RASPBERRY-ALMOND THUMBPRINT COOKIES
These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze.-Lana White, Roy, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.
Nutrition Facts : Calories 94 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
THUMBPRINT COOKIES
A signature Christmastime sweet, our tiny almond-flavored cookies bear the print of the baker's thumb, which is gently pressed into the partially baked cookie to create a well. A dollop of apricot, red currant, or raspberry jam fills the center. If you use fruit preserves you've put up yourself, the signature is even more personal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. With an electric mixer on medium speed, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. In a separate bowl, whisk together flour and salt; add to butter mixture, beating on low until combined.
- Combine ground almonds with remaining 2 tablespoons sugar in a small bowl. Form dough into 1-inch balls, and dip in beaten egg white, then in almond-and-sugar mixture. Make a deep indentation in the center of each ball with your finger or a wooden spoon. Place 1 inch apart on parchment-lined baking sheets.
- Bake 10 minutes, remove from oven, and press down the centers again. Rotate sheets, and bake until golden brown, 8 to 10 minutes more. Transfer sheets to a wire rack to cool slightly. Fill center of each cookie with about 1 teaspoon jam. Let cool completely. Thumbprints can be stored at room temperature in an airtight container, between parchment, up to 1 day (or 3 days, if not filled with jam).
RASPBERRY THUMBPRINT COOKIES
These raspberry thumbprint cookies are rich and buttery. They are crispy on the outside, tender on the inside, and bursting with raspberry jam flavor!
Provided by Lily Ernst
Categories dessert
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 325F and line 3 cookie sheets with parchment paper.
- In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 cup sugar (reserving the other 1/2 cup for rolling) together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until incorporated.
- With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture.
- Roll the dough into 1″ balls and coat in sugar. Place 1″ apart on the prepared baking sheets.
- Make an indent in each cookie using a 1/4 tsp round measuring spoon or your thumb. Fill each well with raspberry jam. Slightly overfill so that's it's rounded on top because the jam will flatten out as the cookies bake.
- Bake for 15 minutes or until the edges are lightly browned.
Nutrition Facts : ServingSize 1 cookie, Calories 88 calories, Sugar 8.2 g, Sodium 24.6 mg, Fat 3.4 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 13.6 g, Fiber 0.2 g, Protein 0.7 g, Cholesterol 12 mg
RASPBERRY MELTAWAY COOKIES
Raspberry Meltaway Cookies just melt in your mouth! Soft dough made with cornstarch and powdered sugar compliments these raspberry cookies beautifully. Perfect topped with a simple almond glaze swirled with raspberry jam.
Provided by Jessica & Nellie
Categories Cookies
Time 20m
Number Of Ingredients 10
Steps:
- Mix together butter and cornstarch until well combined. Add in powdered sugar and extract and mix until smooth. Add flour and mix until dough comes together and flour is all incorporated. Cover and refrigerate 10-15 minutes.
- Preheat oven to 350 degrees F.
- Scoop out about 1/2 a tablespoonful of dough. (I use a small cookie scoop!) Roll into a ball and lay on parchment on a cookie sheet. Lay cookie dough balls out 4 across in 5 rows, fitting about 20 cookies per sheet.
- Bake 9 minutes. Remove from oven and flatten the tops of each cookie by gently pressing down with the bottom of a glass. Let sit for 2 minutes before transferring parchment to a cooling rack.
- Whisk vanilla glaze ingredients until smooth and desired consistency is achieved. Let cool slightly before spooning onto cookies.
- Let cool about 10 minutes. Spoon glaze on top. Transfer jam to a small bag and cut the corner to pipe 4-5 small drops of jam on top of glaze on each cookie. Use a toothpick to swirl the jam and the glaze.
- Let cool to set. Store in an airtight container.
Nutrition Facts : Carbohydrate 13 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 41 mg, Fiber 1 g, Sugar 6 g, Calories 97 kcal, UnsaturatedFat 2 g, ServingSize 1 serving
THIMBLE COOKIES (CHRISTMAS COOKIES)
Make and share this Thimble Cookies (Christmas Cookies) recipe from Food.com.
Provided by moose Belfour
Categories Dessert
Time 39m
Yield 20 COOKIES
Number Of Ingredients 7
Steps:
- Mix flour and sugar together; add vanilla, egg yolks and butter.
- Mix well; roll into a large ball.
- Save the egg whites in a small bowl.
- Crush the walnuts as fine as you can.
- Roll dough into small balls (about a heaping tablespoon full.
- Roll these small balls in the egg whites.
- Then roll them in the crushed walnuts.
- Place on greased cookie sheet.
- Poke a hole in the middle about half way through with a thimble, or something around the same size.
- Place in the oven at 350°F for 7 minutes, then repoke the hole.
- Place back in the oven for 7 more minutes or until golden brown.
- Then fill in the hole with jam or jelly.
- Let cool.
THIMBLE COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream butter and sugar; add yolk and lemon juice and beat well. Stir in flour until well blended.
- Form into 1 inch balls, dip into beaten egg white then into chopped nuts. Place on greased cookie sheet, make deep indentation in center of each cookie. Bake for 5 minutes, then quickly indent centers again, continue baking for 10 minutes.
- Fill center of each hot cookie with raspberry jam or jelly.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 32 g, Cholesterol 37.4 mg, Fat 14.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.6 g, Sodium 60.2 mg, Sugar 21.4 g
THIMBLE COOKIES
Make and share this Thimble Cookies recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 45m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Combine the brown sugar and butter until light and fluffy.
- Add in the egg yolks and beat well.
- Add in the flour and vanilla. Combine well for a nice soft dough.
- Roll into walnut-sized balls.
- Beat the egg whites until foamy and dip each ball into whites and then roll into the finely chopped nuts.
- Place on parchment lined baking sheet.
- Preheat the oven to 350°.
- Press each ball slightly, and form a thumb print in the centre.
- Bake for 5 minutes, remove and with a thimble remake the thumbprint, and place a dab of jam in centre.
- Put back into the oven for the last five minutes, or until golden.
Nutrition Facts : Calories 160.4, Fat 10.7, SaturatedFat 5.2, Cholesterol 37.8, Sodium 62.3, Carbohydrate 14.3, Fiber 0.7, Sugar 5.5, Protein 2.3
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