FESTIVE THUMBPRINTS
I never cared for jam-filled thumbprints, so I decided to fill them with frosting instead. This makes them easy to ship, which you can't do with the sticky jam filling. I sent these to my daughter while she was serving in Iraq, and they made the long haul in perfect condition. -Wendy Schlueter, Babbitt, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Place sprinkles in a shallow bowl or bowls., Shape dough into 1-in. balls; dip tops in sprinkles. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Using a wooden spoon handle, enlarge any indentations that may have narrowed or closed. Remove from pans to wire racks to cool., For filling, bring sugar, butter and milk to a boil in a small saucepan, stirring constantly. Cook and stir 1 minute. Remove from heat. Add candy coating and vanilla; stir until smooth. Divide filling between 2 bowls. Using food coloring, tint filling in one bowl red and in the other bowl green. Spoon fillings into indentations; let stand until set.,
Nutrition Facts : Calories 114 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 53mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
JAM THUMBPRINTS
Delicious and attractive little cookies, with a thumb indentation filled with preserves. Fill with different colored preserves for an interesting presentation.
Provided by Esther Kenagy
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
- Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
- Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 12.4 g, Cholesterol 30.6 mg, Fat 7.9 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 3.6 g, Sodium 90.3 mg, Sugar 5.8 g
RASPBERRY PISTACHIO THUMBPRINTS
Thumbprint cookies are a Christmas classic, and I especially like my updated version with pistachios. The rich, buttery bites are not only delicious, but they are also pretty enough to give for gifts-if you manage to share them! -Laura Murphy, Columbus, Mississippi
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam., Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 65mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
THUMBPRINT COOKIES
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
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
JEWELED COCONUT DROPS
Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.
Nutrition Facts : Calories 220 calories, Fat 11g fat (8g saturated fat), Cholesterol 22mg cholesterol, Sodium 142mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
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