Raspberry Walnut Thumbprint Cookies Food

RASPBERRY THUMBPRINT COOKIES

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.

WALNUT THUMBPRINTS

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Refrigerate for 30 minutes. , 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 ball. , Combine filling ingredients; spoon about 1 teaspoonful into each cookie. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks.

RASPBERRY THUMBPRINT COOKIES

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.

RASPBERRY THUMBPRINTS

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.

RASPBERRY THUMBPRINT BUTTER COOKIES

Steps:

• set oven to 325 degrees F.
• Lightly grease a cookie/baking sheet.
• In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
• In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
• Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.
• Push down slightly using the palm of your hand then make a small indent in the middle of each cookie.
• Spoon about 1 teaspoon jelly or jam into the hole.
• Bake for about 8-10 minutes (watch closely that the edges do not brown too much).
• Cool on wire racks.