THUMBPRINT HEART COOKIES
Steps:
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- With an electric mixer, cream together the butter and brown sugar until light and fluffy. Add in the egg and vanilla and continue mixing until fully incorporated. Add in the flour and salt and continue blending until combined.
- Shape the dough into 1" balls. Place on an ungreased cookie sheet 1 1/2 inches apart and gently press your thumb in the centre twice, to form a heart indent (this is where the jam will be placed). Bake for 12-15 minutes. Remove from the oven, transfer to a cooling rack and let cool before filling the centres with around a teaspoon of your favourite jam.
SWEETHEART THUMBPRINT COOKIES
Tell your sweeties, "You're my jam!" in a way that'll turn them into jelly. Simply roll butter-cookie dough into balls, and press the handle end of a spoon into each twice to make a V that expands as it bakes (genius!). Then sprinkle with sanding sugar, fill the indentations with warmed preserves, and give your heart away again and again.
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F. Beat butter with confectioners' sugar, vanilla, and salt until thoroughly combined, about 1 minute. Beat in flour until a dough forms.
- Roll level tablespoons of dough into balls; arrange 1 inch apart on parchment-lined baking sheets. Using the end of the handle of a flat-bottomed eating utensil or rubber spatula, press two deep indentations into the center of each ball to create a V (it will expand during baking to become a heart).
- Bake until bottoms are golden and cookies are just set, 17 to 20 minutes. Meanwhile, stir together sanding sugar and a tiny pinch of luster dust. In a small bowl, beat egg white with 1 teaspoon water. Working with a few cookies at a time, brush tops with egg wash and sprinkle generously with sanding-sugar mixture.
- Return to oven and bake until egg wash is dry and sugar has set, about 1 minute. Let cookies cool 5 minutes on sheets, then transfer to wire racks and let cool completely.
- In a small saucepan, bring jam to a boil. Press through a fine-mesh strainer; discard solids. Spoon into heart indentations (about 1/2 teaspoon per cookie), or transfer heated jam to squeeze bottles for more precision. Let jam set completely before serving. (Cookies can be stored in an airtight container at room temperature up to 5 days.)
PERFECT THUMBPRINT COOKIES
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
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
I started looking for a thumbprint recipe and found this one I have changed it a bit to fit my families tastes. These are a great holiday cookies. I have also dyed the dough orange for Halloween. These are very versatile.
Provided by Leanne
Categories Dessert
Time 25m
Yield 32-40 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Beat margarine and sugar together until fluffy; add vanilla and egg and beat well.
- Stir in flour and baking powder.
- Roll into balls and press thumb into the middle of the cookie, fill with half a tsp or so of jelly.
- Bake for 12 to 15 minutes.
Nutrition Facts : Calories 106.5, Fat 4.5, SaturatedFat 0.9, Cholesterol 5.8, Sodium 60.4, Carbohydrate 15.4, Fiber 0.3, Sugar 7.9, Protein 1.1
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- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, about 4 minutes. Add the egg and mix to combine. Scrape the side and bottom of the bowl, then add the egg yolk and vanilla, and mix to combine.
- In a medium bowl, whisk the flour, baking powder and salt to combine. Add the dry ingredients to the bowl of the mixer and mix until the dough just starts to come together, about 2 minutes. It should appear a bit dry and crumbly. Add the cream and mix to combine. If the dough still seems too dry or crumbly, add more cream, 1 tablespoon at a time, just until it comes together.
- Divide the dough into 24 even pieces, then roll each into a ball. Place the balls on the prepared baking sheets, staggering the rows of cookies and leaving about 1½ inches between each one. Use your thumb or a finger to gently press into the dough diagonally toward the left side, then rotate your finger to press again on toward the right side, making a heart shape.
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