Rileys Thumbprint Cookies 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

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

RILEY'S THUMBPRINT COOKIES



Riley's Thumbprint Cookies image

A bite size, melt in your mouth delight! This recipe taste just like the local bakery. Easy! Just be sure not to make them too big. They are wonderful for any type of gathering, or when you just want to treat yourself to alittle bit of heaven. Also, great for kids with egg allergies, since there aren't any in the recipe!

Provided by Tandy Higgins

Categories     Dessert

Time 17m

Yield 48 cookies

Number Of Ingredients 5

1 cup butter
1/2 cup sugar
2 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking powder

Steps:

  • Cream together softened butter and sugar. Add in dry ingredients. Shape into small balls and place on ungreased cookie sheet. Press dent into each cookie with thumb. Bake at 375 degrees for 7 minutes. Fill center with icing made from powdered sugar and milk. Use food coloring in icing as desired. Do not substitute margarine for butter, the texture will not be the same.

Nutrition Facts : Calories 61, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 31.1, Carbohydrate 6.1, Fiber 0.1, Sugar 2.1, Protein 0.6

RILEY'S THUMBPRINT COOKIES



Riley's Thumbprint Cookies image

Make and share this Riley's Thumbprint Cookies recipe from Food.com.

Provided by Tandy Higgins

Categories     Dessert

Time 22m

Yield 48-60 cookies

Number Of Ingredients 8

1 cup butter
1/2 cup sugar
2 cups all-purpose flour
1/2 teaspoon flour
1/2 teaspoon baking powder
powdered sugar
milk
food coloring

Steps:

  • Cream together butter and sugar.
  • Add in dry ingredients.
  • Shape into small balls and place on ungreased cookie sheets.
  • Press with thumb in the center.
  • Bake at 375 degrees for about 7 minutes.
  • Fill center with icing or use a small drop of your favorite jelly/preserves.
  • Do not substitute margarine for the butter. You can however substitute self-rising flour for the all-purpose flour, just omit the baking powder.

Nutrition Facts : Calories 61, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 31.1, Carbohydrate 6.1, Fiber 0.1, Sugar 2.1, Protein 0.6

ICED THUMBPRINT COOKIES



Iced Thumbprint Cookies image

Even Santa's littlest helper can help make these cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/4 cups confectioners' sugar
2 tablespoons plus 2 teaspoons whole milk
Pink food coloring

Steps:

  • Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 2 to 3 minutes. Mix in vanilla. Reduce speed to low, and gradually mix in flour, salt, and pecans. Wrap in plastic, and refrigerate until firm, about 1 hour.
  • Preheat oven to 325 degrees. Shape dough into 1 1/4-inch balls, and space 2 inches apart on parchment-lined baking sheets. Press thumb into center of each cookie. Bake 10 minutes. Remove from oven; press centers with the end of a wooden spoon. Bake until golden brown, 10 to 15 minutes. Let cool completely on sheets.
  • Stir together confectioners' sugar and milk; tint pink. Fill centers with icing. Let set overnight.

THUMBPRINT COOKIES



Thumbprint cookies image

These easy cookies with a fruity jam filling are perfect teatime treats. Make a batch as a weekend project and fill your biscuit tin with sweet bites

Provided by Einfach Backen Team

Time 1h

Yield Makes 55-60 biscuits

Number Of Ingredients 7

250g plain flour
70g icing sugar, plus about 2 tbsp for dusting
8g vanilla sugar, or 8g caster sugar plus 1 tsp vanilla extract
1 tsp lemon zest
150g butter, cut into cubes
2 egg yolks
100g redcurrant jelly (or raspberry jam)

Steps:

  • For the shortcrust pastry, sift the flour and icing sugar into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour mixture until it is incorporated and then mix in egg yolks. Knead everything into a compact smooth dough. Wrap the dough and chill it for 1 hour.
  • Remove the dough from the refrigerator and bring it to room temperature for 10 minutes. Form the dough into a long roll and divide it into 60 equal portions. Form a small ball from each portion and place it on a baking sheet covered with baking parchment (you will need two or more sheets). Press a dip (for the jam) into each ball with the handle of a wooden spoon.
  • Heat the oven to 200C/fan 180C/gas 6. Heat the jelly or jam in a saucepan until it melts. Use a teaspoon to fill the dips in the dough balls.
  • Bake for 12-15 minutes, then allow to cool completely. Finally, dust the cookies with some icing sugar. The cookies can be stored in an airtight container for several weeks.

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