Coconut Guava Thumbprint Cookies Recipes

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BEST EVER THUMBPRINT COOKIES



Best Ever Thumbprint Cookies image

Thumbprint cookies are a classic holiday favorite. These cookies are filled with delicious raspberry jam, perfect for the holidays!

Provided by Shadi HasanzadeNemati

Categories     Cookies     Dessert

Time 1h10m

Number Of Ingredients 8

1 1/2 stick Unsalted Butter
1/2 cup Granulated Sugar
1 Egg yolk
1 tsp Vanilla Extract
1 3/4 cup All Purpose Flour
1 Egg white (lightly beaten (optional))
1 cup Coconut Flakes ((optional) )
1 cup Raspberry Jam

Steps:

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Beat butter and granulated sugar until fully creamy and incorporated.
  • Add in the egg yolk and vanila extract and mix well.
  • Add in flour and mix using a wooden spoon or spatula until a dough forms. Cover and refrigerate the dough for 30 minutes up to 2 days.
  • When ready to bake, roll a 1-inch ball of dough and set it aside. Repeat with the remaining dough until you have 36 dough balls.
  • Roll each ball in the beaten egg and then in the coconut flakes (optional step).
  • Place the balls on the baking sheet, leaving a 2-inch space between them.
  • Using your thumb, press an indentation into the center of each cookie. Fill the indentation with raspberry jam.
  • Bake the cookies in the oven for 9-10 minutes until the bottom of the cookies is golden.
  • Cool the cookies on a rack and then serve.

Nutrition Facts : Calories 111 kcal, Carbohydrate 15 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 6 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving

MANTECADITOS (PUERTO RICAN THUMBPRINT COOKIES)



Mantecaditos (Puerto Rican Thumbprint Cookies) image

Provided by Delish D'Lites

Categories     Dessert

Time 40m

Number Of Ingredients 9

1 cup vegetable shortening ((AKA 8 oz))
2 sticks salted butter, softened to room temp ((AKA 1 cup of butter))
1¾ cup granulated sugar
3 egg yolks
1 tsp almond extract
1/2 tsp salt
4 cups all purpose flour (sifted)
guava jelly or paste
nonpareil sprinkles (for garnish)

Steps:

  • Preheat the oven to 350 degrees F. Combine the shortening, butter and sugar in a bowl. Blend with an electric mixer or wooden spoon until the mixture is fluffy.
  • Add the egg yolks, almond extract, and salt. Mix thoroughly to combine.
  • Slowly incorporate the flour into the shortening/butter mixture. If the dough is too sticky, add more flour, 1/4 cup at a time.
  • Divide dough into small balls, about 1 ½ teaspoons each.
  • Create an indent in each cookie with your thumb.
  • Add a small cube of guava jelly or paste (about 1/4 teaspoon). Top with nonpareil sprinkles.
  • Bake for 15-20 minutes at 350 degrees F or until edges are golden.
  • Cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.

JAM THUMBPRINT COOKIES



Jam Thumbprint Cookies image

Provided by Ina Garten

Categories     dessert

Time 2h15m

Yield 32 cookies

Number Of Ingredients 8

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Steps:

  • Preheat the oven to 350 degrees F.
  • In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

COCONUT GUAVA THUMBPRINT COOKIES



Coconut Guava Thumbprint Cookies image

Provided by Food Network

Categories     dessert

Time 55m

Yield about 24 cookies

Number Of Ingredients 10

1 1/4 cups grated sweetened coconut
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/4 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
2/3 cup guava

Steps:

  • Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
  • Place the grated coconut in a shallow bowl and set aside.
  • Combine the flour, baking soda, salt and oats in a large mixing bowl.
  • In another bowl, cream together the butter and brown sugar until light and fluffy. Then beat in the egg and vanilla. Add the flour mixture and mix just until combined.
  • To shape cookies, roll the batter between your hands to form balls the size of a large walnut. Roll in the grated coconut to coat, then place on the cookie sheet and flatten to 2 inch circles with the palm of your hand. With your thumb, make a depression in the center of each and fill with a generous teaspoon of jam. Bake 20 to 25 minutes, until lightly browned. Transfer to racks to cool.

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