BETTER HOMES AND GARDENS THUMBPRINT COOKIES RECIPES

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JAM THUMBPRINTS | BETTER HOMES & GARDENS



Jam Thumbprints | Better Homes & Gardens image

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 35 minutes

Prep Time 25 minutes

Yield about 30 cookies

Number Of Ingredients 8

? cup butter, softened
½ cup sugar
2 egg yolks
1 teaspoon vanilla
1?½ cups all-purpose flour
2 egg whites, lightly beaten
1 cup finely chopped walnuts, hazelnuts, or pecans
? - ½ cup jam or preserves, chocolate-hazelnut spread, and/or desired-flavor fruit curd

Steps:

  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 60 minutes or until easy to handle.
  • Preheat oven to 375°F. Grease cookie sheets or line with parchment paper; set aside. Shape dough into 1-inch balls. Roll balls in egg whites; roll balls in walnuts. Place 1 inch apart on the prepared cookie sheets. Press your thumb into the center of each ball. Bake for 10 to 12 minutes or until bottoms are light brown. If the cookie centers have puffed up during baking, repress with the back of a small spoon. Transfer to a wire rack and let cool. Just before serving, fill centers with jam.

Nutrition Facts : Calories 112 calories, CarbohydrateContent 11 g, CholesterolContent 25 mg, FatContent 7 g, ProteinContent 2 g, SaturatedFatContent 3 g, SodiumContent 35 mg, SugarContent 5 g

ROSEMARY-KISSED ORANGE THUMBPRINT COOKIES TUSCANO | BETTER ...



Rosemary-Kissed Orange Thumbprint Cookies Tuscano | Better ... image

Make these bright cookies with a hint of rosemary for a special twist on a classic dessert.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Yield 24 cookies

Number Of Ingredients 9

1 cup all-purpose flour
½ cup cornstarch
1 teaspoon snipped fresh rosemary
¼ teaspoon salt
¾ cup butter, softened
? cup powdered sugar
Few drops almond extract
¼ cup orange marmalade
Powdered sugar

Steps:

  • In a small bowl stir together flour, cornstarch, rosemary, and salt; set aside. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/3 cup powdered sugar and the almond extract; beat until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Wrap and chill dough for 1 hour or until easy to handle.
  • Preheat oven to 325 degrees F. Line two baking sheets with parchment paper; set aside. Shape dough into twenty-four 1-1/4-inch balls. Arrange 2 inches apart on prepared baking sheets. Use thumb to make indentations in each cookie. Spoon about 1/2 teaspoon marmalade into center of each.
  • Bake about 14 minutes or until edges are lightly golden. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool. Sprinkle with additional powdered sugar.

Nutrition Facts : Calories 105 calories, CarbohydrateContent 13 g, CholesterolContent 15 mg, FatContent 6 g, ProteinContent 1 g, SaturatedFatContent 4 g, SodiumContent 67 mg, SugarContent 6 g

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