RASPBERRY ALMOND SHORTBREAD THUMBPRINTS
This is a great recipe I stumbled across on the inside of a Land O Lakes butter box! I remember thinking that it looked good but recipes inside boxes couldn't possibly be good. Boy was I wrong. This one gets more compliments. Be sure to use real butter and roll small balls as it will help your cookies look better. The prep time does not including cooking time or cooling time.
Provided by Gunnerbun
Categories Dessert
Time 15m
Yield 40-48 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350°F
- In large mixer bowl combine sugar, butter, and almond extract.
- Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
- Reduce speed to low; add flour.
- Continue beating until well mixed (1 to 2 minutes).
- Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets.
- With thumb, make indentation in center of each cookie (edges may crack slightly).
- Fill each indentation with about ¼ t. jam.
- Bake for 14 to 18 minutes or until edges are lightly browned.
- Let stand 1 minute; remove from cookie sheet.
- Glaze:.
- In small bowl stir together powdered sugar and 1½ t. almond extract.
- Gradually stir in enough water for a thin glaze.
- Drizzle over cooled cookies.
- TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.
Nutrition Facts : Calories 99.7, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 42, Carbohydrate 13.9, Fiber 0.2, Sugar 8.2, Protein 0.7
PUMPKIN THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 24 cookies
Number Of Ingredients 16
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; mist with cooking spray.
- Whisk the flour, baking powder, baking soda, cinnamon, allspice and 1/4 teaspoon salt in a medium bowl. Whisk the brown sugar, pumpkin puree, vegetable oil, egg and 1/2 teaspoon vanilla in a large bowl; add the flour mixture and gently stir with a wooden spoon until just incorporated.
- Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets. Bake 6 minutes, then remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon. Return to the oven, switching the position of the pans, and bake until set, 4 to 6 more minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the filling: Beat the cream cheese and butter in a bowl with a mixer on medium-high speed until smooth. Add the confectioners' sugar, lemon juice, the remaining 1/2 teaspoon vanilla and a pinch of salt; beat until incorporated. Transfer to a pastry bag fitted with a small round tip; pipe into the indentations. Dust with cinnamon.
RUMPRINTS
Nice little cookie with a rum flavored filling.
Provided by Goldie Barnhart
Categories Cookies
Time 35m
Number Of Ingredients 11
Steps:
- 1. In a large mixer bowl beat 2/3 cup margarine until softened. Add sugar and beat until fluffy. Add egg, vanilla and beat well. In different bowl mix the flour, salt and nutmeg well, now add to egg butter mixture. Mix until well blended.
- 2. Shape into 1 inch balls. Place 2 inches apart on cookie sheet lined with parchment paper. Press down centers with thumb. Bake in 350º oven about 12 minutes or until done. Remove, cool on rack.
- 3. For filling: In small mixer bowl beat 1/4 cup butter till softened. Add powdered sugar, beat till fluffy. Add rum and beat well. Spoon or use pastry bag with star tip to fill the centers of each cookie. Sprinkle with nutmeg. Chill till firm.
CHOCOLATE-RASPBERRY THUMBPRINTS
Watch the how-to video to see how easy Chocolate-Raspberry Thumbprints are to make. Once you've tried Chocolate Raspberry Thumbprints, you may not want to go back to regular chocolate cookies again.
Provided by My Food and Family
Categories Festive Recipes
Number Of Ingredients 10
Steps:
- Mix flour, baking soda and salt. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add cream cheese; stir until completely melted. Stir in 1 cup sugar, egg and vanilla. Add flour mixture; mix well. Refrigerate 15 min.
- Heat oven to 375°F. Roll dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
- Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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