thumb. Bake at 375 degrees for 7 minutes. Fill center with icing made from powdered sugar and milk. Use food coloring in icing as desired. Do not substitute margarine for butter, the texture will not be the same.
Nutrition Facts : Calories 61, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 31.1, Carbohydrate 6.1, Fiber 0.1, Sugar 2.1, Protein 0.6
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