Moms Thumbprint Cookies Recipes

TURTLE THUMBPRINT COOKIES

Steps:

• Beat butter with an electric mixer for 30 seconds. Add sugar and continue beating until combined and creamy. Add egg yolk, milk, and vanilla and beat until well combined.
• Sift flour, cocoa powder, and salt together in a separate bowl. Add flour mixture to the butter mixture a little at a time {trying to avoid a cocoa cloud - quite messy!} and beat until well combined.
• Wrap the cookie dough in plastic wrap and chill for a couple hours.
• Chop the pecans pretty fine...
• Enlist helpers to unwrap the caramels.
• Heat unwrapped caramels and whipping cream in a small saucepan over low heat until nice and smooth.
• Preheat oven to 350 degrees. Shape the dough into 1-inch balls and roll the balls in slightly beaten egg white. Then roll in pecans until coated. Reece did an entire tray all by himself and he's six. Bryce's balls were not exactly round per se, but who cares!
• Place balls on a lightly greased cookie sheet about one inch apart. Use your thumb to press in the center, making an indention.
• If you have a helper with smaller fingers, you may want to secretly use your thumb or else there won't be a lot of room for the caramel and that, my friends, would be a catastrophe.
• Bake for 10 minutes or until edges are set. If the indention has disappeared during baking, use a measuring spoon to re-create the indention. {I actually used a carrot - LOL!}
• Spoon caramel mixture into the center of the cookies and remove to a wire rack and let cool. {If the caramel has thickened too much, just reheat on low until it reaches a thinner consistency.}
• Be careful not to overfill the cookies...
• Once the cookies have cooled, melt chocolate chips and shortening in microwave by heating in 15 second intervals, stirring in between.
• Drizzle the chocolate over the tops of the cookies and get ready to enjoy!

THUMBPRINT COOKIES

Steps:

• In a large bowl, cream together butter and ½ cup of sugar. Add egg and vanilla, mix to combine.
• In a separate bowl, whisk together flour and salt. With the mixer on low, gradually add the flour mixture to the butter mixture. Beat until completely combined. Cover and chill for 30 minutes.
• Preheat oven to 350 degrees F. Line two baking sheets with parchment or silicone mats. Set aside.
• Place remaining ¼ cup of granulated sugar in a small dish.
• Scoop the chilled dough into heaping tablespoons (I like to use a cookie scoop for this step) and roll into balls. Roll the dough balls in the granulated sugar. Place on prepared baking sheets.
• Use your thumb or finger to create an indent in the center of each ball. Spoon about ¼ - ½ teaspoon of jam into the center of each cookie. Place the baking sheets back in the refrigerator or freezer to chill for about 10 more minutes.
• Bake at 350 degrees F for 12-14 minutes, or until the cookies are set and golden brown on the bottom. Cool on the baking sheets for about 5-10 minutes before transferring to wire racks to cool completely.

MOM'S CREAM CHEESE THUMBPRINT COOKIES

Steps:

• Cream the Butter, Shortening Cream cheese, sugar and vanilla until light and fluffy.
• Mix flour and salt in a separate bowl.
• Add flour mixture in small batches to the butter mixture mixing well.
• Chill dough for 2-3 hours.
• Roll into 1"balls dip in egg white and roll in chopped nuts.
• Fill with Raspberry or Apricot Jam.
• Bake at 350 for 10-13 minutes.

MOM'S THUMBPRINT COOKIES

Steps:

• Preheat oven to 350'.
• Cream butter and sugar in a large bowl.
• Add yolk and mix.
• Add flour, beat until well blended.
• In a small bowl, lightly beat egg white.
• Form dough into small balls.
• Dip each ball in egg white and roll in nuts, place on a cookie sheet.
• Bake 5 minutes.
• Make depression in each cookie, the back of a small measuring spoon works well.
• Bake 10 more minutes.
• Cool, add small spoonful of jelly in the depression of each cookie.
• Substitutions: may use walnuts or almonds, instead of pecans.
• May use icing instead of jelly.