Citrus Kissed Fig Thumbprints Recipes

CITRUS THUMBPRINTS

Citrus Thumbprints image

If you want your cookies to sparkle, roll dough balls in sanding sugar before freezing; omit confectioners' sugar in step 2.

Provided by Martha Stewart

Categories Cookie Recipes

Time 1h15m

Yield Makes about 2 dozen

Number Of Ingredients 7

Ingredients

2 1/2 cups sifted all-purpose flour (spooned and leveled)
3/4 cup confectioners' sugar, divided, plus more, sifted, for rolling
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
1 tablespoon grated lemon zest plus 1 tablespoon juice
1 tablespoon grated lime zest plus 1 tablespoon juice
1/3 cup fruit jam or citrus curd, whisked to remove lumps, for filling

Steps:

Preheat oven to 325 degrees, with racks in upper and lower thirds. Combine flour, 1/2 cup confectioners' sugar, and salt. In a large bowl, using a mixer, beat butter, remaining 1/4 cup sugar, and citrus zest and juice on medium until combined; increase speed to high and beat until pale and fluffy, 5 minutes. Beat in flour mixture on low. Roll rounded tablespoons dough into balls; place on parchment-lined baking sheets. Freeze 10 minutes.
Bake 10 minutes. Remove from oven; with small end of a melon baller or a small round measuring spoon, make indents in centers of cookies. Return to oven, rotating sheets, and bake until set and light golden at edges, 12 minutes more. Transfer cookies on parchment to wire racks; let cool 10 minutes. Gently toss in sifted sugar, then sift more sugar over tops. Fill centers with jam. To set jam, bake cookies on racks set on sheets (without parchment) 5 to 7 minutes. Let cool completely.

Nutrition Facts : Calories 120 g, Fat 7 g, Protein 1 g, SaturatedFat 4 g

CITRUS-KISSED FIG THUMBPRINTS

Citrus-Kissed Fig Thumbprints image

Prize-Winning Recipe 2010! Kissed with lemon and orange, sugar cookies get dressed up with fig preserves.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 48

Number Of Ingredients 9

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
3 tablespoons Gold Medal™ all-purpose flour
1/2 cup butter or margarine, melted
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 teaspoon vanilla
1 egg
1/3 cup fig preserves
1 teaspoon coarse sugar, if desired

Steps:

Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, lemon peel, orange peel, vanilla and egg until soft dough forms.
Roll dough into 1-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 preserves into each indentation.
Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. If desired, sprinkle with coarse sugar. Cool completely. Store tightly covered at room temperature.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g

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