Orange Almond Thumbprint Cookies Food

MARCONA ALMOND AND ORANGE THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• Pulse almonds in a food processor until finely chopped (or chop by hand). In a small bowl, combine 1/4 cup chopped almonds, flour, baking soda, ginger and salt; set aside remaining almonds in a shallow bowl.
• In a large bowl, using an electric mixer, cream both types of sugar and butter together. Add egg and almond extract; beat until fluffy. Beat in flour mixture until just combined. Chill mixture for several hours or up to overnight.
• Scoop out dough using a teaspoon measure and roll into balls; gently roll each dough ball in reserved chopped almonds. Place on prepared baking sheets and bake for 5 minutes. Remove pans from oven and using the end of a wooden spoon, press a small indentation in the center of each cookie. Return pans to oven and bake until lightly browned and set, about 4 to 5 minutes more. Remove from oven and fill each cookie with 1/4 teaspoon marmalade. Let cool. Yields 1 cookie per serving.

ORANGE-ALMOND THUMBPRINT COOKIES

Steps:

• Preheat oven to 325°F, with racks in upper and lower thirds. In a medium bowl, whisk together both flours and salt. Beat butter with both sugars and zest in a stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 3 minutes. Reduce speed to low; gradually add flour mixture, beating just until a dough forms.
• Scoop dough using a 1 1/8-inch scoop (about 1 1/2 teaspoons); roll into balls and arrange on parchment-lined baking sheets, 1 inch apart. With the tip of your pinkie, create a deep well in center of each ball. Refrigerate 15 minutes.
• Bake 10 minutes. Remove from oven; reshape indentations with the tip of the handle of a wooden spoon. Return to oven; bake until cookies are lightly browned on bottoms and set in centers, 8 to 10 minutes more.
• Let cool on sheets on wire racks 10 minutes. Gently toss in confectioners' sugar to lightly coat; let cool completely. Just before serving or packing, sift more confectioners' sugar over cookies to coat. Bring marmalade to a boil in a small pot. Spoon 1/2 teaspoon into each well. Let stand until marmalade is set, about 15 minutes.

ORANGE THUMBPRINT COOKIES

Steps:

• cream butter and shortening.
• slowly add powdered sugar while creaming (occasoinally scrape down bowl with spatula).
• add flavoring.
• stir in flour & cornstarch (dogh will be very thick).
• refridgerate over night.
• preheat oven to 350 degrees.
• take pieces of dough and roll them into balls about 1/2-3/4" in size. place 2 inches apart on ungreased cookie sheet.
• make a small indentation in cookies with back of wooden spoon (prettier looking than using your thumbs).
• fill depressions with orangel marmalade.
• bake on middle rack for 10-15 minutes or until beginning to look slightly golden on bottoms.
• remove from cookie sheet to cool on racks.

CHOCOLATE-ALMOND BUTTER THUMBPRINT COOKIES

Steps:

• For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper.
• Whisk together the flour, baking powder and salt in a medium bowl and set aside.
• Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth and combined. Scrape down the sides of the bowl. Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated.
• Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl.
• Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture. Space the balls about 2 inches apart on the prepared baking sheets. Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes.
• Use the rounded side of a teaspoon to make an indentation in the center of each cookie. Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.
• For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth. Let cool completely at room temperature.
• Fill a pastry bag fitted with a medium star tip with the chocolate ganache. Pipe about 1 teaspoon of the ganache into the center of each cookie. Serve, or refrigerate in an airtight container for up to 3 days.

ALMOND THUMBPRINT COOKIES

Steps:

• For cookies:.
• Cream butter and sugar.
• Beat in the flour, extract and salt.
• Stir in the pecans.
• Shape dough into 1-inch balls and place on ungreased cookie sheet.
• Make thumbprint in each cookie.
• Bake at 300°F for 20-30 minutes.
• Let cool.
• For Icing:.
• Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.