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
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).
THUMBPRINT COOKIES
I started looking for a thumbprint recipe and found this one I have changed it a bit to fit my families tastes. These are a great holiday cookies. I have also dyed the dough orange for Halloween. These are very versatile.
Provided by Leanne
Categories Dessert
Time 25m
Yield 32-40 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Beat margarine and sugar together until fluffy; add vanilla and egg and beat well.
- Stir in flour and baking powder.
- Roll into balls and press thumb into the middle of the cookie, fill with half a tsp or so of jelly.
- Bake for 12 to 15 minutes.
Nutrition Facts : Calories 106.5, Fat 4.5, SaturatedFat 0.9, Cholesterol 5.8, Sodium 60.4, Carbohydrate 15.4, Fiber 0.3, Sugar 7.9, Protein 1.1
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.
RICH THUMBPRINT COOKIES
These are really buttery,and have a nice sweet jam center. They are so pretty to make and display on the dessert tray.They look like dazzeling jewels
Provided by FarahC
Categories Dessert
Time 43m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything, but jam,egg white,and nuts. Set them aside.Once dough is crumbly but will form a ball place into refrigerator covered for 1 hour.
- After 1 hour preheat oven to 325.
- Scoop dough with teaspoon,and roll into a ball, then into egg white,then nuts. Place each ball onto greased cookie sheet. Make a thumbprint most of the way through cookie, doing so very gently. If cookie cracks along edges,just pinch it back into shape. Bake 15-18 minutes, or look for a light golden brown. Take out of oven and cool at room temperature. Once cooled drop enough jam into cookie to fill indentation.
- To truly please the eye,use different jam's.
- You'll want to automatically make a double batch if you like thumbprint jam cookies, because these are soooooooo good.
Nutrition Facts : Calories 147.3, Fat 8.2, SaturatedFat 5, Cholesterol 37.8, Sodium 57.1, Carbohydrate 16.8, Fiber 0.4, Sugar 7.5, Protein 1.7
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.
NUTTY THUMBPRINT COOKIES
From Taste of Home, submitted by Georgia MacDonald, I love this nutty variation on a classic holiday cookie - the jam thumbprint. I also LOVE that it is designed to roll up and freeze the dough, so that you can bake the cookies off whenever you need! This is dangerous, trust me! :) As alway, with thumbprint cookies, you can switch things up by using several different jams or jellies.
Provided by Lizzymommy
Categories Dessert
Time 37m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
- Shape dough into 1-inch balls, roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
- TO USE FROZEN COOKIE DOUGH: Place the dough balls 2-inches apart on baking sheets coated with cooking spray. Bake at 350-degrees for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
- TO USE DOUGH WITHOUT FREEZING: To prepare cookies without freezing, shape dough into 1-inch balls; roll balls in egg white, then in nuts. Place about 2-inches apart on baking sheets coated with cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350-degrees for 12-14 minutes or until lightly browned. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
Nutrition Facts : Calories 142.1, Fat 8.7, SaturatedFat 3.6, Cholesterol 24.1, Sodium 76.3, Carbohydrate 15.1, Fiber 0.7, Sugar 7.5, Protein 1.6
THUMBPRINT COOKIES
These easy cookies with a fruity jam filling are perfect teatime treats. Make a batch as a weekend project and fill your biscuit tin with sweet bites
Provided by Einfach Backen Team
Time 1h
Yield Makes 55-60 biscuits
Number Of Ingredients 7
Steps:
- For the shortcrust pastry, sift the flour and icing sugar into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour mixture until it is incorporated and then mix in egg yolks. Knead everything into a compact smooth dough. Wrap the dough and chill it for 1 hour.
- Remove the dough from the refrigerator and bring it to room temperature for 10 minutes. Form the dough into a long roll and divide it into 60 equal portions. Form a small ball from each portion and place it on a baking sheet covered with baking parchment (you will need two or more sheets). Press a dip (for the jam) into each ball with the handle of a wooden spoon.
- Heat the oven to 200C/fan 180C/gas 6. Heat the jelly or jam in a saucepan until it melts. Use a teaspoon to fill the dips in the dough balls.
- Bake for 12-15 minutes, then allow to cool completely. Finally, dust the cookies with some icing sugar. The cookies can be stored in an airtight container for several weeks.
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
THUMBPRINT COOKIES
These are fun to make with kids and a great way to use up leftover jam. Although these call for Raspberry jam, any jam or a variety of jams can be used - if using different colored jams/marlmade these look so pretty on a tray. Recipe source: Bon Appetit (June 1987)
Provided by ellie_
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350-degrees F.
- Spray cookie sheets with Pam or grease with butter (or use the butter wrappers from the butter to help grease pans). Set aside.
- In a small cup (I use a tea cup) combine 2 tablespoons sugar with cinnamon. Set aside.
- In a large bowl combine next 3 ingredients (flour -salt). Stir in butter, egg yolk and vanilla and beat with an electric mixer until combined.
- Form dough into 1-inch rounds (if dough is too soft, refrigerate for 1 hour).
- Arrange rounds on prepared cookie sheets, spacing 1-inch apart.
- Using fingers (this is the part that kids like to help with), make indentations in centers of half of the rounds. Using a small spoon (a baby spoon works great) fill indentations with cinnamon sugar.
- Bake all rounds for 5 minutes. Remove from oven.
- Make indentations in centers of remaining rounds and fill with jam (see description above).
- Return to oven and bake for 8-10 minutes.
Nutrition Facts : Calories 1090.7, Fat 63.5, SaturatedFat 39.5, Cholesterol 225.6, Sodium 655.4, Carbohydrate 122.5, Fiber 2.4, Sugar 61.9, Protein 9.6
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