PINEAPPLE THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 36 cookies
Number Of Ingredients 14
Steps:
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, brown sugar and 1/3 cup granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, then the lemon juice. Reduce the mixer speed to medium low; mix in the dried pineapple, then the flour mixture until combined. Cover and refrigerate until firm, about 30 minutes.
- Meanwhile, combine the crushed pineapple, cream cheese, the remaining 2 teaspoons granulated sugar, the vanilla and lemon zest in a bowl with a rubber spatula, breaking up any large pineapple pieces. Refrigerate until slightly firm, at least 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 1-inch balls; arrange 2 inches apart on the baking sheets. Indent each with the back of a floured 1/4 teaspoon measuring spoon; brush with milk.
- Bake, switching the pans halfway through, until the cookies are slightly puffed, 10 to12 minutes. Remove from the oven andre-indent; spoon in the filling. Return to the oven until lightly browned, 6 to 8 more minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely. Top with dried pineapple.
BEST EVER THUMBPRINT COOKIES
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
PINEAPPLE-COCONUT THUMBPRINT COOKIES
Gather the whole family to make these Pineapple-Coconut Thumbprint Cookies from My Food and Family. Fill these tasty coconut thumbprint cookies with pineapple preserves and bake for a great dessert everyone will love.
Provided by My Food and Family
Categories Festive 2019
Time 50m
Yield 20 servings, 2 cookies each
Number Of Ingredients 3
Steps:
- Heat oven to 350°F.
- Prepare dough from Easy Cut-Out Cookies recipe.
- Roll into 40 balls, using about 1 Tbsp. dough for each ball. Roll, 1 at a time, in coconut until evenly coated on all sides with coconut.
- Place, 1 inch apart, on baking sheets sprayed with cooking spray. Use thumb to indent centers; fill with preserves, adding about 1/4 tsp. preserves to each indentation.
- Bake 13 to 15 min. or until coconut is lightly toasted. Cool 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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