CHOCOLATE THUMBPRINTS II
Chocolaty chocolate thumbprint cookies. You need a big glass of milk with these babies.
Provided by Kathy
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 215.4 calories, Carbohydrate 25.4 g, Cholesterol 37.9 mg, Fat 12.3 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 117.3 mg, Sugar 11.2 g
CHOCOLATE THUMBPRINTS
Named for the way the indentation in the center is made with your thumb, these popular thumbprint cookies are filled with a pool of melted chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
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.
CHOCOLATE PECAN THUMBPRINTS
Every Christmas for over 30 years, I have rolled, cut, shaped and baked batches cookies for family and friends. These melt-in-your-mouth morsels with a dollop of chocolate in the center are among my favorites.-Jim Ries, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream 1/2 cup butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour; mix well. Cover and refrigerate for 2 hours or until easy to handle., Roll dough into 1-in. balls. Dip in egg white, then coat with pecans. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each ball. , Bake at 325° for 10 minutes. Press again into indentations with the spoon handle. Bake 10-15 minutes longer or until pecans are golden brown. Remove to wire racks to cool., In a microwave-safe bowl, heat the chocolate chips and remaining butter until melted; stir until blended and smooth. Spoon into cooled cookies.
Nutrition Facts : Calories 319 calories, Fat 23g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
WHITE CHOCOLATE THUMBPRINT COOKIES
Colorful cookies, sure to be a hit during the holiday season. Use any variety of jam for the center. Cookies may be refrigerated to set chocolate.
Provided by Sharon
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 1h45m
Yield 72
Number Of Ingredients 9
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.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 12.8 g, Cholesterol 13.9 mg, Fat 7 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 51.7 mg, Sugar 7.2 g
CHOCOLATE THUMBPRINT COOKIES
These chocolatey cookies, which are filled with a vanilla-infused ganache, have a texture similar to brownies.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 90
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
- Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
- Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes.
DOUBLE-CHOCOLATE THUMBPRINT COOKIES
Deeply chocolaty like devil's food cake, speckled with sugar on the outsides and filled with soft chocolate or jam in the centers, these cookies are a double pleasure: delightful to eat and fun to make. While "thumbprints" is an adorable name, it's a misnomer: You use every part of your hands to form these. The cookies need to be pinched, patted, rolled around and poked before they're sent into the oven. It's a great project to do with kids - small thumbs are perfect for forming little dimples in the dough. What you fill the centers with is up to you. Chocolate with chocolate is great - naturally pink ruby chocolate is particularly pretty - and jam is delicious, too.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 45m
Yield About 40 cookies
Number Of Ingredients 11
Steps:
- Make the cookies: Whisk together the flour, salt and cinnamon in a small bowl.
- Place a heatproof medium bowl over a saucepan of gently simmering water; don't let the water touch the bottom of the bowl. Drop in the chunks of butter and scatter over the chocolate. Heat, stirring now and then, until the butter and chocolate are melted, but not so hot that they separate, 5 to 7 minutes.
- Remove the bowl from the saucepan and whisk in the sugar. (Don't be alarmed when the mixture turns grainy.) One by one, add the cold eggs, whisking vigorously until the mixture is thick and smooth, and the whisk leaves tracks. Beat in the vanilla, then switch to a spatula and add the flour in 3 additions, stirring gently between each addition, until the flour disappears into the dough. Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 4 days.
- When you're ready to bake, center a rack in the oven and heat it to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Put the sanding or granulated sugar in a small bowl and, if you've got one, have a cork from a wine bottle at hand.
- Using a small cookie scoop or measuring spoon, scoop mounds of dough, each a scant tablespoon. Roll the dough into balls and then roll the balls in the sugar to coat. Place the balls on the baking sheets, giving them 1½ inches or so of space to spread. Press the cork into the center of each cookie or use your thumb to make an indentation.
- Bake 1 sheet for 10 to 12 minutes, or until the cookies feel firmish. Transfer the baking sheet to a rack. The indentations will have puffed in the oven, so you'll want to press them down again. Repeat with the second sheet. Let cookies cool completely.
- Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.
CHOCOLATE THUMBPRINTS I
A chocolate cookie that is rolled in nuts, with thumbprint filled with white icing and topped with a chocolate kiss.
Provided by Patsy
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 40.8 mg, Fat 19 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 126 mg, Sugar 16.5 g
CHOCOLATE-ALMOND THUMBPRINTS
With a piped chocolate center, these special-looking thumbprints are almost too pretty to eat. The ground almonds, almond paste and extract will have fans of those nuts swooning. -Jessie Apfel, Berkeley, CA
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 5-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extract. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well., Place almonds in a shallow bowl. Roll dough into 1-in. balls; roll in almonds. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool completely., In a small microwave-safe bowl, melt chocolate; stir until smooth. Cool slightly. Add almond paste and beat until crumbly. Beat in the confectioners' sugar, water and meringue powder until smooth. Pipe filling into cookies, about 1-1/4 teaspoons in each. Store in an airtight container.
Nutrition Facts : Calories 119 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 53mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
GERMAN CHOCOLATE THUMBPRINTS
"These make a pretty holiday presentation if they are placed in red or gold foil candy cups or on a red or gold foil doily." -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 19
Steps:
- In a microwave, melt chips and shortening; stir until smooth. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, coffee, vanilla and melted chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well., Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool completely., Meanwhile, for filling, in a small bowl, combine the coconut, pecans and vanilla. Stir in enough milk to form a stiff mixture. Fill cookies with filling, a rounded teaspoonful in each. Melt chips with shortening; stir until smooth. Drizzle over cookies. Store in an airtight container.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 42mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
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