Thumbprint Cookies I Food

THUMBPRINT COOKIES

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.

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.

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.

THUMBPRINT COOKIES I

Steps:

• Preheat oven to 300 degrees F. Grease cookie sheets.
• Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
• Add vanilla, flour and salt, mixing well.
• Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
• Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

THUMBPRINT COOKIES

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).

RASPBERRY SHORTBREAD THUMBPRINT COOKIES (AND A FOOD BLOGGER COOKIE SWAP!)

Steps:

• Preheat the oven to 375°F.
• In a medium bowl, cream together butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms.
• Roll dough into 1 inch balls. Place 2 inches apart onto lightly greased baking sheets. Make a "thumbprint" in the center of each cookie. Fill each hole with jam.
• Bake for 8 to 10 minutes in the preheated oven or until bottoms are golden brown. Cool on wire racks.

PERFECT THUMBPRINT COOKIES

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.

THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
• Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
• Bake 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

CLASSIC RASPBERRY SHORTBREAD THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
• In a large bowl, whisk (or sift) together the flour, icing sugar, and cornstarch until well-distributed.
• Add the flour mixture along with the butter and vanilla extract into a stand mixer (or electric mixer).
• Whisk together, starting at a low speed and then gradually increasing to high speed, until the mixture forms a uniform and smooth dough ball. If necessary, scrape down the sides of the bowl as it mixes so that everything is combined.
• Form 1-inch balls using a rounded tablespoon, shaping it into a smooth ball using your hands. Then place each cookie onto the baking sheet at least 2 inches apart.
• Press each cookie down with your thumb, leaving an indentation in the center. Then fill each cookie indentation with jam, about ½ teaspoon to 1 teaspoon of jam per cookie.
• Bake for 15-18 minutes, until lightly golden on the bottom. Let cool slightly before eating (cookies will be soft right out of the oven, but will harden as they cool).

THUMBPRINT HEART COOKIES

Steps:

• Preheat the oven to 375 F and line a baking sheet with parchment paper.
• With an electric mixer, cream together the butter and brown sugar until light and fluffy. Add in the egg and vanilla and continue mixing until fully incorporated. Add in the flour and salt and continue blending until combined.
• Shape the dough into 1" balls. Place on an ungreased cookie sheet 1 1/2 inches apart and gently press your thumb in the centre twice, to form a heart indent (this is where the jam will be placed). Bake for 12-15 minutes. Remove from the oven, transfer to a cooling rack and let cool before filling the centres with around a teaspoon of your favourite jam.

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.