Green Tea Thumbprints With Three Different Fillings Recipes

TEA SANDWICHES FILLING RECIPES

Steps:

• For the chicken sandwiches, Chop chicken very finely (I put it in a food processor and pulsed 3-4 times until minced). In a bowl, combine chicken and mayonnaise, and mix well. Add curry and continue to mix. Fold in remaining ingredients. Spread on bread, top with another slice, remove crusts, and cut into shapes.
• For the pineapple sandwiches, Combine cream cheese and crushed pineapple until well blended. Add pecans and fold into mixture. Spread on one slice of bread and top with other. Remove crusts and cut into shapes as desired.
• For ham sandwiches, Combine cream cheese and preserves until well blended. Spread a layer on both slices of bread, place a slice of ham on one side, and top with the other side. Cut off crusts and cut in to shapes as desired.

COCOA THUMBPRINTS

Steps:

• Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Place the confectioners' sugar and the remaining 1/2 cup granulated sugar in 2 separate small bowls. Roll scant tablespoonfuls of dough into balls; roll in the granulated sugar and then in the confectioners' sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep 1/2-inch-wide indentation in the centers with your thumb. Place your choice of filling in the indentation. Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

VEGAN MATCHA ALMOND THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325°F. Lightly grease a cookie sheet and set aside. In a small bowl, stir together the egg replacer and water and set aside. Using an electric mixer, beat the almond paste, agave nectar, and Earth Balance until creamy. Add the extracts and the egg replacer mixture and continue beating. Stir in the flour and salt to create a soft dough.
• Using a teaspoon, create small balls of cookie dough and drop them on the prepared cookie sheet, leaving plenty of room between cookies. Push your thumb down into each cookie to create an imprint. Bake for 15 minutes, until the edges begin to harden. Transfer the cookies to a wire rack and allow them to cool.
• For the frosting, mix the matcha powder with the creamer in a small bowl to create a paste. In a medium bowl, beat the Earth Balance briefly and scrape the bowl. Add the powdered sugar and matcha paste, and beat again until smooth. Once the cookies have cooled, use a teaspoon to scoop some matcha frosting into each thumbprint.

JAM THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
• In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
• Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
• Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.

FESTIVE THUMBPRINTS

Steps:

• Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Place sprinkles in a shallow bowl or bowls., Shape dough into 1-in. balls; dip tops in sprinkles. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Using a wooden spoon handle, enlarge any indentations that may have narrowed or closed. Remove from pans to wire racks to cool., For filling, bring sugar, butter and milk to a boil in a small saucepan, stirring constantly. Cook and stir 1 minute. Remove from heat. Add candy coating and vanilla; stir until smooth. Divide filling between 2 bowls. Using food coloring, tint filling in one bowl red and in the other bowl green. Spoon fillings into indentations; let stand until set.,

GANACHE THUMBPRINTS

Steps:

• Roll dough into 1-inch balls, then roll in crushed candies, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
• Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
• Let cool completely. Spoon ganache into thumbprints.