Thimble Cookies Recipes

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THIMBLE COOKIES



Thimble Cookies image

Another old favorite of my mother's. A neighbour was making these when I was a child and I never got enough of them.

Provided by Carol

Categories     Desserts     Cookies

Yield 12

Number Of Ingredients 8

½ cup butter
¼ cup white sugar
1 egg yolk, beaten
2 teaspoons lemon juice
1 cup all-purpose flour
1 egg white
1 cup finely chopped walnuts
1 cup (approx.) raspberry jam or jelly

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream butter and sugar; add yolk and lemon juice and beat well. Stir in flour until well blended.
  • Form into 1 inch balls, dip into beaten egg white then into chopped nuts. Place on greased cookie sheet, make deep indentation in center of each cookie. Bake for 5 minutes, then quickly indent centers again, continue baking for 10 minutes.
  • Fill center of each hot cookie with raspberry jam or jelly.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 32 g, Cholesterol 37.4 mg, Fat 14.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.6 g, Sodium 60.2 mg, Sugar 21.4 g

THIMBLE COOKIES



Thimble Cookies image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 120 to 150 cookies

Number Of Ingredients 9

8 ounces (2 sticks) cool unsalted butter, cut into pieces
1/2 cup sugar
2 egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated lemon zest
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon baking powder
2 1/4 cups all-purpose flour
Colored sugars of your choice

Steps:

  • Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. With the mixer running at low speed, add the remaining ingredients (except the colored sugars) and mix until smooth. Form the dough into 2 disks, wrap them separately in plastic, and chill for at least 1 hour. The recipe can be made up to this point and kept refrigerated for up to 2 days.
  • When you're ready to bake, heat the oven to 350 degrees F.
  • On a lightly floured surface, roll out 1 disk of dough to a little less than 1/4 inch thick.
  • Using a thimble, and dipping it in flour often to keep the cookies from sticking, cut out tiny rounds of dough. Carefully transfer to cookie sheets. Reroll the scraps once and cut out more cookies, then discard the scraps (they will become tough if you keep rerolling them).
  • Sprinkle the tops with plain or colored sugars, then press the sugar lightly into the cookie with your thumbs. Bake until light golden brown, 8 to 10 minutes.
  • Repeat with the remaining cookie dough. Let the cookies cool on wire racks and store them in an airtight container for up to 1 week.

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

THUMBPRINT COOKIES



Thumbprint Cookies image

A signature Christmastime sweet, our tiny almond-flavored cookies bear the print of the baker's thumb, which is gently pressed into the partially baked cookie to create a well. A dollop of apricot, red currant, or raspberry jam fills the center. If you use fruit preserves you've put up yourself, the signature is even more personal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1 large egg yolk, plus 1 large egg white, lightly beaten
1 teaspoon pure vanilla extract
1 1/4 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
1/2 cup blanched almonds, finely ground
1/2 cup jam or preserves, such as apricot, red currant, or raspberry, strained if desired

Steps:

  • Preheat oven to 325 degrees. With an electric mixer on medium speed, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. In a separate bowl, whisk together flour and salt; add to butter mixture, beating on low until combined.
  • Combine ground almonds with remaining 2 tablespoons sugar in a small bowl. Form dough into 1-inch balls, and dip in beaten egg white, then in almond-and-sugar mixture. Make a deep indentation in the center of each ball with your finger or a wooden spoon. Place 1 inch apart on parchment-lined baking sheets.
  • Bake 10 minutes, remove from oven, and press down the centers again. Rotate sheets, and bake until golden brown, 8 to 10 minutes more. Transfer sheets to a wire rack to cool slightly. Fill center of each cookie with about 1 teaspoon jam. Let cool completely. Thumbprints can be stored at room temperature in an airtight container, between parchment, up to 1 day (or 3 days, if not filled with jam).

THIMBLE COOKIES (CHRISTMAS COOKIES)



Thimble Cookies (Christmas Cookies) image

Make and share this Thimble Cookies (Christmas Cookies) recipe from Food.com.

Provided by moose Belfour

Categories     Dessert

Time 39m

Yield 20 COOKIES

Number Of Ingredients 7

1 lb butter
1 cup white sugar
4 eggs
2 teaspoons vanilla
4 cups flour
1 cup walnuts
jam or jelly

Steps:

  • Mix flour and sugar together; add vanilla, egg yolks and butter.
  • Mix well; roll into a large ball.
  • Save the egg whites in a small bowl.
  • Crush the walnuts as fine as you can.
  • Roll dough into small balls (about a heaping tablespoon full.
  • Roll these small balls in the egg whites.
  • Then roll them in the crushed walnuts.
  • Place on greased cookie sheet.
  • Poke a hole in the middle about half way through with a thimble, or something around the same size.
  • Place in the oven at 350°F for 7 minutes, then repoke the hole.
  • Place back in the oven for 7 more minutes or until golden brown.
  • Then fill in the hole with jam or jelly.
  • Let cool.

THIMBLE COOKIES



Thimble Cookies image

Make and share this Thimble Cookies recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 45m

Yield 48 cookies

Number Of Ingredients 8

1 cup packed brown sugar
2 cups butter
4 large egg yolks
4 cups all-purpose flour
1 teaspoon vanilla
1 1/2 cups finely chopped hazelnuts
4 egg whites
1/4 cup raspberry jam (for topping)

Steps:

  • Combine the brown sugar and butter until light and fluffy.
  • Add in the egg yolks and beat well.
  • Add in the flour and vanilla. Combine well for a nice soft dough.
  • Roll into walnut-sized balls.
  • Beat the egg whites until foamy and dip each ball into whites and then roll into the finely chopped nuts.
  • Place on parchment lined baking sheet.
  • Preheat the oven to 350°.
  • Press each ball slightly, and form a thumb print in the centre.
  • Bake for 5 minutes, remove and with a thimble remake the thumbprint, and place a dab of jam in centre.
  • Put back into the oven for the last five minutes, or until golden.

Nutrition Facts : Calories 160.4, Fat 10.7, SaturatedFat 5.2, Cholesterol 37.8, Sodium 62.3, Carbohydrate 14.3, Fiber 0.7, Sugar 5.5, Protein 2.3

THIMBLE COOKIES



Thimble Cookies image

Number Of Ingredients 11

1/2 cup butter or margarine, softened
1/2 cup brown sugar packed
2 eggs yolk large
1 teaspoon vanilla extract
1 cup flour
2 tablespoons poppy seeds
2 teaspoons cinnamon ground
1/8 teaspoon salt
2 eggs white large
1 cup walnuts finely chopped or pecans
red currant jelly or Buttercream Frosting

Steps:

  • In a small mixer bowl at medium speed, beat butter or margarine and brown sugar until fluffy. Add egg yolks and vanilla beat until well blended. At low speed, beat in flour, poppy seeds, cinnamon and salt until blended. Cover and chill about 1 hour or until firm enough to handle.Preheat oven to 350°. Lightly grease baking sheets set aside.In a small bowl using a fork, lightly beat egg whites. Place nuts in a separate shallow bowl. Shape dough into 1-inch balls, using about 1/2 tablespoon dough at a time. Dip in egg whites, then roll in nuts. Place about 1 1/2 inches apart on baking sheets.Bake for 8 minutes. Using a thimble or your fingertip, make a slight indentation in center of each cookie. Bake 8 to 10 minutes longer or until lightly browned. Cool cookies on wire racks.Store in an airtight container.Before serving, fill center of each cookie with a small amount of jelly or frosting. Once set, place cookies in a container with waxed paper between layers. Store loosely covered.

Nutrition Facts : Nutritional Facts Serves

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