Moms 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:

• In a large bowl, cream together butter and ½ cup of sugar. Add egg and vanilla, mix to combine.
• In a separate bowl, whisk together flour and salt. With the mixer on low, gradually add the flour mixture to the butter mixture. Beat until completely combined. Cover and chill for 30 minutes.
• Preheat oven to 350 degrees F. Line two baking sheets with parchment or silicone mats. Set aside.
• Place remaining ¼ cup of granulated sugar in a small dish.
• Scoop the chilled dough into heaping tablespoons (I like to use a cookie scoop for this step) and roll into balls. Roll the dough balls in the granulated sugar. Place on prepared baking sheets.
• Use your thumb or finger to create an indent in the center of each ball. Spoon about ¼ - ½ teaspoon of jam into the center of each cookie. Place the baking sheets back in the refrigerator or freezer to chill for about 10 more minutes.
• Bake at 350 degrees F for 12-14 minutes, or until the cookies are set and golden brown on the bottom. Cool on the baking sheets for about 5-10 minutes before transferring to wire racks to cool completely.

MOM'S THUMBPRINT COOKIES

Steps:

• Preheat oven to 350'.
• Cream butter and sugar in a large bowl.
• Add yolk and mix.
• Add flour, beat until well blended.
• In a small bowl, lightly beat egg white.
• Form dough into small balls.
• Dip each ball in egg white and roll in nuts, place on a cookie sheet.
• Bake 5 minutes.
• Make depression in each cookie, the back of a small measuring spoon works well.
• Bake 10 more minutes.
• Cool, add small spoonful of jelly in the depression of each cookie.
• Substitutions: may use walnuts or almonds, instead of pecans.
• May use icing instead of jelly.

CLASSIC THUMBPRINT COOKIES

Steps:

• HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
• BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
• BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Roll into balls. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
• BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.

MOM'S CREAM CHEESE THUMBPRINT COOKIES

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.

THUMBPRINT COOKIES

Steps:

• Preheat oven to 325 degrees. With an electric mixer on medium speed, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. In a separate bowl, whisk together flour and salt; add to butter mixture, beating on low until combined.
• Combine ground almonds with remaining 2 tablespoons sugar in a small bowl. Form dough into 1-inch balls, and dip in beaten egg white, then in almond-and-sugar mixture. Make a deep indentation in the center of each ball with your finger or a wooden spoon. Place 1 inch apart on parchment-lined baking sheets.
• Bake 10 minutes, remove from oven, and press down the centers again. Rotate sheets, and bake until golden brown, 8 to 10 minutes more. Transfer sheets to a wire rack to cool slightly. Fill center of each cookie with about 1 teaspoon jam. Let cool completely. Thumbprints can be stored at room temperature in an airtight container, between parchment, up to 1 day (or 3 days, if not filled with jam).