Thumbprint Cookies With Icing Food

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:

• 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.

ALMOND THUMBPRINT COOKIES

Steps:

• For cookies:.
• Cream butter and sugar.
• Beat in the flour, extract and salt.
• Stir in the pecans.
• Shape dough into 1-inch balls and place on ungreased cookie sheet.
• Make thumbprint in each cookie.
• Bake at 300°F for 20-30 minutes.
• Let cool.
• For Icing:.
• Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.

THUMBPRINT COOKIES

Steps:

• Heat oven to 350°.
• Mix thoroughly butter, shortening, sugar, egg yolk and vanilla.
• Work in flour and salt until dough holds together.
• Shape dough by teaspoonfuls into 1-inch balls.
• Beat egg white slightly.
• Dip each dough ball into egg white; roll in nuts.
• Place 1 inch apart on ungreased baking sheet; press thumb deeply in center of each.
• Bake about 10 minutes or until light brown.
• Immediately remove from baking sheet.
• Cool; fill thumbprint with jelly.
• *Ifusing self-rising flour, omit salt.
• Chocolate Thumbprint Cookies: Substitute ½ cup granulated sugar for ¼ cup brown sugar; add 1 ounce melted unsweetened chocolate (cool) with the vanilla.

FROSTING THUMBPRINT COOKIES

Steps:

• Mix frosting with butter until thoroughly mixed.
• Stir in graham cracker crumbs.
• Roll into 1 inch balls.
• Then roll balls into the crums of your choice.
• Place on pan and make indent in center with thumb.
• Fill the indentation with a kiss or chips.
• Refrigerate for at least 1 hr.
• I keep mine in the fridge.

PECAN THUMBPRINT COOKIES WITH ICING

Steps:

• Preheat oven to 300 degrees.
• Combine all ingredients.
• Drop spoonfuls of dough onto greased cookie sheet.
• Place thumb print into each ball to make an indent for icing being sure not to go all the way through dough.
• Bake 300 degrees for 20-25 minutes.
• Let cool.
• Place cookies on wax paper and prepare icing. Icing should be a thick paste. If icing is too thin add more confectioners sugar; if too thick add more water.
• Fill the indents in each cookie with icing. Icing will harden.
• Enjoy!

THUMBPRINT COOKIE ICING

Steps:

• Combine powdered sugar and crisco.
• Add vanilla and mix thoroughly.
• Add water one teaspoonful at a time in order to achieve a spreadable consistency.
• Use your favorite food colorings and fill the wells of the cookies.