White Chocolate Thumbprints Food

WHITE CHOCOLATE THUMBPRINT COOKIES

Steps:

• Beat butter, sugar, and vanilla extract together in a bowl until creamy and smooth. Mix flour and baking powder together in a separate bowl; gradually beat flour mixture into creamed butter mixture until dough is smooth. Fold walnuts into the dough. Refrigerate dough for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll cookie dough into 6 dozen small balls and place them 2 inches apart on a baking sheet. Press the center of each ball using your thumb to form a small well. Fill the depressions with jam.
• Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
• Melt white chocolate and shortening together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted white chocolate mixture over cookies.
• Cool cookies on the sheet for 5 minutes before removing to cool completely on a wire rack.

WHITE CHOCOLATE THUMBPRINTS

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray. Melt 6 oz white chocolate as directed on package. Cool slightly, about 5 minutes.
• In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg until well blended. Beat in melted chocolate until well blended. On low speed, beat in flour, baking soda and salt until well blended.
• Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon jelly into small bowl; stir until smooth. Place 1/2 teaspoon jelly in each indentation. (Cookies will look full.)
• Bake 5 to 8 minutes or until edges are very light golden brown (do not overbake). Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
• Melt 4 oz white chocolate with shortening as directed on package. Cool slightly, about 5 minutes. Place mixture in resealable food-storage plastic bag; seal bag. Cut small tip from bottom corner of bag. Squeeze bag to drizzle glaze over cookies.

WHITE CHOCOLATE THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Add butter, powdered sugar and granulated sugar to the bowl of a mixer. Mix on medium speed until creamy.
• Add vanilla extract and egg to the bowl. Mix on medium speed for 1-2 minutes until combined.
• Add salt, baking powder, and flour a mixing bowl. Mix on low speed for 1 minute and then change setting to medium speed for an additional 2 minutes.
• Moisten your hands with cold water and roll the dough into 1" balls, placing them on prepared baking sheet - 2 inches apart. If dough begins to stick to hands while working, simply wet them again under cold water and start again. Bake for 8-10 minutes or until cookies are a light golden color.
• Remove cookies from oven and use your thumb to gently press the center of each cookie to create a well for the filling. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
• For the filling, melt the white chocolate in the microwave on 50% power for up to 30 seconds. Stir and continue melting at 50% power for an additional 15 seconds, repeating this process until completely melted.
• Divide the white chocolate into separate bowls and add 1-2 drops of food coloring, stirring well to incorporate. If the white chocolate seizes up after food coloring is added, simply add a drop or two of cooking oil and stir. If this doesn't fix the problem, microwave again on 50% power for a few seconds and stir again and the chocolate should smooth out.
• Spoon colored chocolate into the well of each cookie, adding sprinkles immediately if desired.
• Allow chocolate to cool and harden before serving.

CHOCOLATE THUMBPRINTS

Steps:

• Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
• Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
• Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

WHITE CHOCOLATE RASPBERRY THUMBPRINTS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolks. Combine flour and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle. , In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip into egg whites, then roll in nuts. , Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool completely., In a microwave, melt white chocolate and butter; stir until smooth. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container.

CHOCOLATE CARAMEL THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

CHOCOLATE-MINT THUMBPRINTS

Steps:

• In a microwave-safe bowl, melt the bittersweet and mint chocolates in 30-second intervals until nearly melted. Whisk until smooth, then let cool. In a medium bowl, whisk the flour with the cocoa and salt.
• In the bowl of a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the granulated sugar and brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. Beat in the egg yolks and vanilla. Scrape the chocolate into the mixer and beat just until incorporated. Add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth. Transfer the dough to a sheet of plastic wrap and pat it into a 7-inch disk; wrap it up and refrigerate until chilled and firm, at least 1 hour.
• Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 cookie sheets with parchment paper. Spread the coarse sugar in a shallow bowl. Scoop up tablespoons of the dough and roll them into balls, then roll in the coarse sugar; transfer to the baking sheets. Using your thumb or a melon baller, make an indentation in the center of each cookie. Bake the cookies for 10 minutes, until slightly firm. Remove the cookie sheets from the oven. Using the melon baller, press into the cookies again. Return the cookies to the oven, shifting the cookie sheets, and bake for 5 minutes longer, just until dry but not hard. Transfer the cookie sheets to racks to cool completely.
• Put the white chocolate in a heatproof cup. Put the cream into a microwave-safe bowl and microwave at high power until boiling, about 30 seconds. Pour the hot cream over the white chocolate and let stand until melted, then whisk until smooth. Stir in the peppermint extract. Fill the thumbprints with the white-chocolate ganache and refrigerate just until set, about 30 minutes.

CHOCOLATE THUMBPRINTS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
• In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.