CHOCOLATE-RASPBERRY THUMBPRINTS
Watch the how-to video to see how easy Chocolate-Raspberry Thumbprints are to make. Once you've tried Chocolate Raspberry Thumbprints, you may not want to go back to regular chocolate cookies again.
Provided by My Food and Family
Categories Festive Recipes
Number Of Ingredients 10
Steps:
- Mix flour, baking soda and salt. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add cream cheese; stir until completely melted. Stir in 1 cup sugar, egg and vanilla. Add flour mixture; mix well. Refrigerate 15 min.
- Heat oven to 375°F. Roll dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
- Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RASPBERRY THUMBPRINT COOKIES
Proving once and for all that jelly isn't just for breakfast, these jewel-toned treats are a must during the holiday season.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 66
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
- Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
- In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g
RASPBERRY THUMBPRINT COOKIES
Raspberry-filled, fragile, buttery pecan-crusted cookies. They remind me of a miniature pie in flavor and looks. They are a delicious cookie any time of the year, but especially perfect for the holiday season. Other fillings can be used; any jelly, jam, candied fruit or tinted powdered sugar icing. Our family favorite is raspberry jam.
Provided by Becca Crumrine
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, vegetable shortening, and brown sugar together in a bowl until smooth and creamy; beat in egg yolks and vanilla extract. Retain egg whites for a later step. Stir flour into butter mixture 1 cup at a time; mix in salt.
- Beat egg whites in a separate bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in pecans. Place cookies on an ungreased baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of raspberry jam into the hollow.
- Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 9.8 g, Cholesterol 11.9 mg, Fat 6.7 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 41.2 mg, Sugar 5.2 g
CHOCOLATE THUMBPRINT COOKIES
My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. -Laura Bryant German, W. Warren, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.
Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY THUMBPRINT COOKIES
This is one of my favorite Christmas cookie recipes. They look great and taste even better. I always get compliments on them and requests for the recipe. It's surprising how easy they are.
Provided by Chris from Kansas
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375°.
- Mix together cookie mix, butter, egg and flour until dough forms.
- Shape dough into balls using medium cookie scoop.
- Place 2-inches apart on ungreased cookie sheet.
- Using thumb or handle of wooden spoon, make indentation in center of each cookie.
- Spoon about 1/4 teaspoon jam into each indentation.
- Bake 8 to 10 minutes or until edges are light golden brown.
- Cool 5 minutes; remove from cookie sheet to wire rack.
- Microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.
Nutrition Facts : Calories 80.9, Fat 5, SaturatedFat 3.1, Cholesterol 16.6, Sodium 28.9, Carbohydrate 8.3, Fiber 0.1, Sugar 6.4, Protein 0.9
NUTTY CHOCOLATE-RASPBERRY THUMBPRINT COOKIES
Adapted from Cook's Country. This recipe was a finalist in their 2010 Christmas Cookie contest. It was submitted by Ronna Farley. I prefer to use walnuts instead of pecans.
Provided by Chocolatl
Categories Dessert
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine flour, cocoa, baking powder, baking soda and salt, and set aside.
- Beat butter and sugar together until light and fluffy.
- Add egg and vanilla and mix until just combined.
- Add flour mixture, and mix until just combined.
- Take 1 tablespoon of dough and shape into a 1" ball.
- Roll in nuts.
- Repeat with remaining dough.
- Place dough balls 2" apart on baking sheets lined with parchment paper.
- Using a the bottom of a 1-teaspoon round measuring spoon, make an indentation in the center of each ball.
- Fill indentations with jam.
- Bake until cookies are set, about 10 minutes.
- Cool 5 minutes on cookie sheets, then remove to racks.
- When cookies are cooled, drizzle with melted chocolate.
- These can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 113, Fat 5.8, SaturatedFat 2.3, Cholesterol 12.4, Sodium 55.3, Carbohydrate 14.3, Fiber 0.7, Sugar 8.7, Protein 1.4
WHITE CHOCOLATE RASPBERRY THUMBPRINTS
When I pass around the cookie tray, all eyes land on these fancy thumbprints. The white chocolate filling and dab of jewel-toned jam will satisfy even the most discriminating sweet tooth. —Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolks. Combine flour and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle. , In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip into egg whites, then roll in nuts. , Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool completely., In a microwave, melt white chocolate and butter; stir until smooth. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container.
Nutrition Facts : Calories 120 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 43mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
WHITE CHOCOLATE RASPBERRY THUMBPRINT COOKIES
These are my favorite. You can use any flavor jam you want. The servings will depend on the size of your cookies. If you use the Wilton® bags, you can skip a step and just melt the chocolate in the bag.
Provided by SDSMarvin
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 3h30m
Yield 24
Number Of Ingredients 13
Steps:
- Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
- Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
- Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 23.1 g, Cholesterol 19.5 mg, Fat 11.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 76.7 mg, Sugar 14.9 g
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