Raspberry Thumbprint Cookies Food

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RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS



Raspberry and Almond Shortbread Thumbprints image

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

Provided by Dee

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h15m

Yield 36

Number Of Ingredients 8

1 cup butter, softened
⅔ cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioners' sugar
¾ teaspoon almond extract
1 teaspoon milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  • Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  • In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g

RASPBERRY THUMBPRINT COOKIES



Raspberry Thumbprint Cookies image

Raspberry-filled, fragile, buttery pecan-crusted cookies. They remind me of a miniature pie in flavor and looks. They are a delicious cookie any time of the year, but especially perfect for the holiday season. Other fillings can be used; any jelly, jam, candied fruit or tinted powdered sugar icing. Our family favorite is raspberry jam.

Provided by Becca Crumrine

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 40m

Yield 48

Number Of Ingredients 9

½ cup butter at room temperature
½ cup vegetable shortening (such as Crisco®)
½ cup brown sugar
2 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
½ teaspoon salt
1 ½ cups finely chopped pecans
1 (8 ounce) jar raspberry jam, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat butter, vegetable shortening, and brown sugar together in a bowl until smooth and creamy; beat in egg yolks and vanilla extract. Retain egg whites for a later step. Stir flour into butter mixture 1 cup at a time; mix in salt.
  • Beat egg whites in a separate bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in pecans. Place cookies on an ungreased baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of raspberry jam into the hollow.
  • Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 9.8 g, Cholesterol 11.9 mg, Fat 6.7 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 41.2 mg, Sugar 5.2 g

RASPBERRY THUMBPRINT COOKIES



Raspberry Thumbprint Cookies image

This is one of my favorite Christmas cookie recipes. They look great and taste even better. I always get compliments on them and requests for the recipe. It's surprising how easy they are.

Provided by Chris from Kansas

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 6

1 (17 1/2 ounce) package betty crocker sugar cookie mix (Betty Crocker sugar cookie mix)
1/3 cup butter, melted
1 egg
1/4 cup flour
1/3 cup seedless raspberry jam (or any flavor you prefer)
1 cup white vanilla baking chips

Steps:

  • Pre-heat oven to 375°.
  • Mix together cookie mix, butter, egg and flour until dough forms.
  • Shape dough into balls using medium cookie scoop.
  • Place 2-inches apart on ungreased cookie sheet.
  • Using thumb or handle of wooden spoon, make indentation in center of each cookie.
  • Spoon about 1/4 teaspoon jam into each indentation.
  • Bake 8 to 10 minutes or until edges are light golden brown.
  • Cool 5 minutes; remove from cookie sheet to wire rack.
  • Microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.

Nutrition Facts : Calories 80.9, Fat 5, SaturatedFat 3.1, Cholesterol 16.6, Sodium 28.9, Carbohydrate 8.3, Fiber 0.1, Sugar 6.4, Protein 0.9

RASPBERRY LEMON THUMBPRINT COOKIES



Raspberry Lemon Thumbprint Cookies image

Provided by Emeril Lagasse

Categories     dessert

Time 1h15m

Yield 4 dozen

Number Of Ingredients 11

1/2 cup raspberry jam or jelly
1 tablespoon Chambord or kirsch
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
  • In a small bowl, combine the jam and Chambord. Stir to combine.
  • In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
  • In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
  • Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.
  • Transfer the cookies to wire racks to cool completely.

BUTTER AND JAM THUMBPRINTS



Butter and Jam Thumbprints image

Provided by Food Network Kitchen

Categories     dessert

Time 1h8m

Yield about 24 to 30 cookies

Number Of Ingredients 8

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam

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.

RASPBERRY-ALMOND THUMBPRINT COOKIES



Raspberry-Almond Thumbprint Cookies image

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

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
GLAZE:
1/3 cup confectioners' sugar
1/2 teaspoon almond extract
1 teaspoon water

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.

RASPBERRY THUMBPRINTS



Raspberry Thumbprints image

Berry jam really complements these tender, buttery treats rolled in nuts. With a ruby-red center, they're especially nice for the holiday season.-Linda Harrington, Hudson, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
1/2 cup seedless raspberry or strawberry jam

Steps:

  • In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle., In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts., Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set. , Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container.

Nutrition Facts :

RASPBERRY THUMBPRINT COOKIES



Raspberry Thumbprint Cookies image

I got this from a pkg. of Betty Crocker Sugar Cookies. It is much easier than normal thumbprint cookies for when I am in a hurry and they taste great too. Thumbprint cookies have always been my favorite so I am all for making them easier! And, you still get that special taste using the sugar cookie dough.

Provided by OceanLuvinGranny

Categories     Dessert

Time 18m

Yield 24-36 cookies, 18-36 serving(s)

Number Of Ingredients 6

1 (17 1/2 ounce) package betty crocker sugar cookie mix
1/2 cup butter, softened (I have tried margarine and the butter gives it a richer yummy taste)
1 egg
3 tablespoons flour
1/3 cup seedless raspberry jam (or any of your favorite flavors as long as they are seedless)
1 cup white chocolate chips (or you can use vanilla if you prefer)

Steps:

  • Heat oven to 375.
  • In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
  • Form dough into 3/4 inch balls.
  • Place on ungreased cookie sheet 2 inches apart.
  • Using thumb or handle of wooden spoon, make an indentation in the center of each cookie.
  • Spoon about 1/4 tsp of jam into each indentation.
  • Bake 8-10 minutes or until light golden brown.
  • Remove from oven and cool 5 minutes then remove from cookie sheet to wire rack and cool completely.
  • In small microwave safe bowl, melt chips on high until well melted. Stir until smooth. May need to do this in segments of 2 or 3 minutes until well melted.
  • Drizzle in little lines over the cooled cookies to decorate. Or, you can just add the chips to the dough before baking if you prefer.

Nutrition Facts : Calories 121.4, Fat 8.4, SaturatedFat 5.2, Cholesterol 26.6, Sodium 50.6, Carbohydrate 10.7, Fiber 0.1, Sugar 8.5, Protein 1.1

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