NUTTY JAM THUMBPRINTS
These Nutty Jam Thumbprints could win a cookie contest on looks alone, but they're just as delicious as they are pretty.
Categories Desserts
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Put the granulated sugar in the food processor and process until it is fine and powdery, about 30 seconds. (Be sure to cover the feed tube so the powder doesn't float out.)
- Add the flour, salt and pecans and pulse until the nuts are finely ground.
- Add the butter and vanilla and process until the mixture looks damp and comes together. Transfer the dough to a bowl, cover with saran wrap and refrigerate at least one hour or overnight.
- Position racks in upper and lower thirds of the oven. Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Shape dough into 1-inch balls and place on prepared baking sheets about 2 inches apart. Use the tip of a wooden spoon handle to press an indentation about ¾ of the way down into the center of each ball (twist slightly to release; if the handle sticks, dip it in flour). Bake for 22 to 24 minutes, or until lightly colored on top and golden brown on the bottom. (If your oven cooks unevenly, rotate cookies from top to bottom and from front to back halfway through baking time.)
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Using a sieve, dust cookies with confectioners' sugar. Use a tiny spoon or the tip of a teaspoon handle to fill with jam, jelly or preserves.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. (For best results, add the jam after defrosting.)
Nutrition Facts : ServingSize 1 cookie, Calories 90, Fat 6 g, Carbohydrate 8 g, Protein 1 g, SaturatedFat 3 g, Sugar 3 g, Fiber 0 g, Sodium 26 mg, Cholesterol 10 mg
PERFECT THUMBPRINT COOKIES
My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.
Provided by Chef John
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 50m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g
JAM THUMBPRINT COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
BUTTER AND JAM THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 1h8m
Yield about 24 to 30 cookies
Number Of Ingredients 8
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.
THUMBPRINT COOKIES I
I usually make these around Christmas.
Provided by C. Keith
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F. Grease cookie sheets.
- Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
- Add vanilla, flour and salt, mixing well.
- Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
- Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 25 g, Cholesterol 35.8 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 116 mg, Sugar 13.1 g
JAM THUMBPRINT COOKIES
Make and share this Jam Thumbprint Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 17m
Yield 36 Cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, cream the butter with brown sugar until light and fluffy, then add the egg yolk and vanilla extract, mixing well.
- Add the flour and salt to the creamed mixture, and mix just until the ingredients form a ball.
- In a shallow dish, beat egg white slightly. Shape dough into 1 inch balls then roll in the egg white, then the nuts.
- Place the cookies on an ungreased cookie sheet then bake for 5 minutes. Remove from the oven then make the indentation, then bake an additional 7 to 10 minutes.
- Remove the cookies to a cooling rack. Once cool, fill with the jam of your choice,.
Nutrition Facts : Calories 64.5, Fat 4.8, SaturatedFat 1.9, Cholesterol 11.9, Sodium 41.2, Carbohydrate 4.6, Fiber 0.3, Sugar 1.6, Protein 1.1
JELLY & JAM THUMBPRINT COOKIES
Make and share this Jelly & Jam Thumbprint Cookies recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 22m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F.
- Grease cookie sheets.
- Separate egg, reserving egg white.
- Cream margarine, sugar, and egg yolk.
- Add vanilla, flour and salt, mixing well.
- Shape dough into balls.
- Roll in egg white, then nuts.
- Place on cookie sheets about 2 inches apart.
- Bake for 5 minutes.
- Remove cookies from oven.
- With thumb, dent each cookie.
- Put jelly or preserves in each thumbprint.
- Bake for another 8 minutes.
Nutrition Facts : Calories 64.7, Fat 4, SaturatedFat 0.7, Cholesterol 8.8, Sodium 48.2, Carbohydrate 6.3, Fiber 0.1, Sugar 2.2, Protein 0.8
NUTTY CHOCOLATE-RASPBERRY THUMBPRINT COOKIES
Adapted from Cook's Country. This recipe was a finalist in their 2010 Christmas Cookie contest. It was submitted by Ronna Farley. I prefer to use walnuts instead of pecans.
Provided by Chocolatl
Categories Dessert
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine flour, cocoa, baking powder, baking soda and salt, and set aside.
- Beat butter and sugar together until light and fluffy.
- Add egg and vanilla and mix until just combined.
- Add flour mixture, and mix until just combined.
- Take 1 tablespoon of dough and shape into a 1" ball.
- Roll in nuts.
- Repeat with remaining dough.
- Place dough balls 2" apart on baking sheets lined with parchment paper.
- Using a the bottom of a 1-teaspoon round measuring spoon, make an indentation in the center of each ball.
- Fill indentations with jam.
- Bake until cookies are set, about 10 minutes.
- Cool 5 minutes on cookie sheets, then remove to racks.
- When cookies are cooled, drizzle with melted chocolate.
- These can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 113, Fat 5.8, SaturatedFat 2.3, Cholesterol 12.4, Sodium 55.3, Carbohydrate 14.3, Fiber 0.7, Sugar 8.7, Protein 1.4
THUMBPRINT COOKIES
These little nut studded shortbread cookies with their jam filled centers will add sparkle to your holiday!
Provided by Clever Cooking
Categories Dessert
Time 20m
Yield 2 Dozen
Number Of Ingredients 8
Steps:
- Watch the video: https://youtu.be/vKI8adWk1bQ.
- Mix butter, sugar, egg yolk and vanilla thoroughly. Add flour and salt and stir inches Roll dough into small balls. Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place on ungreased baking sheet.*.
- Bake at 350 degrees for 10-12 minutes. Remove from oven and gently depress indents into a cookie with a small rounded implement while still hot. Place cookies on a cooling rack. Let cool. Pipe or spoon jam into cooled centers of the cookie.
- *At this point, you could press your thumb into the cookie ball before baking, hence the name of the cookie. Not having had success with this method, I created a different method as shared above.
Nutrition Facts : Calories 1085.6, Fat 76, SaturatedFat 32.1, Cholesterol 215, Sodium 915.9, Carbohydrate 86, Fiber 7.3, Sugar 29.7, Protein 21
JAM THUMBPRINT COOKIES
Make and share this Jam Thumbprint Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 17m
Yield 36 Cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, cream the butter with brown sugar until light and fluffy, then add the egg yolk and vanilla extract, mixing well.
- Add the flour and salt to the creamed mixture, and mix just until the ingredients form a ball.
- In a shallow dish, beat egg white slightly. Shape dough into 1 inch balls then roll in the egg white, then the nuts.
- Place the cookies on an ungreased cookie sheet then bake for 5 minutes. Remove from the oven then make the indentation, then bake an additional 7 to 10 minutes.
- Remove the cookies to a cooling rack. Once cool, fill with the jam of your choice,.
JAM THUMBPRINT COOKIES
Make and share this Jam Thumbprint Cookies recipe from Food.com.
Provided by L DJ3309
Categories Dessert
Time 1h3m
Yield 84 cookies
Number Of Ingredients 9
Steps:
- Combine butter, sugar and 1 tsp almond extract in large bowl, beat at medium speed, til creamy.
- Reduce speed to low; add flour, beat until well mixed Cover; refrigerate at least 1 hour.
- Preheat oven to 350 degrees F.
- Shape dough into 1-inch balls.
- Place 2" apart on 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 for 15 to 18 minutes til edges are lightly browned.
- Let stand 1 minute; remove from cookie sheet.
- Cool completely.
- Meanwhile put powdered sugar in bowl stir in enough rum to make thick glaze, stir in almond extract stir til smooth.
- Drizzle over cooled cookies; sprinkle with finely chopped almonds.
Nutrition Facts : Calories 98.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.6, Sodium 35.6, Carbohydrate 13.2, Fiber 0.3, Sugar 7.4, Protein 0.9
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