Smuckers Thumbprint Cookies Food

CLASSIC THUMBPRINT COOKIES

Steps:

• HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
• BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
• BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Roll into balls. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
• BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.

FOODCHANNEL EDITOR

Steps:

• 1 Preheat oven to 350°. Spray two baking sheets with Crisco No-Stick Spray. 2 In a large mixing bowl, beat brown sugar, Crisco, egg yolks, vanilla and salt. Slowly add the flour and stir until well blended. 3 In a small bowl, using a fork, beat egg whites until foamy. Put pecans in a separate bowl. 4 Using a teaspoon, scoop out dough and shape into 1-inch balls. Dip each dough ball into the egg whites, then roll in the pecans and place on a prepared baking sheet. Using a teaspoon or your thumb, make a round indentation in the top of each cookie, being sure not to make a hole all the way through the dough. 5 Bake cookies for 8 minutes (they will not be fully baked); remove from oven. Using a teaspoon or other small spoon, scoop the preserves into the indentation of each cookie. Return cookies to oven to bake another 6-9 minutes, or until lightly browned. Remove from oven; cool on a wire rack.

SMUCKER'S THUMBPRINT COOKIES

Steps:

• Cream butter& sugar, stir in vanilla.
• Mix in flour and salt.
• Chill dough 2 hours (I never do this).
• Shape rounded teaspoons of dough into balls.
• Place on ungreased cookie sheet,flatten shighlty.
• Indent centers and fill with jam.
• Bake at 375 for about 12 minutes.
• Watch the bottoms as they are alot like shortbread cookies and the bottoms get brown quickly.

BUTTER AND JAM THUMBPRINTS

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.

THUMBPRINT COOKIES

Steps:

• Let butter soften in a mixing bowl-add sugar and almond extract. Cream thoroughly.
• Add yolk and beat well.
• Add flour and blend (add a bit more if necessary, dough shouldn't be sticky).
• Shape into 1 inch balls.
• Roll balls in egg white and into chopped pecans. Place on a cookie sheet.
• Press thumb into each ball-making a wide imprint in each cookie.
• Fill imprints with jam.
• Bake at 350 degrees for 18 minutes. Makes 2 dozen small or 1 dozen large cookies.