Zucchini And Cream Thumbprint Cookies Recipes

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
• In a medium-sized bowl, using a hand mixer, cream the butter and both types of sugar together until light and fluffy, about 1-2 minutes.
• Mix in eggs, zucchini, and vanilla.
• Stir in the flour, baking soda, salt, and cinnamon until just combined.
• Fold in chocolate chips, oats, and walnuts.
• Drop 2-tablespoon-sized portions of dough (I used a cookie scoop for this step) onto a greased or parchment-lined baking sheet. Separate at least 2 inches apart.
• Bake for 8-10 minutes until cookies are golden brown around the edges. (9 minutes seemed to be perfect in my oven).

SOFT ZUCCHINI SPICE COOKIES

Steps:

• In a bowl, cream the butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg and mix well. Combine dry ingredients; add alternately with milk to creamed mixture. Stir in zucchini, walnuts, raisins and orange zest. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned and cookies are set.

ZUCCHINI AND CREAM THUMBPRINT COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir together cookie mix, butter, zucchini and whole egg until blended. Shape dough into 1 1/2-inch balls; place on ungreased cookie sheet. Press thumb into center of each cookie to make indentation.
• In large bowl, beat cream cheese, sugar and egg white with electric mixer on medium speed until smooth. Spoon 1 teaspoon cream cheese mixture in center of each cookie.
• Bake 8 to 12 minutes or until edges are golden brown and centers are set. Remove from cookie sheet to cooling rack; cool completely.
• In small microwavable bowl, microwave frosting uncovered on High about 30 seconds or until melted. Stir in cinnamon and almond extract. Spoon frosting into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle frosting over cookies. Sprinkle with walnuts. Let stand until frosting is set.

MAYHAW THUMBPRINT COOKIES WITH CREAM SODA GLAZE

Steps:

• For the thumbprint cookies: Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
• Cream butter and pudding mix together in a large bowl until light and fluffy, then beat in the egg. Add the flour and salt, beating at low speed until a dough forms.
• Put granulated sugar on a plate. Roll the batter into 1-inch balls, then roll through the sugar and place on the lined cookie sheet. Make a thumbprint in the center of each.
• Bake until firm to the touch, 15 to 18 minutes. Transfer cookies to a cooling rack immediately and let cool completely.
• Fill each thumbprint with the preserves.
• For the cream soda glaze: Whisk together powdered sugar with the cream soda in a small bowl until smooth, white and shiny. Drizzle glaze criss-crosses over the cookies and let dry completely, about 20 minutes.

THUMBPRINT COOKIES III

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.

THUMBPRINT COOKIES II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease 2 baking sheets or line them with parchment paper.
• Separate the egg, reserving the egg white. Mix the butter and brown sugar; beat in the egg yolk. Stir in the vanilla. Mix in the flour and salt, stirring until well blended.
• Lightly beat the egg white.
• Shape the dough into balls. Roll in beaten egg white, then nuts. Place the cookies on the baking sheets about 2 inches apart. Bake in the preheated oven for 5 minutes.
• Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

PERFECT THUMBPRINT COOKIES

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.

WHITE CHOCOLATE THUMBPRINT COOKIES

Steps:

• Beat butter, sugar, and vanilla extract together in a bowl until creamy and smooth. Mix flour and baking powder together in a separate bowl; gradually beat flour mixture into creamed butter mixture until dough is smooth. Fold walnuts into the dough. Refrigerate dough for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll cookie dough into 6 dozen small balls and place them 2 inches apart on a baking sheet. Press the center of each ball using your thumb to form a small well. Fill the depressions with jam.
• Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
• Melt white chocolate and shortening together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle melted white chocolate mixture over cookies.
• Cool cookies on the sheet for 5 minutes before removing to cool completely on a wire rack.