LAND O LAKES RASPBERRY THUMBPRINT COOKIES RECIPES

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HOLIDAY THUMBPRINT COOKIES RECIPE | LAND O’LAKES



Holiday Thumbprint Cookies Recipe | Land O’Lakes image

Assemble a beautiful holiday cookie tray using this traditional but easy cookie with many variations.

Provided by Land O'Lakes

Categories     Shaped    Thumbprint    Sweet    Baking    Cookie    Dessert    Cookie    Dessert

Total Time 1 hours 1 minutes

Prep Time 1 hours 0 minutes

Yield 60 cookies

Number Of Ingredients 14

Cookie
2 large Land O Lakes® Eggs
2 cups all-purpose flour
1 cup Land O Lakes® Butter softened
1/2 cup firmly packed brown sugar
1 teaspoon vanilla or almond extract
1/8 teaspoon salt
Suggested Coatings
2 1/2 cups finely chopped peanuts, almonds, pecans or walnuts
Suggested Toppings
Caramels, cut in half
Chocolate stars
Fruit preserves
Maraschino cherries

Steps:

  • Heat oven to 350°F.
  • Separate eggs; place egg whites into bowl and egg yolks into bowl. Beat egg whites with fork until foamy; set aside.
  • Place all remaining cookie ingredients in bowl with egg yolks. Beat at low speed, scraping bowl often, until mixture forms a dough.
  • Shape rounded teaspoonfuls of dough into 1-inch balls. Dip each into egg white; roll in nuts. Place 1 inch apart onto lightly greased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 8 minutes.
  • Remove cookies from oven; fill centers with choice of filling. Continue baking 6-10 minutes or until lightly browned. Remove to cooling racks. Cool completely.

Nutrition Facts : Calories 90 calories, FatContent 6 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 65 milligrams, CarbohydrateContent 6 grams, FiberContent <1 grams, SugarContent grams, ProteinContent 2 grams

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS RECIPE - FOOD.COM



Raspberry Almond Shortbread Thumbprints Recipe - Food.com image

This is a great recipe I stumbled across on the inside of a Land O Lakes butter box! I remember thinking that it looked good but recipes inside boxes couldn't possibly be good. Boy was I wrong. This one gets more compliments. Be sure to use real butter and roll small balls as it will help your cookies look better. The prep time does not including cooking time or cooling time.

Total Time 15 minutes

Prep Time 15 minutes

Yield 40-48 cookies

Number Of Ingredients 8

2/3 cup sugar
1 cup butter (no substitutes)
1/2 teaspoon almond extract
2 cups flour
1/2 cup raspberry jam (seedless is my preference)
1 cup powdered sugar
1 1/2 teaspoons almond extract
2 -3 teaspoons water

Steps:

  • Heat oven to 350°F
  • In large mixer bowl combine sugar, butter, and almond extract.
  • Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
  • Reduce speed to low; add flour.
  • Continue beating until well mixed (1 to 2 minutes).
  • Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets.
  • With thumb, make indentation in center of each cookie (edges may crack slightly).
  • Fill each indentation with about ¼ t. jam.
  • Bake for 14 to 18 minutes or until edges are lightly browned.
  • Let stand 1 minute; remove from cookie sheet.
  • Glaze:.
  • In small bowl stir together powdered sugar and 1½ t. almond extract.
  • Gradually stir in enough water for a thin glaze.
  • Drizzle over cooled cookies.
  • TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.

Nutrition Facts : Calories 99.7, FatContent 4.7, SaturatedFatContent 2.9, CholesterolContent 12.2, SodiumContent 42, CarbohydrateContent 13.9, FiberContent 0.2, SugarContent 8.2, ProteinContent 0.7

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