Thumbprint Kisses Food

THUMBPRINT HERSHEY KISS COOKIES

Steps:

• Preheat oven to 350° and have ready a cookie sheet lined with a sheet of parchment paper or a Silpat.
• In a mixing bowl, whisk together flour, baking powder, and sea salt. Set aside until ready to use.
• In the bowl of a stand mixer, mix together butter, brown sugar, granulated sugar and peanut butter on medium-high speed. If you don't have a stand mixer, use a large mixing bowl and a handheld mixer. Add the egg, followed by the vanilla extract. Add the flour with the mixer on low. Remove bowl from mixer and scrape the dough from the bottom, up and over the top. Return bowl to the mixer and mix on low 30 seconds more.
• Scoop out a scant tablespoon of dough and form into a ball. Place about 1" apart on parchment paper. Bake 10 minutes, remove from the oven and set atop a cooling rack.
• Place the chocolate kiss in the center of the cookie and apply gentle pressure to inset. Allow to cool 5-10 minutes, serve and enjoy.

THUMBPRINT KISSES

Steps:

• Cream the butter and sugar together. Add the egg yolks and vanilla and mix well. Mix in the flour then knead in the finely chopped walnuts. Cover and chill dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll chilled dough into 1 inch balls and place on ungreased cookie sheets. Make a thumbprint in the middle of each cookie.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
• In a small pan over medium heat melt the caramels and the light cream together. Stir until smooth. Spoon 1/2 teaspoon o the caramel into the thumbprint of each warm cookie then top with a chocolate kiss.

CHOCOLATE THUMBPRINT COOKIES

Steps:

• Pulse almonds in a food processor until very finely ground, like coarse sand. Pour ground almonds into a pie pan or other shallow bowl and set aside. Beat chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond extract. Shape chocolate mixture into 1-inch balls. Roll each ball in almonds to coat. Place balls on a cookie sheet. Using your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies. Refrigerate for 30 minutes, or until cold.

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.

HUSSAR'S KISSES

Steps:

• Blend flour with butter, lemon rind, sugar and egg yolk.
• Form into small balls.
• Dip in slightly beaten egg white.
• Roll in grated nuts.
• Place on greased cookie sheet.
• Poke holes in center of each cookie and place cherry in centers or fill with thick jam.
• Bake in 375 degree F. oven until just lightly browned around edges, about 10-12 minutes.
• Makes 30 cookies.

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.