Crispy Thumbprint Cookies Recipes

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.

THUMBPRINT COOKIES

Steps:

• Preheat oven to 325 degrees. With an electric mixer on medium speed, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. In a separate bowl, whisk together flour and salt; add to butter mixture, beating on low until combined.
• Combine ground almonds with remaining 2 tablespoons sugar in a small bowl. Form dough into 1-inch balls, and dip in beaten egg white, then in almond-and-sugar mixture. Make a deep indentation in the center of each ball with your finger or a wooden spoon. Place 1 inch apart on parchment-lined baking sheets.
• Bake 10 minutes, remove from oven, and press down the centers again. Rotate sheets, and bake until golden brown, 8 to 10 minutes more. Transfer sheets to a wire rack to cool slightly. Fill center of each cookie with about 1 teaspoon jam. Let cool completely. Thumbprints can be stored at room temperature in an airtight container, between parchment, up to 1 day (or 3 days, if not filled with jam).

CLASSIC THUMBPRINT COOKIES

Steps:

• HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
• BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
• BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Roll into balls. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
• BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.

CRISPY THUMBPRINT COOKIES

Steps:

• Preheat oven to 375.
• Combine cake mix, oil, egg and water. Beat at medium speed until well blended. Add cereal and walnuts; mix until well blended.
• Drop by heaping teaspoonfuls about 2 inches apart on ungreased cookie sheets.
• Use thumb to make indentation in each cookie.
• Spoon about ½ teaspoon preserves into center of each cookie.
• Bake 9-11 minutes or until golden brown.

TASTY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 190°C/375°F.
• Cream butter and sugar in a big bowl. Add the egg yolk. Sift in flour and salt and stir until just combined. Fold in granola cereal or nuts. Mix well.
• Using your hands (if the dough is sticky, flour them lightly) take small lumps of dough and roll them into balls. Make an indentation into each ball using your fingers or the handle of a wooden spoon.
• Fill each cookie with a ts of your favourite jam and bake for 12-15 minutes on a paper-lined baking sheet. The cookies should be slightly browned and the jam bubbly.