Buckeye Thumbprint Cookies Recipes

BUCKEYE THUMBPRINT COOKIES

Steps:

• Make the filling. In a small bowl, beat together the peanut butter, powdered sugar, and 1 teaspoon vanilla with a spoon or electric mixer until smooth. Set aside.
• Preheat the oven to 350 degrees F. Line a baking sheet(s) with parchment paper.
• In a medium mixing bowl, whisk together the flour, cocoa powder, and salt.
• In a large mixing bowl, beat together the butter and granulated sugar for a few minutes until light and creamy. Beat in the egg yolk and 1 teaspoon vanilla until well combined. Beat in the dry ingredients, until incorporated.
• Drop the cookie dough (about 1 1/2 tablespoons per cookie) onto the prepared baking sheet(s) leaving about 2 inches between each cookie. Flatten the top of each cookie slightly, then using the back of a wood spoon or measuring spoon (or your thumb), make an indentation in the center of each cookie.
• Scoop out about 1 teaspoon of the peanut butter filling, roll into a ball, and press into the center of each cookie. Repeat with the remaining filling and cookies.
• Bake the cookies at 350 degrees F for about 15-16 minutes or until edges are firm.
• Let cookies cool on pans for about 5 minutes, then remove and place on wire racks to cool completely.
• When the cookies the cookies have cooled completely, place the chopped semisweet chocolate in a small microwave safe bowl and heat on 50% power for 30-second intervals, stirring after each interval until the chocolate is melted and smooth.
• Spoon the melted chocolate into a small resealable plastic bag. Cut off the tip of one corner of the bag. Drizzle the melted chocolate over the cookies. Let the chocolate cool and set before serving.

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.

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

BUCKEYE COOKIES III

Steps:

• You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
• Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
• In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.