THUMBPRINT COOKIES I
I usually make these around Christmas.
Provided by C. Keith
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F. Grease cookie sheets.
- Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
- Add vanilla, flour and salt, mixing well.
- Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
- Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 25 g, Cholesterol 35.8 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 116 mg, Sugar 13.1 g
WALNUT THUMBPRINTS
I made these cookies for a Christmas cookie exchange and they were a hit. They are not too hard to make. The recipe is from the 2001 Taste of Home Best of Country Cooking. Enjoy!
Provided by SweetSueAl
Categories Dessert
Time 43m
Yield 3 dozen, 12 serving(s)
Number Of Ingredients 10
Steps:
- In mixing bowl, cream the butter and brown sugar. Beat in egg & vanilla.
- Combine dry ingredients; gradually add to the creamed mixture.
- Refrigerate for 30 minutes.
- Roll into 1-inch balls.
- Place 2-inches apart on greased baking sheets.
- Using the end of a wooden spoon handle, make an indentation in the center of each ball.
- Combine filling ingredients.
- Spoon about 1 teaspoonful into each cookie.
- Bake at 350 degrees for 11 to 13 minutes or until lightly browned.
- Cool for 5 minutes before removing to wire racks.
Nutrition Facts : Calories 319, Fat 15.6, SaturatedFat 6.2, Cholesterol 40.1, Sodium 175.1, Carbohydrate 42.3, Fiber 1.1, Sugar 26.9, Protein 4.1
ALMOND-WALNUT THUMBPRINT MACAROONS
These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker who remembers her mother making something similar when the family lived in Iraq. Ms. Khalastchy moved from Baghdad to London in the 1970s, but she remembers her mother making cookies like these and then sending them to be baked in the public oven because there was no oven at home then. Ms. Khalastchy has tinkered with the recipe, substituting walnuts for some of the almonds and adding an egg yolk to the traditional whites.
Provided by Joan Nathan
Categories snack, cookies and bars, dessert
Time 8h50m
Yield About 3 dozen cookies
Number Of Ingredients 8
Steps:
- Put the almonds in a food processor fitted with a steel blade and pulse until mostly powdered with a few crunchy bits remaining, about 15 pulses. Transfer to a large bowl. Put the walnuts in the food processor and pulse until mostly powdered. Add the walnuts to the almonds.
- Add the sugar, cardamom, egg and egg whites to the bowl and, using one hand, mix to combine. Cover with a towel and let the mixture sit for at least 8 hours or overnight to dry out a bit.
- Heat the oven to 325 degrees and line 2 baking sheets with parchment paper. Pour rose water or 1 cup of water in a small shallow bowl. Dampen your hands with the rose water and scoop up about a tablespoon of the dough at a time, pressing it into walnut-size balls. Place the macaroons on the baking sheets about 2 inches apart and flatten them slightly. Use your thumb to make a small indentation in the middle of each.
- Transfer the baking sheets to the oven and cook for 15 minutes, then remove and put either 1/4 teaspoon of the raspberry jam or a pistachio in each thumbprint. Rotate the pans and continue baking for 10 more minutes or until golden and firm. Cool to room temperature on the baking sheets and serve or freeze.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 6 grams, TransFat 0 grams
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- Preheat your oven to 350°. In a medium bowl, mix shortening, butter, sugar, egg yolk, and vanilla until smooth. Blend flour and salt into the mixture. Roll into one inch balls, dip balls into slightly beaten egg white, then roll into chopped nuts. Arrange on a lined cookie sheet and indent the middle of each cookie gently with your thumb. Bake at 350° for 10 to 12 minutes. Allow to cool completely.
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