Video Healthy Raspberry Thumbprint Cookies Food

RASPBERRY-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

VIDEO: HEALTHY RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350ºF and line a baking sheet with parchment paper.
• Add all ingredients for the raspberry filling into a medium sized saucepan and cook over low/medium heat for 25-30 minutes, stirring occasionally. Remove from heat once raspberries have thickened to create a jam and let cool.
• While raspberry filling is cooking, prepare cookies. In a medium bowl, mix together dry ingredients. Set aside.
• In a separate medium bowl, mix together wet ingredients.
• Slowly add dry ingredients to wet and mix until combined.
• Carefully roll dough into a ball, wrap in parchment paper, and refrigerate for 30 minutes.
• Once chilled, remove from refrigerator and use a tablespoon scoop to roll cookies into a ball. Place cookie on baking sheet. Then, using your thumb, press in the middle of the cookie to create your thumbprint. Repeat.
• Bake for 9-11 minutes.
• Remove from oven and carefully re-press down the middle of the cookie with a teaspoon.
• Let cookies completely cool* and then fill the middle of the cookies with raspberry filling.
• Enjoy!

RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat oven to 325F and line 3 cookie sheets with parchment paper.
• In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 cup sugar (reserving the other 1/2 cup for rolling) together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until incorporated.
• With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture.
• Roll the dough into 1″ balls and coat in sugar. Place 1″ apart on the prepared baking sheets.
• Make an indent in each cookie using a 1/4 tsp round measuring spoon or your thumb. Fill each well with raspberry jam. Slightly overfill so that's it's rounded on top because the jam will flatten out as the cookies bake.
• Bake for 15 minutes or until the edges are lightly browned.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

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.

RASPBERRY THUMBPRINT COOKIES

Steps:

• Pre-heat oven to 375°.
• Mix together cookie mix, butter, egg and flour until dough forms.
• Shape dough into balls using medium cookie scoop.
• Place 2-inches apart on ungreased cookie sheet.
• Using thumb or handle of wooden spoon, make indentation in center of each cookie.
• Spoon about 1/4 teaspoon jam into each indentation.
• Bake 8 to 10 minutes or until edges are light golden brown.
• Cool 5 minutes; remove from cookie sheet to wire rack.
• Microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.

RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, vegetable shortening, and brown sugar together in a bowl until smooth and creamy; beat in egg yolks and vanilla extract. Retain egg whites for a later step. Stir flour into butter mixture 1 cup at a time; mix in salt.
• Beat egg whites in a separate bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in pecans. Place cookies on an ungreased baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of raspberry jam into the hollow.
• Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.