Walnut Thumbprints Recipes

THUMBPRINT COOKIES I

Steps:

• Preheat oven to 300 degrees F. Grease cookie sheets.
• Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
• Add vanilla, flour and salt, mixing well.
• Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
• Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

WALNUT THUMBPRINTS

Steps:

• In mixing bowl, cream the butter and brown sugar. Beat in egg & vanilla.
• Combine dry ingredients; gradually add to the creamed mixture.
• Refrigerate for 30 minutes.
• Roll into 1-inch balls.
• Place 2-inches apart on greased baking sheets.
• Using the end of a wooden spoon handle, make an indentation in the center of each ball.
• Combine filling ingredients.
• Spoon about 1 teaspoonful into each cookie.
• Bake at 350 degrees for 11 to 13 minutes or until lightly browned.
• Cool for 5 minutes before removing to wire racks.

WALNUT THUMBPRINTS

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Refrigerate for 30 minutes. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , Combine filling ingredients; spoon about 1 teaspoonful into each cookie. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks.

NO-BAKE CHOCOLATE HAZELNUT THUMBPRINTS

Steps:

• Beat cream cheese, melted chocolate chips and Nutella until blended. Stir in cracker crumbs. Refrigerate until firm enough to roll, about 30 minutes., Shape mixture into 1-in. balls; roll in chopped hazelnuts. Make an indentation in the center of each with the end of a wooden spoon handle. Fill with a hazelnut. Store between layers of waxed paper in an airtight container in the refrigerator.

CHOCOLATE THUMBPRINTS WITH CHERRIES AND WALNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place 1/2 cup chocolate chips and 1 tablespoon shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
• Combine sugar and butter in a large bowl and beat with an electric mixer on medium speed until fluffy. Beat in cooled chocolate mixture. Add egg, milk, and vanilla extract; beat until well combined. Add flour, cocoa powder, baking powder, espresso powder, and salt; beat on low speed until just combined and a dough forms.
• Shape dough into 3 dozen 1-inch balls and roll in chopped walnuts to coat. Place balls 1 inch apart on the prepared baking sheet. Make an indentation in the center of each cookie using your thumb.
• Bake in the preheated oven until the edges are firm, 8 to 10 minutes. Transfer cookies to a wire rack and let cool, about 30 minutes.
• While cookies are cooling, place remaining 3/4 cup chocolate chips and 1 tablespoon shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool slightly.
• Spoon a cherry with some of the sauce into the center of each cooled cookie and drizzle chocolate mixture over the tops. Let stand until chocolate is set.