Blackberry Filled Chocolate Thumbprints Recipes

BLACKBERRY-FILLED CHOCOLATE THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Add melted chocolate; mix until blended. Gradually beat in flour., Preheat oven to 350°. Shape level tablespoons of dough into balls. Place 2 in. apart on parchment paper-lined baking sheets. Press a deep indentation in center of each with your thumb. Fill each with 1 teaspoon spreadable fruit., Bake 15-18 minutes or until edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Drizzle or dip cookies with melted candy coating; let stand until set.

MINT-FILLED CHOCOLATE THUMBPRINTS

Steps:

• Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat granulated sugar, 1 cup butter and the vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
• Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart. With index finger or thumb, make indentation in center of each ball.
• Bake 7 to 9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, beat 1/4 cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about 1/2 teaspoon filling into each cookie.
• Place chocolate chips and shortening in small resealable food-storage plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand about 1 hour or until chocolate is set.

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.

BLACKBERRY THUMBPRINTS

Steps:

• Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool. Reduce oven temperature to 325°F. Line cookie sheets with cooking parchment paper.
• In food processor, place almonds. Cover; process 30 seconds or until finely ground.
• In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating well.
• In medium bowl, mix flour, salt, cloves, cinnamon and almonds; gradually add to butter mixture, beating until blended. Shape dough into 3/4-inch balls. On cookie sheets, place balls 2 inches apart. Press thumb into each ball, forming indentation.
• Bake 12 to 15 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool 30 minutes. Spoon preserves into resealable freezer plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe preserves into indentation in each cookie.

CHOCOLATE THUMBPRINTS I

Steps:

• Beat 1/2 cup butter or margarine, white sugar, egg yolk, 2 tablespoons milk and 1 teaspoon vanilla until light and fluffy. Combine flour, cocoa and salt; gradually add to butter mixture. Cover and chill 1 hour or until firm enough to roll into balls.
• Meanwhile, in a small bowl, lightly beat egg white.
• Preheat oven to 350 degrees F (180 degrees C).
• Shape dough into 1 inch balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in center of each cookie. Bake for 10-12 minutes or until center is set.
• To Make the Filling: In a small bowl, combine 1/2 cup confectioner's sugar, 1 tablespoon of butter or margarine, 2 teaspoons of milk and 1/4 teaspoon of vanilla extract. Mix until smooth.
• Spoon 1/4 teaspoon of the filling into each warm cookie; gently press a chocolate kiss (unwrapped) in the center. Carefully remove from baking sheet to wire racks to cool.

CHOCOLATE-RASPBERRY THUMBPRINTS

Steps:

• Preheat oven to 350 degrees, with racks in upperand lower thirds. Place dough in thebowl of an electric mixer fitted with thepaddle attachment. Set a small heatproofbowl over a pan of simmering water; addthe chocolate, and stir until melted andsmooth. Drizzle chocolate over dough;mix on low speed until just combined.
• Place walnuts in a shallow dish. Formdough into 1-inch balls; roll balls in nuts,coating completely. Place balls on parchment-lined baking sheets. Use yourthumb to make an indentation in centerof each ball. Chill 20 minutes.
• Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until firm to the touch,12 to 16 minutes. Remove from oven.Using the handle of a wooden spoon,press indentation of each cookie to redefineshape; fill each with about 1/4 teaspoonjam. Transfer sheets to wire racksto cool completely. Store in airtight containersat room temperature, up to 5 days.