NONPAREIL COOKIES RECIPES
PERFECT THUMBPRINT COOKIES | ALLRECIPES
My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.
Provided by Chef John
Categories Desserts Cookies Thumbprint Cookie Recipes
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 20 to 24 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 138.9 calories, CarbohydrateContent 22.8 g, CholesterolContent 22.5 mg, FatContent 4.9 g, FiberContent 0.3 g, ProteinContent 1 g, SaturatedFatContent 3 g, SodiumContent 33.2 mg, SugarContent 15.1 g
ITALIAN SPRINKLE COOKIES
A soft buttery cookie filled with lemon and almond topped with a glaze and sprinkles.
Provided by Megan
Prep Time 20 minutes
Cook Time 10 minutes
Yield 42
Number Of Ingredients 13
Steps:
- Cookies
- Glaze
More about "nonpareil cookies recipes"
PERFECT THUMBPRINT COOKIES | ALLRECIPES
My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.
From allrecipes.com
Reviews 4.5
Total Time 50 minutes
Category Desserts, Cookies, Thumbprint Cookie Recipes
Calories 138.9 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 50 minutes
Category Desserts, Cookies, Thumbprint Cookie Recipes
Calories 138.9 calories per serving
- 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.
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