Dirty Thumbprint Cookies Recipes

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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

CLASSIC THUMBPRINT COOKIES



Classic Thumbprint Cookies image

Provided by Food Network

Categories     dessert

Time 57m

Yield 4 dozen cookies

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
1/2 cup firmly packed brown sugar
1 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, cut into slices
or 1 cup Crisco® Butter Flavor All-Vegetable Shortening
3 large eggs, separated
2 tbsps. water
1 1/2 tsps. vanilla extract
1/4 tsp. salt
2 cups Pillsbury BEST® All Purpose Flour
2 cups finely chopped pecans
1 cup Smucker's® Strawberry Preserves, or any Smucker's® Preserves, Jam or Jelly

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.

TASTY THUMBPRINT COOKIES



Tasty Thumbprint Cookies image

These cookies are very easy and quick to make and have excellent results. Very tasty and versatile, too, cause you can use any type of jam you prefer.

Provided by Lalaloula

Categories     Dessert

Time 25m

Yield 14 cookies

Number Of Ingredients 7

112 g butter
50 g powdered sugar
1 egg yolk
140 g flour
1 pinch salt
25 g granola cereal (without raisins) or 25 g chopped almonds
14 teaspoons of your favourite jam (I used cherry and apple jelly)

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.

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