Rumprints Recipes
JAM THUMBPRINTS
Delicious and attractive little cookies, with a thumb indentation filled with preserves. Fill with different colored preserves for an interesting presentation.
Provided by Esther Kenagy
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
- Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
- Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 12.4 g, Cholesterol 30.6 mg, Fat 7.9 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 3.6 g, Sodium 90.3 mg, Sugar 5.8 g
PEANUT BUTTER THUMBPRINTS
Steps:
- HEAT oven to 375 degrees F.
- COMBINE brown sugar, peanut butter, shortening, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Beat in egg just until blended.
- COMBINE flour, baking soda and salt in medium bowl. Beat into peanut butter mixture at low speed just until blended.
- SHAPE dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
- BAKE 6 minutes. Immediately press centers of cookies with back of measuring teaspoon. Bake 3 minutes longer or until cookies are set and just beginning to brown. Cool 2 minutes on baking sheet.
- SPOON preserves into center of each cookie. Place on cooling rack to cool completely.
EGGNOG THUMBPRINTS
These cute cookie bites always get a recipe request. They make special holiday gifts and freeze well, too.- Mary Ann Ludwig, Edwardsville, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, whisk egg whites until foamy. Place walnuts in a separate shallow bowl. Dip balls in egg whites; roll in walnuts., Place 2 in. apart on greased baking sheets. Press a 1/2-in.-deep indentation in center of each with your thumb. Bake 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool completely., For filling, in a small bowl, beat butter and extract until creamy. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency. If desired, beat in food coloring. Fill each cookie with 1/2 teaspoon filling. Sprinkle with additional nutmeg.
Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 42mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
RUMPRINTS
From BHG 1988 Holiday Cooking. A delicate little cookie great for the holidays. Cook time includes 1 hour for chilling.
Provided by Kaarin
Categories Dessert
Time 1h55m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Beat butter and sugar till fluffy. Add egg and vanilla, then flour, nutmeg, salt and beat well. Cover and chill 1 hour.
- Shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheets and press down centers with thumb.
- Bake at 350 degrees for about 12 minutes.
- Cool on rack.
- Make filling: Beat butter and powdered sugar until soft. Stir in the milk and rum extract.
- Spoon or pipe about 1/2 tsp of filling into each indent in cookies. Sprinkle with nutmeg.
Nutrition Facts : Calories 86.6, Fat 4.9, SaturatedFat 3, Cholesterol 18.4, Sodium 19.1, Carbohydrate 9.9, Fiber 0.2, Sugar 5.2, Protein 0.9
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