MOM'S CREAM CHEESE THUMBPRINT COOKIES
This is the ONLY thumbprint I will make. I tried other recipes and this one is the best. The cream cheese keeps the cookies from being dry and cracking. They look as good as they taste
Provided by Chef OG
Categories Dessert
Time 30m
Yield 24-30 cookies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Cream the Butter, Shortening Cream cheese, sugar and vanilla until light and fluffy.
- Mix flour and salt in a separate bowl.
- Add flour mixture in small batches to the butter mixture mixing well.
- Chill dough for 2-3 hours.
- Roll into 1"balls dip in egg white and roll in chopped nuts.
- Place on a parchment lined or greased cookie sheet and use your thumb to press deeply in the center of each ball.
- Fill with Raspberry or Apricot Jam.
- Bake at 350 for 10-13 minutes.
MOM'S CREAM CHEESE THUMBPRINT COOKIES
This is the ONLY thumbprint I will make. I tried other recipes and this one is the best. The cream cheese keeps the cookies from being dry and cracking. They look as good as they taste
Provided by Chef OG
Categories Dessert
Time 30m
Yield 24-30 cookies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cream the Butter, Shortening Cream cheese, sugar and vanilla until light and fluffy.
- Mix flour and salt in a separate bowl.
- Add flour mixture in small batches to the butter mixture mixing well.
- Chill dough for 2-3 hours.
- Roll into 1"balls dip in egg white and roll in chopped nuts.
- Fill with Raspberry or Apricot Jam.
- Bake at 350 for 10-13 minutes.
CREAM CHEESE THUMBPRINT COOKIES
Steps:
- Gather the ingredients.
- Heat the oven to 350 F. Line baking sheet(s) with parchment paper or a silicone baking mat.
- Beat the butter and cream cheese in a mixing bowl until light. Add the sugar and beat at medium speed until well blended. Beat in the vanilla.
- Add flour and baking soda; mix well.
- Fold in the chopped pecans; mix well; chill dough for 30 minutes.
- Shape the chilled dough into 1-inch balls and place on the prepared baking sheets.
- Make an indentation in the center of each ball with a thumb or finger. Fill each indentation with about 1 teaspoon of the preserves.
- Bake for 8 to 12 minutes, or until lightly browned. Remove to cooling racks to cool completely. Makes about 4 to 5 dozen. Tips and Variations
Nutrition Facts : Calories 110 kcal, Carbohydrate 14 g, Cholesterol 12 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 8 g, Fat 6 g, ServingSize 48 servings, UnsaturatedFat 0 g
THUMBPRINT COOKIES
Fill these classic Thumbprint Cookies with any preserves that strike your fancy. Some would say you cant have a great cookie platter without Thumbprint Cookies.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h10m
Yield Makes about 5 doz. or 30 servings, 2 cookies each.
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
- Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
- Bake 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 16 g, Protein 2 g
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
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CREAM CHEESE THUMBPRINT COOKIES RECIPE | MYRECIPES
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Servings 84
- Combine butter and cream cheese in a large mixing bowl, beating until light and fluffy. Add flour, 2 tablespoons sugar, and baking powder, stirring until well blended.
- Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 1 1/2-inch fluted or round cutter. Place 2 inches apart on ungreased cookie sheets. Press center of each cookie slightly with thumb. Fill center of each cookie with 1/4 teaspoon jam.
- Bake at 350° for 10 to 12 minutes. Remove from cookie sheets, and place on wire racks to cool. Sift powdered sugar over tops of cookies, if desired.
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