GIANT CHEESECAKE STUFFED CHOCOLATE THUMBPRINT COOKIES
If you are looking for a "wowza" reaction at your next gathering, look no further than these giant cheesecake-filled (yes, you heard right!) double-chocolate cookies, inspired by the famous New York City bakery, Levain. The key to keeping these beauties thick and soft is twofold: First, make sure the butter and sugar are sufficiently creamed. Second, chill the dough completely before baking.
Provided by Zac Young
Categories dessert
Time 2h50m
Yield 8 cookies
Number Of Ingredients 16
Steps:
- Line 2 baking sheets with parchment. Whisk together the flour, cocoa powder, cornstarch, baking soda and 1/2 teaspoon salt in a medium bowl.
- Combine the butter, brown sugar and granulated sugar in a large bowl and beat with an electric mixer on high until light and fluffy, 3 to 4 minutes. Reduce the speed to low, add the whole egg and beat until just combined. Add the vanilla and beat until just combined.
- Add half the flour mixture and mix on low until combined. Add the remaining flour mixture and mix until just combined. Fold in the chocolate chunks and white chocolate chips. Put the sanding sugar in a shallow bowl or plate.
- Scoop eight 1/3 cup-size balls of dough. Working with one at a time, shape each ball into a 1 1/2-inch-tall cylinder, then use your thumb to make a sturdy 1-inch-deep well that is about 1 inch across. Roll the dough in the sanding sugar to completely coat and place on the prepared baking sheets. Repeat with the remaining dough and sanding sugar, spacing out 4 cookies per sheet. Put the baking sheets in the freezer until the cookies are thoroughly chilled, 30 minutes to 1 hour. (If you do not have space in your freezer to accommodate both baking sheets, line a plate with parchment and place the cookie dough onto the plate to chill. Transfer to the prepared sheets once chilled.)
- Preheat the oven to 375 degrees F. Just before the cookie dough is completely chilled, add the cream cheese to a medium bowl and beat with an electric mixer on medium speed to soften. Add the confectioners' sugar and beat until smooth, then add the remaining egg yolk, the lemon zest and the remaining pinch of salt and beat on medium speed until completely smooth, light and fluffy, 1 to 2 minutes. Spoon the cheesecake into the well of each cookie so that it comes just up to the top. (Alternatively, you can use a pastry bag or resealable plastic bag to fill the cookies.)
- Bake the cookies until the cheesecake is set and the cookies are crispy on top, chewy in the middle and turning darker on the bottom, rotating the pans halfway through, 20 to 24 minutes. Let cool on the baking sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely, about 1 hour.
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 III
Like a butter cookie rolled in nuts with jam in the center. I make these every Christmas to give to relatives and friends. They all love this cookie! For even more flavorful cookies, try using almond extract instead of the vanilla.
Provided by DEANMONA
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and sugar in large bowl at low speed until mixture becomes fluffy. Separate the eggs and beat in egg yolks, vanilla and salt until blended. Add flour all at once. Beat at low speed, scraping side of bowl often, 2 minutes or until well mixed.
- Beat egg whites, slightly.
- Roll dough into 1 inch balls and dip each ball into egg whites. Roll in nuts. Place about 1 inch apart on greased sheets. Make a depression in center of each cookie with thumb.
- Bake for about 10 minutes or until light brown. Cool on wire rack. Fill with jam. To Make Ahead: Cookies can be frozen after baking if you do not put jam in them. The cookies can also be dusted with confectioners' sugar.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 20.6 g, Cholesterol 47.8 mg, Fat 15.2 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 7.1 g, Sodium 27.5 mg, Sugar 9 g
THUMBPRINT COOKIES WITH TOASTED NUTS AND WHOLE GRAINS
You can use any type of toasted nut or whole-grain flour in this recipe, generating infinite possibilities. Cashews, pumpkin seeds, pistachios, hazelnuts; barley, brown rice or oat flour; any jam you like. We chose pecans and rye flour, aiming at a cookie with a little salt and tang.
Provided by Julia Moskin
Categories dessert
Time 1h
Yield About 4 dozen cookies
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Spread pecans on a baking sheet and toast until golden, 8 to 10 minutes. Remove from oven and let cool completely. Line two baking sheets with parchment paper or nonstick baking mats.
- In a food processor fitted with the metal blade, combine nuts, flour, sugar and salt and pulse until very finely ground, about 1 minute. Transfer to a large bowl and add butter by hand, a few pieces at a time, massaging butter into dry ingredients until it forms a shaggy dough. (If dough seems dry and is not coming together, work in water, 1 tablespoon at a time, until it does.)
- Turn dough out onto a lightly floured work surface and bring it together with your hands. Have a bowl of warm water at hand nearby. Divide dough in half, dip your hands in water and roll each lump into a thin log, about 15 inches long and 1/2 inch across. Cut each log into 1/2-inch slices and roll each slice into a ball, dipping hands in water as needed to prevent dough from sticking. Transfer balls to prepared pans, spacing them about 1/2 inch apart.
- Using your pinkie or the rounded end of a small wooden spoon, press into the top of each ball to make a well. As you press, use your other hand to hold the ball and shape it around the finger or handle into a small, flat-bottomed cup. The goal is to give the dough an even thickness throughout the cookie. Place pans in refrigerator and chill cookies for at least 30 minutes or up to 12 hours.
- Bake cookies for 10 to 12 minutes, rotating baking sheets halfway through to ensure even browning, until cookies are golden around the edges.
- Remove baking sheets from oven and let cookies cool completely. (The recipe can be made up to this point 3 days ahead and stored in an airtight container.) When ready to serve (up to 8 hours ahead of time), use a pastry bag or a small spoon to fill each well with jam, marmalade or preserves.
GIANT'S THUMBPRINT COOKIES
Make and share this Giant's Thumbprint Cookies recipe from Food.com.
Provided by Mizzy
Categories Dessert
Time 40m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°. Butter a baking sheet.
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated. Using your hands, roll the dough into golf-ball-sized balls and arrange them 2-inches apart on the cookie sheet, flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam.
- Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight container.
Nutrition Facts : Calories 185, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 19.2, Carbohydrate 21.7, Fiber 0.5, Sugar 9.6, Protein 1.6
GIANT'S THUMBPRINT BUTTER COOKIES
Steps:
- Preheat the oven to 350 degrees. Butter a baking sheet.
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated. Using your hands, roll the dough into golf-ball-sized balls and arrange them 2 inches apart on the cookie sheet, flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam. Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight container.
ANGELS THUMBPRINT COOKIES
Diabetic friendly!!! These came from American Diabetes Association little cookbook. Just follow the receipe and you will have 20 little nuggets of heaven! ! Best part is you can fill with YOUR favorite (no sugar) jam, jelly, preserves...you get the picture. Enjoy!!!
Provided by Angelcook
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour baking soda and salt in medium bowl; set aside.
- Beat sugar, margarine,egg white and vanilla in large bowl with electric mixer at high speed until blended.
- Add flour mixture; mix well.
- Press mixture together to form a ball.
- Refrigerate 1/2 hour or overnight.
- Preheat oven to 375°F Lightly coat cookie sheet with nonstick cooking spray; set aside.
- Shape dough into 1-inch balls with lightly floured hands; place on cookie sheet.
- Press down with thumb in center of each ball.
- Bake 10 to 12 minutes or until golden brown.
- Remove to wire rack and cool completely.
- Fill each thumbprint with about 1 teaspoon fruit spread.
Nutrition Facts : Calories 103.9, Fat 2.4, SaturatedFat 0.4, Sodium 124.1, Carbohydrate 19.4, Fiber 0.3, Sugar 10.6, Protein 1.2
GOLDEN THUMBPRINTS
"These cookies taste as good as they look," says Loraine Meyer. The Bend, Oregon cook often rolls them in walnuts and bakes them for friends and family at Christmas.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, beat butter and brown sugar blend until well blended. Beat in the oil, egg yolk and vanilla. Combine flour and salt; gradually add to butter mixture and mix well., Shape into scant 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 5 minutes. Remove from the oven. , Using the end of a wooden spoon handle, carefully make an indentation in the center of each (cookie edges will crack). Fill each with a candied cherry half. Bake 6-8 minutes longer or until edges are lightly browned. Remove to wire racks.
Nutrition Facts : Calories 75 calories, Fat 4g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 55mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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