Angels Thumbprints Recipes

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.

ANGELS THUMBPRINT COOKIES

Steps:

• Combine flour baking soda and salt in medium bowl; set aside.
• Beat sugar, margarine,egg white and vanilla in large bowl with electric mixer at high speed until blended.
• Add flour mixture; mix well.
• Press mixture together to form a ball.
• Refrigerate 1/2 hour or overnight.
• Preheat oven to 375°F Lightly coat cookie sheet with nonstick cooking spray; set aside.
• Shape dough into 1-inch balls with lightly floured hands; place on cookie sheet.
• Press down with thumb in center of each ball.
• Bake 10 to 12 minutes or until golden brown.
• Remove to wire rack and cool completely.
• Fill each thumbprint with about 1 teaspoon fruit spread.

ANGEL'S THUMBPRINTS

Steps:

• Cream butter, sugar, and shortening.
• Add egg yolks, salt, and flavorings. Beat together until fluffy.
• Add sifted dry ingredients and mix.
• Roll one teaspoon of dough into a ball for each cookie.
• Beat the egg whites until foamy. Dip cookie in eggwhite wash. Roll in nuts.
• Place 2 inches apart on ungreased cookie sheet. Using thumb, thimble, or thick handle of a wooden spoon make a depression in each cookie. If you have a child around to help, even better! Fill the thumbprints with apricot preserves.
• Bake at 325 degrees for 20 to 25 minutes.

ALMOND CARAMEL THUMBPRINTS

Steps:

• For the cookies: Preheat the oven to 325 degrees F. Lightly butter 2 baking sheets.
• Place the butter and sugar in the bowl of an electric mixer equipped with the paddle attachment-the one that looks like the peace sign-and beat until creamy and fluffy, 3 to 4 minutes. Add the egg yolks and almond extract and beat for another minute or so, scraping down the sides of the bowl occasionally.
• In another large bowl, combine the flour, baking powder, baking soda, salt, and chopped almonds.
• Gradually add the flour mixture to the butter-sugar mixture. When combined, the dough should be soft and homogeneous. Wrap the dough in plastic and refrigerate for at least 30 minutes, until firm.
• When you're ready to bake, take the dough out of the fridge and roll it into 3/4-inch balls. Place the balls about 1 inch apart on a prepared baking sheet. Using the tip of your thumb, make a hole as deep as you can in each doughball without actually poking through the bottom. Roll your thumb around a little bit to widen the hole-this is your thumbprint!
• Bake the cookies for 16 to 18 minutes or until they begin to turn golden around the edges. Remove from the oven and cool. While the cookies are cooling, repoke each one with your thumb to create a really nice spot for the caramel. Repeat with the remaining dough.
• For the caramel: In a medium saute pan, combine the sugar, lemon juice, corn syrup, and 1/4 cup water. Bring the pan to medium-high heat. Be careful not to swish the pan around as that can cause the sugar to recrystallize. As the mixture boils, the water will evaporate and the sugar will begin to turn brown, or "caramelize." This is the point when you DO NOT want to take your eyes off it! Things can take a turn for the worse here and there will be no recovery. As the sugar begins to turn gold and move toward golden brown, remove it from the heat and add the heavy cream. As you do this it will bubble up like crazy. Be sure to use a pan large enough to accommodate the bubbling-this stuff is molten and can cause a very severe burn. Whisk the cream until things settle down and the bubbles subside, then add the butter 2 pats at a time, making sure each addition is thoroughly incorporated before adding more.
• Let the caramel cool slightly, then spoon it into the hole of each cookie and let cool. You'll most likely have leftover caramel sauce, so save it for something yummy-like pouring over vanilla ice cream!

FESTIVE THUMBPRINTS

Steps:

• Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Place sprinkles in a shallow bowl or bowls., Shape dough into 1-in. balls; dip tops in sprinkles. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Using a wooden spoon handle, enlarge any indentations that may have narrowed or closed. Remove from pans to wire racks to cool., For filling, bring sugar, butter and milk to a boil in a small saucepan, stirring constantly. Cook and stir 1 minute. Remove from heat. Add candy coating and vanilla; stir until smooth. Divide filling between 2 bowls. Using food coloring, tint filling in one bowl red and in the other bowl green. Spoon fillings into indentations; let stand until set.,