Christmas Thumbprint Cookie Recipe Recipe For Hand

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THUMBPRINT COOKIES I



Thumbprint Cookies I image

I usually make these around Christmas.

Provided by C. Keith

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 12

Number Of Ingredients 8

½ cup butter, softened
¼ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
¼ cup finely chopped walnuts
⅔ cup any flavor fruit jam
¼ teaspoon salt

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.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 25 g, Cholesterol 35.8 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 116 mg, Sugar 13.1 g

PERFECT THUMBPRINT COOKIES



Perfect Thumbprint Cookies image

My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.

Provided by Chef John

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 50m

Yield 20

Number Of Ingredients 11

1 stick unsalted butter, at room temperature
⅓ cup unsifted powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon almond extract
¼ teaspoon fine salt
1 large egg yolk
1 ¼ cups all-purpose flour
⅓ cup white sugar, or as needed
½ cup fruit jam, divided
1 cup powdered sugar, or as needed
1 tablespoon milk, or as needed

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.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g

CHRISTMAS THUMBPRINT COOKIES



Christmas Thumbprint Cookies image

Provided by Melissa

Categories     Cookies

Time 40m

Number Of Ingredients 8

2 sticks butter (softened)
1 cup sugar
4 egg yolks
2 teaspoons almond extract
1/2 teaspoon kosher salt
3 cups all purpose flour
Christmas Colored Sprinkles and Non Pareil
Christmas Colored Candy Melts

Steps:

  • In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar. Add egg yolks one at a time and continue mixing. Add almond extract and salt, followed by flour. Mix until cookie dough is well combined. Refrigerate cookie dough for 1 hour.
  • Line three baking sheets with parchment paper and preheat oven to 375 degrees F. Scoop 1 tablespoon of chilled cookie dough and roll into a ball. Roll cookie dough balls in Christmas sprinkles, then use a teaspoon to gently create thumbprint.
  • Bake for about 10 minutes or until bottoms of thumbprints are a light golden brown. Remove from oven and while cookies are still hot, use teaspoon to press thumbprint down again if it has puffed up. Working quickly, place candy melt in thumbprint and let sit until melted. Swirl with a toothpick once soft. Let thumbprints cool.

THUMBPRINT COOKIES



Thumbprint Cookies image

Thumbprint Cookies are a classic shortbread cookie with a jam center. This traditional holiday cookie is sweet, simple, and easy to bake!

Provided by Jen

Categories     Dessert

Number Of Ingredients 9

1 cup Butter softened
3/4 cup Sugar divided
1/3 cup Brown Sugar
1 Egg Yolk
3/4 tsp Vanilla
2 1/4 cup Flour
2 tsp Cornstarch
1/2 tsp Salt
1/3 cup Raspberry Preserves

Steps:

  • Cream butter, brown sugar, and 1/3 cup of sugar together with an electric hand mixer in a large bowl.
  • Add egg yolk and vanilla extract and beat until blended.
  • In a separate bowl, whisk together flour, cornstarch, and salt.
  • Gradually add dry ingredients to wet ingredients beating until combined (dough will be pretty dry).
  • Chill cookie dough in the freezer for 20 minutes.
  • Put remaining sugar in a shallow dish.
  • Form cookie dough into tablespoon-sized balls and roll until round.
  • Roll in a dish of sugar and place on cookie sheet.
  • Use the back of a teaspoon or thumb to make an indent in the center of the cookie. Preheat oven to 375.
  • Put preserves in a microwave-safe bowl and heat for 10-15 seconds until easy to stir.
  • Spoon jam into indentation until filled.
  • Bake for 11 minutes until edges are just beginning to turn golden brown.
  • Allow to cool completely on the baking sheet.

Nutrition Facts : ServingSize 1 cookie, Calories 195.37 kcal, Carbohydrate 25.97 g, Protein 1.72 g, Fat 9.59 g, SaturatedFat 5.94 g, Cholesterol 34.17 mg, Sodium 142.84 mg, Fiber 0.44 g, Sugar 13.86 g

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