Espresso Thumbprint Cookies Cookie Exchange Quantity Recipes

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THUMBPRINT COOKIES



Thumbprint Cookies image

They say that good things come in small packages, and these jam-packed Thumbprint Cookies are proof. Fill yours with apricot, raspberry or even mint jelly-whatever suits your palate. You can't go wrong. This Thumbprint Cookies recipe won't let you! It's been tested to perfection. The shortbread-style cookie dough is a breeze to throw together and work with. It also bakes up deliciously, making some of the best Thumbprint Cookies you've ever tasted. It's not too sweet, which allows the jam to shine through. But the best part about these jam-filled cookies has got to be the almonds. Each ball of dough is rolled in finely chopped almonds before baking, which enriches the dough and adds a nubby texture that's truly delightful! So if you've been looking for classic Thumbprint Cookies that taste just like grandma's, search no more-you've found them!

Categories     Dessert

Time 1h20m

Yield 36

Number Of Ingredients 9

1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg, separated
1 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Jelly

Steps:

  • Heat oven to 350°F.
  • Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together.
  • Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each.
  • Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Fill thumbprints with jelly.

Nutrition Facts : Calories 85, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 30 mg

PEANUT BUTTER BLOSSOMS (COOKIE EXCHANGE QUANTITY)



Peanut Butter Blossoms (Cookie Exchange Quantity) image

Whether you need the "just right" choice for the annual holiday cookie exchange, or whether you'd like to make a special dressed-up version of the classic peanut butter cookie, you'll find that adding sweet chocolate kisses to this salty cookie goodness creates peanut blossom cookies, a match made in baking heaven.

Categories     Dessert

Time 1h25m

Yield 84

Number Of Ingredients 10

1 cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup butter, softened
2 eggs
3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
Additional granulated sugar (about 2 tablespoons)
About 7 dozen Hershey's® Kisses® Brand milk chocolates

Steps:

  • Heat oven to 375°F. In large bowl, beat 1 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
  • Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.

Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g

ESPRESSO THUMBPRINT COOKIES



Espresso Thumbprint Cookies image

Chocolate cookies topped with espresso filling make a delicious dessert - perfect to serve a bunch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 42

Number Of Ingredients 12

3/4 cup sugar
3/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 3/4 cups Gold Medal™ all-purpose flour
3 tablespoons unsweetened baking cocoa
1/4 teaspoon salt
Crushed hard peppermint candies, if desired
1/4 cup whipping cream
2 teaspoons instant espresso coffee granules
1 cup milk chocolate chips
1 tablespoon coffee-flavored liqueur, if desired

Steps:

  • Heat oven to 350°F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms.
  • Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie, but do not press all the way to cookie sheet.
  • Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in 1-quart saucepan, mix whipping cream and instant coffee. Heat over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool about 10 minutes or until thickened.
  • Spoon rounded 1/2 teaspoon espresso filling into indentation in each cookie. Top with crushed candies.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g

ESPRESSO THUMBPRINT COOKIES



Espresso Thumbprint Cookies image

All the essential food groups in this one :-) You can also finish with a small amount of crushed peanuts or peanut butter chips.

Provided by tonyp063

Categories     Drop Cookies

Time 30m

Yield 3 1/2 dozen

Number Of Ingredients 11

3/4 cup sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
1/4 cup heavy whipping cream
2 teaspoons instant espresso coffee powder (dry)
1 cup milk chocolate chips
1 tablespoon coffee-flavored liqueur (optional)

Steps:

  • Heat oven to 350°F Beat sugar, butter, vanilla and egg in a large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb or end of a wooden spoon into the center of each cookie. Do not press all the way to the cookie sheet.
  • Bake 7 minutes to 11 minutes or until edges are firm. Quickly remake indentations with the end of a wooden spoon if necessary. Immediately remove from cookie sheet to wire rack.
  • Cool completely, about 30 minutes. Meanwhile, make Espresso Filling.
  • Spoon a rounded 1/2 teaspoon Espresso Filling into indentation in each cookie.
  • ESPRESSO FILLING.
  • Mix whipping cream and instant coffee in 1-quart saucepan. Heat over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur, if desired. Cool about 10 minutes or until thickened.

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