Fudge Raspberry Thumbprint Cookies Recipes

CHOCOLATE FUDGE THUMBPRINT COOKIES

Steps:

• Preheat oven 325 degrees.
• Mix margarine, light brown sugar, and vanilla till smooth.
• Beat in 1/2 cup corn syrup and egg.
• Blend in 3 cups of flour and salt, adding more flour if necessary to make dough.
• You can refrigerate at this point for 48 hours.
• Roll dough into 1 inch balls, roll in nuts to coat.
• Place on ungreased sheet 2 inches apart. Press thumb into ball.
• Fill with prepared filling:.
• Warm 1/3 cup light corn syrup in saucepan or carefully in microwave.
• Add chocolate chips; heat and stir till melted and mixed.
• Let cool till you can handle it easily. Then put into pastry bag or sealable bag. (Cut SMALL snip from bottom corner).
• Fill hollow thumbprints with chocolate mix.
• Bake 10-12 minutes or till firm.
• Cool on wire rack.

FUDGE RASPBERRY THUMBPRINT COOKIES

Steps:

• HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
• BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
• BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
• BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon hot fudge topping into the indentation of each cookie. Then place about 1/2 teaspoon jam on top of the hot fudge. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooking rack to cool completely.

FUDGE RASPBERRY THUMBPRINT COOKIES

Steps:

• Heat oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
• Beat brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
• Beat egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
• Bake 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon hot fudge topping into the indentation of each cookie. Then place about 1/2 teaspoon jam on top of the hot fudge. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooking rack to cool completely.

FUDGE RASPBERRY THUMBPRINT COOKIES

Steps:

• Heat oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
• Beat brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
• Beat egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
• Bake 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon hot fudge topping into the indentation of each cookie. Then place about 1/2 teaspoon jam on top of the hot fudge. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooking rack to cool completely.