RASPBERRY-ORANGE THUMBPRINTS
Delicious orange flavored thumbprint cookies filled with raspberry jam in the center and sprinkled with powdered sugar is a perfect dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 9
Steps:
- In large bowl, beat butter with electric mixer on medium speed until creamy; add granulated sugar, beating until blended. Add egg, orange peel and vanilla; beat until blended. On low speed, beat in flour and salt until blended. Wrap dough in plastic wrap. Refrigerate 1 hour.
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Shape dough into 1-inch balls. On cookie sheet, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
- Bake 12 to 15 minutes or until light golden brown. Quickly remake indentations with end of wooden spoon, if necessary. Immediately remove from cookie sheet to cooling rack; cool completely. Sprinkle with powdered sugar. Fill each thumbprint with about 1/4 measuring teaspoon of jam.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 80 mg
TRUFFLE-FILLED ORANGE THUMBPRINT COOKIES
A dollop of rich chocolate tops citrus-flavored butter cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 30
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray or lightly grease 2 large cookie sheets.
- In large bowl, beat 3/4 cup butter with electric mixer on medium speed until fluffy. Beat in 1/2 cup sugar, the egg yolks, vanilla and orange peel until light and fluffy. In medium bowl, mix flour, baking powder and salt until well blended. On low speed, beat flour mixture into butter mixture.
- Shape dough into 1 1/4-inch balls. Measure 2 tablespoons sugar into small bowl. Dip top of each ball into sugar. On cookie sheets, place balls 2 inches apart. Make large indentation in center of each cookie with thumb or end of wooden spoon or thumb.
- Bake 12 to 14 minutes or until set. If necessary, make another indentation in center of each cookie with thumb or end of wooden spoon or thumb. Cool 2 minutes; remove from cookie sheets to cooling rack.
- Meanwhile, in small microwavable bowl, microwave chocolate chips, cream and 1 tablespoon butter uncovered on High 40 seconds; stir. Continue heating and stirring 15 seconds at a time until smooth. Stir in corn syrup. Spoon generous 1/2 teaspoon filling into indentation of each cookie. Top each cookie with piece of sugared orange peel.
Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 6 g, TransFat 0 g
ORANGE-ALMOND THUMBPRINT COOKIES
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
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.
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
ORANGE THUMBPRINT COOKIES
An adaptation of thumbprints with orange flavroing and orange marmalade. Delicious and beautiful gifts for the holidays.
Provided by VeggieHippie
Categories Dessert
Time 30m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- cream butter and shortening.
- slowly add powdered sugar while creaming (occasoinally scrape down bowl with spatula).
- add flavoring.
- stir in flour & cornstarch (dogh will be very thick).
- refridgerate over night.
- preheat oven to 350 degrees.
- take pieces of dough and roll them into balls about 1/2-3/4" in size. place 2 inches apart on ungreased cookie sheet.
- make a small indentation in cookies with back of wooden spoon (prettier looking than using your thumbs).
- fill depressions with orangel marmalade.
- bake on middle rack for 10-15 minutes or until beginning to look slightly golden on bottoms.
- remove from cookie sheet to cool on racks.
Nutrition Facts : Calories 138.7, Fat 9.8, SaturatedFat 4.2, Cholesterol 12.2, Sodium 33.1, Carbohydrate 11.7, Fiber 0.3, Sugar 3, Protein 1
PISTACHIO-ORANGE THUMBPRINT COOKIES WITH CHOCOLATE GANACHE RECIPE BY TASTY
Inspired by the flavors of biscotti, these little cookies are a breeze to make. The savory, nutty pistachio pairs beautifully with the bright orange and decadent chocolate to make every bite exciting. The corn syrup in the ganache is optional, but makes for a glossy and smooth chocolate center.
Provided by Karlee Rotoly
Categories Bakery Goods
Time 1h50m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Line 2 baking sheets with parchment paper.
- Add the pistachios to the bowl of a food processor and process until ground into a slightly coarse, but even crumb (it should resemble almond flour and hold together briefly when pressed between your fingers). Measure out ¾ cup plus 2 tablespoons of the ground pistachio and transfer to a medium bowl, reserving the remaining 2 tablespoons for garnish.
- Add the flour, salt, and baking powder to the bowl with the ground pistachios and whisk to combine.
- In a large bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 1-2 minutes. Add the egg and orange zest and beat until evenly distributed.
- Add the dry ingredients to the butter mixture in 3 additions, mixing after each addition until just incorporated. Finish bringing the dough together with your hands, if needed.
- Use a ½-ounce scoop, portion the dough onto the prepared baking sheets, spacing 2 inches apart. Press the tip of your thumb or the back of a wooden spoon into the center of each cookie to create a deep well, being careful not to press through the cookie entirely. Lightly cover with plastic wrap and transfer to the freezer for 30 minutes, or refrigerate for about 1 hour, until firm.
- Arrange the racks in the center of the oven. Preheat the oven to 350°F (180°C).
- Bake the cookies for 14-16 minutes, turning once halfway through, until puffed and golden on the bottoms. The thumbprints will lose some of their definition during baking, so use the back of a teaspoon measure to press into indentation immediately after removing from the oven, then let cool completely, about 20 minutes.
- While the cookies cool, make the ganache: Add the chocolate to a medium bowl. Microwave the cream on medium power for 45-60 seconds, until just steaming. Pour the hot cream over the chocolate and let sit for 1-2 minutes to give the chocolate time to melt. Add the corn syrup, if using, then whisk until completely smooth. Transfer the ganache to a piping bag or zip-top bag.
- Once the cookies have cooled, pipe (or spoon) about 1½ teaspoons of ganache into each thumbprint. Alternatively, use a teaspoon to spoon the ganache onto the cookies. Garnish each cookie with the reserved pistachio flour or a single whole pistachio, if desired. Let the ganache set for about 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 106 calories, Carbohydrate 10 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, Sugar 5 grams
WHITE CHOCOLATE-ORANGE-PISTACHIO THUMBPRINT COOKIES
Nutty pistachio cookies filled with creamy, citrusy white chocolate are an impressive and tasty little treat!
Provided by SunnyDaysNora
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h40m
Yield 36
Number Of Ingredients 11
Steps:
- Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed. Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
- Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes.
- Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
- Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 16.7 g, Cholesterol 27.2 mg, Fat 9.8 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 109.1 mg, Sugar 9.2 g
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