Thumbprint Cookies With Toasted Nuts And Whole Grains Recipes

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THUMBPRINT COOKIES WITH TOASTED NUTS AND WHOLE GRAINS



Thumbprint Cookies With Toasted Nuts and Whole Grains image

You can use any type of toasted nut or whole-grain flour in this recipe, generating infinite possibilities. Cashews, pumpkin seeds, pistachios, hazelnuts; barley, brown rice or oat flour; any jam you like. We chose pecans and rye flour, aiming at a cookie with a little salt and tang.

Provided by Julia Moskin

Categories     dessert

Time 1h

Yield About 4 dozen cookies

Number Of Ingredients 6

1 1/2 cups pecans (6 1/2 ounces)
1 1/2 cups dark rye flour (6 1/2 ounces)
2/3 cup granulated sugar (4 1/2 ounces)
1/4 teaspoon fine sea salt
9 tablespoons unsalted butter, cut into pieces and softened at room temperature
Jam, marmalade or lemon curd, for filling

Steps:

  • Heat oven to 350 degrees. Spread pecans on a baking sheet and toast until golden, 8 to 10 minutes. Remove from oven and let cool completely. Line two baking sheets with parchment paper or nonstick baking mats.
  • In a food processor fitted with the metal blade, combine nuts, flour, sugar and salt and pulse until very finely ground, about 1 minute. Transfer to a large bowl and add butter by hand, a few pieces at a time, massaging butter into dry ingredients until it forms a shaggy dough. (If dough seems dry and is not coming together, work in water, 1 tablespoon at a time, until it does.)
  • Turn dough out onto a lightly floured work surface and bring it together with your hands. Have a bowl of warm water at hand nearby. Divide dough in half, dip your hands in water and roll each lump into a thin log, about 15 inches long and 1/2 inch across. Cut each log into 1/2-inch slices and roll each slice into a ball, dipping hands in water as needed to prevent dough from sticking. Transfer balls to prepared pans, spacing them about 1/2 inch apart.
  • Using your pinkie or the rounded end of a small wooden spoon, press into the top of each ball to make a well. As you press, use your other hand to hold the ball and shape it around the finger or handle into a small, flat-bottomed cup. The goal is to give the dough an even thickness throughout the cookie. Place pans in refrigerator and chill cookies for at least 30 minutes or up to 12 hours.
  • Bake cookies for 10 to 12 minutes, rotating baking sheets halfway through to ensure even browning, until cookies are golden around the edges.
  • Remove baking sheets from oven and let cookies cool completely. (The recipe can be made up to this point 3 days ahead and stored in an airtight container.) When ready to serve (up to 8 hours ahead of time), use a pastry bag or a small spoon to fill each well with jam, marmalade or preserves.

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 WITH TOASTED NUTS AND WHOLE GRAINS



THUMBPRINT COOKIES WITH TOASTED NUTS AND WHOLE GRAINS image

Yield 4 dozen cookies

Number Of Ingredients 6

1 1/2 cups pecans (6 1/2 ounces)
1 1/2 cups dark rye flour (6 1/2 ounces)
2/3 cup granulated sugar (4 1/2 ounces)
1/4 teaspoon fine sea salt
9 tablespoons unsalted butter, cut into pieces and softened at room temperature
Jam, marmalade or lemon curd, for filling

Steps:

  • Heat oven to 350 degrees. Spread pecans on a baking sheet and toast until golden, 8 to 10 minutes. Remove from oven and let cool completely. Line two baking sheets with parchment paper or nonstick baking mats. 2. In a food processor fitted with the metal blade, combine nuts, flour, sugar and salt and pulse until very finely ground, about 1 minute. Transfer to a large bowl and add butter by hand, a few pieces at a time, massaging butter into dry ingredients until it forms a shaggy dough. (If dough seems dry and is not coming together, work in water, 1 tablespoon at a time, until it does.) 3. Turn dough out onto a lightly floured work surface and bring it together with your hands. Have a bowl of warm water at hand nearby. Divide dough in half, dip your hands in water and roll each lump into a thin log, about 15 inches long and 1/2 inch across. Cut each log into 1/2-inch slices and roll each slice into a ball, dipping hands in water as needed to prevent dough from sticking. Transfer balls to prepared pans, spacing them about 1/2 inch apart. 4. Using your pinkie or the rounded end of a small wooden spoon, press into the top of each ball to make a well. As you press, use your other hand to hold the ball and shape it around the finger or handle into a small, flat-bottomed cup. The goal is to give the dough an even thickness throughout the cookie. Place pans in refrigerator and chill cookies for at least 30 minutes or up to 12 hours. 5. Bake cookies for 10 to 12 minutes, rotating baking sheets halfway through to ensure even browning, until cookies are golden around the edges. 6. Remove baking sheets from oven and let cookies cool completely. (The recipe can be made up to this point 3 days ahead and stored in an airtight container.) When ready to serve (up to 8 hours ahead of time), use a pastry bag or a small spoon to fill each well with jam, marmalade or preserves.

THUMBPRINT COOKIES III



Thumbprint Cookies III image

Like a butter cookie rolled in nuts with jam in the center. I make these every Christmas to give to relatives and friends. They all love this cookie! For even more flavorful cookies, try using almond extract instead of the vanilla.

Provided by DEANMONA

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 36

Number Of Ingredients 8

2 cups unsalted butter
1 cup packed brown sugar
4 eggs
2 teaspoons vanilla extract
¼ teaspoon salt
4 cups all-purpose flour
½ cup seedless raspberry jam
2 cups finely chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter and sugar in large bowl at low speed until mixture becomes fluffy. Separate the eggs and beat in egg yolks, vanilla and salt until blended. Add flour all at once. Beat at low speed, scraping side of bowl often, 2 minutes or until well mixed.
  • Beat egg whites, slightly.
  • Roll dough into 1 inch balls and dip each ball into egg whites. Roll in nuts. Place about 1 inch apart on greased sheets. Make a depression in center of each cookie with thumb.
  • Bake for about 10 minutes or until light brown. Cool on wire rack. Fill with jam. To Make Ahead: Cookies can be frozen after baking if you do not put jam in them. The cookies can also be dusted with confectioners' sugar.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 20.6 g, Cholesterol 47.8 mg, Fat 15.2 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 7.1 g, Sodium 27.5 mg, Sugar 9 g

SWEET & NUTTY THUMBPRINT COOKIES



Sweet & Nutty Thumbprint Cookies image

These cookies are one of the most requested. The kids love to help you make these. And they REALLY love to eat them!

Provided by MizzNezz

Categories     Dessert

Time 25m

Yield 20 cookies

Number Of Ingredients 9

1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter, softened
1/2 teaspoon vanilla
1 egg, separated
1 cup flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
jelly

Steps:

  • Heat oven to 350*.
  • Cream sugar, shortening, butter, vanilla and egg yolk.
  • Stir in flour and salt until dough holds together.
  • Shape into 1 inch balls.
  • Beat egg white slightly.
  • Dip each cookie ball in the egg white; roll in the nuts.
  • Place 1 inch apart on cookie sheet.
  • Press thumb deeply in center of each.
  • Bake until light brown, about 8-10 minutes.
  • Remove from cookie sheet, cool.
  • Fill thumbprints with jelly.

Nutrition Facts : Calories 110.6, Fat 7.8, SaturatedFat 2.5, Cholesterol 15.4, Sodium 88.2, Carbohydrate 8.8, Fiber 0.6, Sugar 3, Protein 1.9

NUTELLA® THUMBPRINT COOKIES



Nutella® Thumbprint Cookies image

These irresistible Nutella® thumbprint cookies are just another reason to be thankful for this holiday! Rolled in toasted hazelnuts, these sugar cookies can easily become the next family favorite. There's nothing not to love about Nutella® Hazelnut Spread!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 50

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
2 egg whites
1 cup finely chopped hazelnuts (filberts), toasted, skinned
1/2 cup Nutella® hazelnut spread (from 13-oz jar)
Multicolored nonpareils, if desired

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg with spoon until soft dough forms.
  • Shape into 50 (3/4-inch) balls. In small bowl, beat egg whites lightly with fork. Place nuts in another small bowl. Dip each ball into egg white, then roll in nuts. On ungreased cookie sheets, place balls 1 inch apart.
  • Bake 8 to 10 minutes or until set. Cool 5 minutes on cookie sheets. Using end of wooden spoon, make indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • When ready to serve, spoon hazelnut chocolate spread into small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/2 teaspoon per cookie. Sprinkle with nonpareils.
  • Store covered in airtight container at room temperature in single layer.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g

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