Skinny Strawberry Nut Thumbprints Recipes

SUGAR-FREE STRAWBERRY THUMBPRINT COOKIES

Steps:

• Place the oven rack in the center of your oven, and preheat to 350.
• Line cookie sheets with parchment paper, or spray with non-stick spray.
• Stir the preserves and mash up any chunks of strawberries so the preserves are as smooth as possible. Set aside.
• Using an electric mixer or hand mixer, cream the butter and sugar until very light and fluffy, at least 3 minutes. Add the egg yolk and the vanilla and beat until well-combined.
• In a separate bowl, whisk the flour and salt together and add to the butter mixture. Beat just until combined.
• In a small bowl, beat the egg white until frothy.
• Place the nuts on a small plate or shallow dish or bowl.
• Roll the dough into 1-inch balls. (If the dough is too soft to roll into balls, refrigerate for about 30 minutes). Coat each ball of dough with the egg white, roll lightly in the nuts, and place on the prepared cookie sheet.
• With your thumb or the rounded end of a wooden spoon, make an indentation in the middle of each cookie and fill with about 1/4 to 1/2 teaspoon of preserves.
• Bake for 13-15 minutes, or until the cookies are set and the nuts are nicely browned.
• Wait a few moments, then remove to a rack to cool completely.
• NOTE: If you are planning to store the cookies for any length of time, you night want to bake them without the preserves and fill them right before serving.

OLD FASHIONED THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 line a baking sheet with parchment paper.
• Cream together butter, shortening, and sugar with an electric mixer.
• Add in eggs, vanilla, and instant pudding mix. Continue mixing until thoroughly incorporated.
• In a separate bowl stir together flour, baking powder and salt.
• Add the flour mixture to the butter mixture a little at a time mixing between additions until all the flour is incorporated.
• Scoop out dough by the tablespoonful and shape into balls. Place on the prepared baking sheet about 2 inches apart, using your finger or the handle of a wooden spoon press into the center of each ball to create an indentation. Spoon jam into the center of each cookie.
• Bake for 12-15 minutes or until set and lightly golden brown around the edges.
• Remove from the oven and allow to cool on the baking sheet for 5 minutes before removing to a cooling rack to 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.

SKINNY STRAWBERRY-NUT THUMBPRINTS

Steps:

• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, cinnamon, and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in the 2 egg whites and the vanilla until combined. Beat in as much of the all-purpose flour and whole wheat flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the oats. Cover and chill dough about 2 hours or until easy to handle.
• Preheat oven to 375° F. Lightly grease two large cookie sheets or line with parchment paper. Shape dough into 3/4-inch balls. In a small bowl, lightly beat the 1 egg white; roll dough balls in egg white. Roll dough balls in nuts to coat. Place on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie.
• Bake for 7 to 8 minutes or until edges are golden brown. If indentations puff during baking, gently press the back of a measuring teaspoon into indentations when cookies are removed from oven. Cool cookies on cookie sheets for 1 minute. Transfer cookies to a wire rack to cool.
• Just before serving, spoon preserves into indentations in cookies.