Very Easy Raspberry Thumbprint Cookies Uses Cookie Mix Recipes
RASPBERRY THUMBPRINT COOKIES
Proving once and for all that jelly isn't just for breakfast, these jewel-toned treats are a must during the holiday season.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 66
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
- Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
- In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g
RASPBERRY THUMBPRINT COOKIES
Raspberry-filled, fragile, buttery pecan-crusted cookies. They remind me of a miniature pie in flavor and looks. They are a delicious cookie any time of the year, but especially perfect for the holiday season. Other fillings can be used; any jelly, jam, candied fruit or tinted powdered sugar icing. Our family favorite is raspberry jam.
Provided by Becca Crumrine
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, vegetable shortening, and brown sugar together in a bowl until smooth and creamy; beat in egg yolks and vanilla extract. Retain egg whites for a later step. Stir flour into butter mixture 1 cup at a time; mix in salt.
- Beat egg whites in a separate bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in pecans. Place cookies on an ungreased baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of raspberry jam into the hollow.
- Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 9.8 g, Cholesterol 11.9 mg, Fat 6.7 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 41.2 mg, Sugar 5.2 g
VERY EASY RASPBERRY THUMBPRINT COOKIES (USES COOKIE MIX)
These are a very easy thumbprint cookie to make as they use a packaged cookie mix. They look pretty around the Holidays. You can use green drizzle (made with the white chocolate chips in recipe with added green food coloring) with the raspberry jam & they look great or even use colored red or green sugar. You can also use apricot or any other flavor jam you desire in making these if raspberry not your thing. Got the recipe from Shoprite website and have been using it ever since.
Provided by BlondieItaliana
Categories Dessert
Time 25m
Yield 5 1/2 Dozen, 66 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 375°F In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
- Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
- In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.
RASPBERRY THUMBPRINT COOKIES
I got this from a pkg. of Betty Crocker Sugar Cookies. It is much easier than normal thumbprint cookies for when I am in a hurry and they taste great too. Thumbprint cookies have always been my favorite so I am all for making them easier! And, you still get that special taste using the sugar cookie dough.
Provided by OceanLuvinGranny
Categories Dessert
Time 18m
Yield 24-36 cookies, 18-36 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375.
- In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
- Form dough into 3/4 inch balls.
- Place on ungreased cookie sheet 2 inches apart.
- Using thumb or handle of wooden spoon, make an indentation in the center of each cookie.
- Spoon about 1/4 tsp of jam into each indentation.
- Bake 8-10 minutes or until light golden brown.
- Remove from oven and cool 5 minutes then remove from cookie sheet to wire rack and cool completely.
- In small microwave safe bowl, melt chips on high until well melted. Stir until smooth. May need to do this in segments of 2 or 3 minutes until well melted.
- Drizzle in little lines over the cooled cookies to decorate. Or, you can just add the chips to the dough before baking if you prefer.
Nutrition Facts : Calories 121.4, Fat 8.4, SaturatedFat 5.2, Cholesterol 26.6, Sodium 50.6, Carbohydrate 10.7, Fiber 0.1, Sugar 8.5, Protein 1.1
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