BLACKBERRY THUMBPRINTS
Round cookies with blackberry preserve in center are perfect dessert for Christmas celebration.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 35 mg
BLACKBERRY-FILLED CHOCOLATE THUMBPRINTS
Pretty blackberry jam peeks out from behind a thin layer of white chocolate in these soft milk chocolate cookies. The flavors just taste amazing together.-Abby Bullington, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 122 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 38mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY THUMBPRINTS
Berry jam really complements these tender, buttery treats rolled in nuts. With a ruby-red center, they're especially nice for the holiday season.-Linda Harrington, Hudson, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle., In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts., Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set. , Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container.
Nutrition Facts :
BLACKBERRY-SAGE THUMBPRINT COOKIES
This is a very different cookie than anything you've ever had, but man, are they good!! PLEASE try them this year on your Christmas cookie trays, you won't be disappointed! Recipe came from Better Homes and Gardens Feb. 2002, from Camilla Saulsbury.
Provided by littlethibault
Categories Dessert
Time 35m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. In a bowl combine flour, cornmeal, sage, and baking powder. Set aside. In a large mixing bowl cream butter and add brown sugar, beat until combined. Beat in egg yolks, lemon zest and vanilla. Mix in the flour mixture. Shape dough into 3/4 inch balls, place 1 inch apart on ungreased baking sheets. Lightly press the tip of your thumb into the center of each ball. Fill the centers with about 1/4 teaspoons of the blackberry preserves. Bake 10 minutes or until the bottoms are lightly browned. Cool on cookie sheet for 1 minute and then transfer to rack to cool completely.
Nutrition Facts : Calories 74.2, Fat 3.3, SaturatedFat 2, Cholesterol 14.4, Sodium 26.8, Carbohydrate 10.6, Fiber 0.3, Sugar 5.5, Protein 0.7
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