Nutty Crunch Thumb Print Cookies Recipes

THUMBPRINT COOKIES WITH TOASTED NUTS AND WHOLE GRAINS

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.

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.

SWEET & NUTTY THUMBPRINT COOKIES

Steps:

• Heat oven to 350*.
• Cream sugar, shortening, butter, vanilla and egg yolk.
• Stir in flour and salt until dough holds together.
• Shape into 1 inch balls.
• Beat egg white slightly.
• Dip each cookie ball in the egg white; roll in the nuts.
• Place 1 inch apart on cookie sheet.
• Press thumb deeply in center of each.
• Bake until light brown, about 8-10 minutes.
• Remove from cookie sheet, cool.
• Fill thumbprints with jelly.

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.

THUMBPRINT COOKIES III

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.

NUTELLA® THUMBPRINT COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg with spoon until soft dough forms.
• Shape into 50 (3/4-inch) balls. In small bowl, beat egg whites lightly with fork. Place nuts in another small bowl. Dip each ball into egg white, then roll in nuts. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 8 to 10 minutes or until set. Cool 5 minutes on cookie sheets. Using end of wooden spoon, make indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• When ready to serve, spoon hazelnut chocolate spread into small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/2 teaspoon per cookie. Sprinkle with nonpareils.
• Store covered in airtight container at room temperature in single layer.

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.

NUTTY CRUNCH THUMB PRINT COOKIES

Steps:

• Heat oven to 350 degrees.
• Mix together well butter, shortening, sugar, egg yolk, and vanilla. Work in flour and salt until dough holds together. Make dough into 1 inch balls.
• In a bowl beat egg whites slightly. Dip each dough ball into the eggs whites and roll into nuts. Place balls 1 inch apart on a ungreased baking sheet.
• Press thumb deeply into the center of each ball. Bake about 10 minutes or until lightly golden brown. Remove from baking sheet, cool and fill with desired flavored jelly.
• Chocolate Thumbprint Cookies: Substitute 1/2 cup granulated sugar for 1/4 cup brown sugar, and add 1 ounce of melted unsweetened chocolate
• ( cooled ) with the vanilla.