Orange Marmalade Thumbprint Cookie Recipes

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PERFECT THUMBPRINT COOKIES



Perfect Thumbprint Cookies image

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

1 stick unsalted butter, at room temperature
⅓ cup unsifted powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon almond extract
¼ teaspoon fine salt
1 large egg yolk
1 ¼ cups all-purpose flour
⅓ cup white sugar, or as needed
½ cup fruit jam, divided
1 cup powdered sugar, or as needed
1 tablespoon milk, or as needed
Calories138.9 calories
Carbohydrate22.8 g
Cholesterol22.5 mg
Fat4.9 g
Fiber0.3 g
Protein1 g
SaturatedFat3 g
Sodium33.2 mg
Sugar15.1 g

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.

ROSEMARY MARMALADE THUMBPRINT COOKIES



Rosemary Marmalade Thumbprint Cookies image

I think rosemary is my favorite herb, I love it on meats and in breads, but I had never tried it in a cookie.I believe this recipe came from our local paper. While I love marmalade, I actually made these with apricot jam for the first time last Spring,took them to a friend's house for a dinner and they disappeared very quickly. I...

Provided by Sheryl Faulkner

Categories     Cookies

Time 15m

Number Of Ingredients 9

1 c flour
1/2 c cornstarch
1 tsp snipped fresh rosemary
1/4 tsp salt
3/4 c butter, softened
1/3 c powdered sugar
a few drops of almond extract
1/4 c orange marmalade or apricot preserves
powdered sugar for sprinkling

Steps:

  • 1. In a small bowl, whisk together the flour, cornstarch, rosemary and salt. Set aside
  • 2. In a medium bowl, beat the butter for 30 seconds on medium high. Add powdered sugar & almond flavoring. Beat until combined.
  • 3. Add flour mixture, mixing well. The mix will be very dry, almost more like coarse crumbs. Pour this out onto the counter and gently knead until it comes together. Press into a small disc and refrigerate at least 1 hour.(dough is much easier to work with once chilled)
  • 4. Divide the dough into 24 individual pieces. Roll each piece into a ball about 1 1/4" in size.(be patient, the dough will form as it warms in your hand) Place these on a parchment-lined baking sheet, about 2" apart. Indent carefully with your thumb or finger. Spoon a scant 1/2 teaspoon of jam into the indentation.
  • 5. Bake at 325 for 14 minutes until lightly golden. Allow to cool slightly before moving to a rack as the cookies are fragile when warm.
  • 6. When completely cool, sprinkle with "just a pinch" of powdered sugar.

ORANGE-ALMOND THUMBPRINT COOKIES



Orange-Almond Thumbprint Cookies image

These bright, cheery thumbprint cookies get their delicate crumb from a mixture of almond flour and confectioners' sugar. Fill their little wells with warm marmalade or the jam of your choice.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h40m

Yield Makes about 6 dozen

Number Of Ingredients 8

2 cups unbleached all-purpose flour
1 cup superfine almond flour, such as Bob's Red Mill
1 teaspoon kosher salt
2 sticks unsalted butter, room temperature
1/2 cup confectioners' sugar, plus more for tossing and dusting
1/4 cup granulated sugar
1/2 teaspoon grated orange zest
3/4 cup orange marmalade or other fruit jam

Steps:

  • Preheat oven to 325°F, with racks in upper and lower thirds. In a medium bowl, whisk together both flours and salt. Beat butter with both sugars and zest in a stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 3 minutes. Reduce speed to low; gradually add flour mixture, beating just until a dough forms.
  • Scoop dough using a 1 1/8-inch scoop (about 1 1/2 teaspoons); roll into balls and arrange on parchment-lined baking sheets, 1 inch apart. With the tip of your pinkie, create a deep well in center of each ball. Refrigerate 15 minutes.
  • Bake 10 minutes. Remove from oven; reshape indentations with the tip of the handle of a wooden spoon. Return to oven; bake until cookies are lightly browned on bottoms and set in centers, 8 to 10 minutes more.
  • Let cool on sheets on wire racks 10 minutes. Gently toss in confectioners' sugar to lightly coat; let cool completely. Just before serving or packing, sift more confectioners' sugar over cookies to coat. Bring marmalade to a boil in a small pot. Spoon 1/2 teaspoon into each well. Let stand until marmalade is set, about 15 minutes.

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  • Beat butter and ⅔ cup of the sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in lemon zest and vanilla. Whisk together flour, cornstarch, and salt in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed until well combined, about 2 minutes. Shape dough into a disk, and wrap with plastic wrap; chill 1 hour.
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