SMUCKERS THUMBPRINT COOKIES RECIPES

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SMUCKER'S THUMBPRINT COOKIES RECIPE - FOOD.COM



Smucker's Thumbprint Cookies Recipe - Food.com image

Make and share this Smucker's Thumbprint Cookies recipe from Food.com.

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 36 cookies

Number Of Ingredients 6

1 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
1/2 cup smucker jam (I use the seedless straberry or raspberry one)

Steps:

  • Cream butter& sugar, stir in vanilla.
  • Mix in flour and salt.
  • Chill dough 2 hours (I never do this).
  • Shape rounded teaspoons of dough into balls.
  • Place on ungreased cookie sheet,flatten shighlty.
  • Indent centers and fill with jam.
  • Bake at 375 for about 12 minutes.
  • Watch the bottoms as they are alot like shortbread cookies and the bottoms get brown quickly.

Nutrition Facts : Calories 88.6, FatContent 5.2, SaturatedFatContent 3.2, CholesterolContent 13.6, SodiumContent 78.9, CarbohydrateContent 9.8, FiberContent 0.2, SugarContent 3.6, ProteinContent 0.8

FRUITY THUMBPRINT COOKIES - SMUCKER'S



Fruity Thumbprint Cookies - Smucker's image

Total Time 1 hours 45 minutes0S

Prep Time 20 minutes0S

Cook Time 20 minutes0S

Yield 48

Number Of Ingredients 11

1 cup unsalted butter, at room temperature
3 1/2 tablespoons Truvia™ natural sweetener
1/4 cup Sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons corn starch
1/4 teaspoon Salt
2 egg whites
2 cups finely chopped pecans
1/2 cup Smucker's Strawberry Preserves with Truvia™ or Blackberry Jam with Truvia™

Steps:

  • 1. HEAT oven to 350°F. Adjust rack to middle position.
  • 2. BEAT butter, Truvia™ natural sweetener, sugar, egg and vanilla in large mixing bowl with mixer. Blend flour, corn starch and salt together in medium bowl. Fold dry ingredients into creamed mixture.
  • 3. BEAT egg whites in shallow bowl until foamy. Place pecans in separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between hands. Dip each dough ball into egg whites, then roll into pecans. Place on baking sheet. Using back of teaspoon or thumb, make rounded indentation in top of each cookie.
  • 4. BAKE 16 minutes. Remove from oven. It may be necessary to create the indentation once again with spoon. Place 1/2 teaspoon preserves into indentation of each cookie. Return to oven and bake an additional 2 to 4 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.

Nutrition Facts : Calories 90, CarbohydrateContent 7, CholesterolContent 15, FatContent 7, FiberContent 1, ProteinContent 1, SaturatedFatContent 3, ServingSize 1 cookie, SodiumContent 15, SugarContent 1

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