Lightened Up 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:

• Heat oven to 350°.
• Mix thoroughly butter, shortening, sugar, egg yolk and vanilla.
• Work in flour and salt until dough holds together.
• Shape dough by teaspoonfuls into 1-inch balls.
• Beat egg white slightly.
• Dip each dough ball into egg white; roll in nuts.
• Place 1 inch apart on ungreased baking sheet; press thumb deeply in center of each.
• Bake about 10 minutes or until light brown.
• Immediately remove from baking sheet.
• Cool; fill thumbprint with jelly.
• *Ifusing self-rising flour, omit salt.
• Chocolate Thumbprint Cookies: Substitute ½ cup granulated sugar for ¼ cup brown sugar; add 1 ounce melted unsweetened chocolate (cool) with the vanilla.

THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in the oil, vanilla and butter flavoring. Combine the flour, cornstarch, baking powder and salt; gradually stir into creamed mixture and mix well. , Roll into 1-in. balls. In a small bowl, lightly beat egg white. Dip each ball halfway into egg white, then into pecans., Place nut side up 2 in. apart on baking sheets coated with cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each. , Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks. Fill each cookie with 1/4 teaspoon jam; cool.

LIGHTENED UP THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Coat baking sheet with cooking spray.
• Combine flour, baking powder and salt; reserve.
• In large bowl, with spoon, mix spread and brown and granulated sugars until creamy.
• Stir in egg white, 1/2 t zest and vanilla until well combined.
• Stir in reserved flour mixture until just combined.
• Coat tablespoon and hands with cooking spray.
• Roll level tablespoonfuls of dough into balls; place on baking sheet.
• Using end of wooden spoon, make indentation in center of each cookie, pressing 3/4 of the way through.
• Bake 9-10 minutes or until edges are just set.
• Cool completely on racks.
• Stir together confectioners' sugar, remaining 1/4 t zest and 1 t water; drizzle over cookies.
• Fill each cookie with 1/4 t preserves.