THUMBPRINT COOKIES WITH ICING AND NUTS
A shortbread-like cookie covered with chopped pecans and filled with marbleized icing for a festive look
Provided by Paula Rhodes
Categories Cookies
Time 57m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cream shortening, butter, brown sugar, egg yolk, and vanilla. Add flour and salt. Combine well.
- Roll dough into balls. Using a small ice cream dipper will aid in uniformity.
- Beat egg white slightly with a fork. Dip balls in egg white, then roll in chopped pecans.
- Place balls on an ungreased baking sheet, (I use a silicone baking mat) about 1 inch apart.
- Place in your preheated oven for 3 minutes.
- Remove cookies from the oven and use a small cork or your finger to gently press an indentation into the center of each cookie. Bake for an additional 10-12 minutes or until the cookies are set. Remove from the oven and immediately use a cork or your finger to repress the indentation into the middle of the cookies.
- Make the icing while cookies bake. Add color using the process described above. Or leave the icing uncolored. Or stir in food coloring to make a uniform color. It's your preference. Many people do jelly--but not at my house.
Nutrition Facts : ServingSize 2 cookies, Calories 188 kcal, Carbohydrate 20 g, Protein 2 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 81 mg, Fiber 1 g, Sugar 13 g, TransFat 1 g, UnsaturatedFat 7 g
FROSTING THUMBPRINT COOKIES
Make and share this Frosting Thumbprint Cookies recipe from Food.com.
Provided by CrystalA
Categories Dessert
Time 1h5m
Yield 30-40 cookies
Number Of Ingredients 5
Steps:
- Mix frosting with butter until thoroughly mixed.
- Stir in graham cracker crumbs.
- Roll into 1 inch balls.
- Then roll balls into the crums of your choice.
- Place on pan and make indent in center with thumb.
- Fill the indentation with a kiss or chips.
- Refrigerate for at least 1 hr.
- I keep mine in the fridge.
Nutrition Facts : Calories 115.1, Fat 5.2, SaturatedFat 2, Cholesterol 4.1, Sodium 87.9, Carbohydrate 17.1, Fiber 0.4, Sugar 11.8, Protein 0.9
FROSTED THUMBPRINT COOKIES
My mother received this recipe from a lady friend when I was a small girl and it's been a family favorite for Christmas every year since. We always used colored frostings for the centers. These are a very delicate cookie, so handle with care.
Provided by KATTYKAKES
Categories Dessert
Time 25m
Yield 30-36 Cookies
Number Of Ingredients 8
Steps:
- Mix together butter( let butter soften) and powder sugar with mixer. Add vanilla and water, mix well.
- By hand add flour and salt til mixed and then add nuts.
- Roll into tsp size balls and place on ungreased cookie sheet.
- Press each center with thumb.
- Bake at 300 degree oven for 15-20 minutes.
- These cookies don't turn brown but you can tell they are baked.
- Remove from cookie sheet and cool completely. Add frosting to each center and enjoy.
- Makes about 3 dozen.
Nutrition Facts : Calories 140.6, Fat 9.4, SaturatedFat 4.3, Cholesterol 16.3, Sodium 77.4, Carbohydrate 13, Fiber 0.4, Sugar 6, Protein 1.4
PERFECT THUMBPRINT COOKIES
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
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
THUMBPRINT COOKIES
These easy cookies with a fruity jam filling are perfect teatime treats. Make a batch as a weekend project and fill your biscuit tin with sweet bites
Provided by Einfach Backen Team
Time 1h
Yield Makes 55-60 biscuits
Number Of Ingredients 7
Steps:
- For the shortcrust pastry, sift the flour and icing sugar into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour mixture until it is incorporated and then mix in egg yolks. Knead everything into a compact smooth dough. Wrap the dough and chill it for 1 hour.
- Remove the dough from the refrigerator and bring it to room temperature for 10 minutes. Form the dough into a long roll and divide it into 60 equal portions. Form a small ball from each portion and place it on a baking sheet covered with baking parchment (you will need two or more sheets). Press a dip (for the jam) into each ball with the handle of a wooden spoon.
- Heat the oven to 200C/fan 180C/gas 6. Heat the jelly or jam in a saucepan until it melts. Use a teaspoon to fill the dips in the dough balls.
- Bake for 12-15 minutes, then allow to cool completely. Finally, dust the cookies with some icing sugar. The cookies can be stored in an airtight container for several weeks.
ICED THUMBPRINT COOKIES
Even Santa's littlest helper can help make these cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 9
Steps:
- Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 2 to 3 minutes. Mix in vanilla. Reduce speed to low, and gradually mix in flour, salt, and pecans. Wrap in plastic, and refrigerate until firm, about 1 hour.
- Preheat oven to 325 degrees. Shape dough into 1 1/4-inch balls, and space 2 inches apart on parchment-lined baking sheets. Press thumb into center of each cookie. Bake 10 minutes. Remove from oven; press centers with the end of a wooden spoon. Bake until golden brown, 10 to 15 minutes. Let cool completely on sheets.
- Stir together confectioners' sugar and milk; tint pink. Fill centers with icing. Let set overnight.
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