Santasthumbprints Recipes

OATMEAL JAM THUMBPRINT COOKIE RECIPE

Steps:

• Preheat the oven 350.
• Line you baking sheets with parchment paper or spray with non-stick cooking spray.
• In a mixing bowl, cream the butter, brown sugar, egg and vanilla.
• Stir in the oatmeal and flour.
• Place the chopped nuts in a shallow dish.
• Put the chopped nut in a shallow dish like a pie plate.
• Scoop out dough with a #40 scoop and roll the balls of dough through the nuts until the cookie dough is completely coated in nuts.
• Place the balls on the prepared baking sheets.
• Using your thumb or the back of a 1 tsp measuring spoon, make an indent in each cookie.
• Fill each indent with jam.
• Bake at 350 degrees for 12-15 minutes.
• Cool and enjoy!

SANTA'S THUMBPRINTS

Steps:

• Heat oven to 350 degrees.
• Beat Crisco and sugar until fluffy.
• Beat in egg and vanilla.
• Add combined oats, flour and salt; mix well.
• Form 1 inch balls; roll in nuts.
• Place 2 inches apart on ungreased cookie sheet.
• Press centers with thumb; fill with preserves.
• Bake 12 to 15 minutes or until light golden brown.
• Remove to wire rack; cool completely.

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.