Tasty Holiday Thumbprint Cookies Recipes

HOLIDAY THUMBPRINT COOKIES

Steps:

• Shape cookie mix into 1-in. balls; roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with a candied cherry half. Place 2 in. apart on greased baking sheets., Bake at 350° for 12-15 minutes or until set. Remove to wire racks to cool.

PERFECT THUMBPRINT COOKIES

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.

CHOCOLATE THUMBPRINT COOKIES

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.

HOLIDAY THUMBPRINT COOKIES

Steps:

• Cream butter and sugar.
• Add egg and vanilla, beat until smooth.
• In separate bowl, combine flour, cornstarch and baking powder. Mix well.
• Stir in flour mixture with butter, sugar and egg. Mix well.
• Roll dough in to 1 inch balls. Place on ungreased cookie sheet. Use the end of a wooden spoon or use your thumb to press an indention in the middle of the dough. Add a small amount of jam or jelly.
• Bake at 375 for 8 - 10 minutes.

TASTY HOLIDAY THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°.
• Spray cookie sheets with non-stick cooking spray.
• Beat cake mix, orange juice, orange peel and vanilla with mixer for 2 minutes.
• Increase speed to medium and beat 2 minutes more or until dough is smooth (dough should be very sticky still).
• With oiled hands, roll dough into 1 inch balls and place 2 1/2 inches apart on cookie sheets.
• Press the center of each ball with thumb and fill with 1/4 tsp of strawberry fruit spread.
• Sprinkle cookies with the chopped pecans.
• Bake for 8-9 minutes or until cookies are lightly golden brown and lose their shininess.
• Be sure that you don't overbake these cookies or they will be dry.
• Remove from oven and place on wire racks to cool completely.

THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in the oil, vanilla and butter flavoring. Combine the flour, cornstarch, baking powder and salt; gradually stir into creamed mixture and mix well. , Roll into 1-in. balls. In a small bowl, lightly beat egg white. Dip each ball halfway into egg white, then into pecans., Place nut side up 2 in. apart on baking sheets coated with cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each. , Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks. Fill each cookie with 1/4 teaspoon jam; cool.

TASTY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 190°C/375°F.
• Cream butter and sugar in a big bowl. Add the egg yolk. Sift in flour and salt and stir until just combined. Fold in granola cereal or nuts. Mix well.
• Using your hands (if the dough is sticky, flour them lightly) take small lumps of dough and roll them into balls. Make an indentation into each ball using your fingers or the handle of a wooden spoon.
• Fill each cookie with a ts of your favourite jam and bake for 12-15 minutes on a paper-lined baking sheet. The cookies should be slightly browned and the jam bubbly.