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
RASPBERRY JAM THUMBPRINTS
These raspberry jam thumbprints are so buttery and delicious. They have a mild almond and vanilla flavor. Add a special icing design on top for a classic Christmas look!
Provided by Tara Moore
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Cream together the butter and powdered sugar
- Mix in the vanilla extract and almond extra
- Mix in the egg until combined
- Add in the salt and flour, stir until almost combined
- Now add in the 2 tsp of milk, mix until all combined
- Chill the dough for 1 hour
- Preheat oven to 350
- Line a baking sheet with parchment paper
- Roll in a ball spoonfuls of cookie dough and place on the parchment paper
- Use your thumb to press an indent into the top, not to press all the way through to the bottom though
- Fill each indent with some jam
- Bake 10-12 minutes
- Remove from the oven, transfer to a wire cooling rack
- Once they are cool mix together powdered sugar and just enough water to make an icing
- Add this to a little plastic bag, cut the end off one side
- Drizzle over your cookies
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
RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
Provided by Dee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g
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