THUMBPRINT COOKIES WITHOUT EGGS RECIPES
EGGLESS THUMBPRINT COOKIES RECIPE - MOMMY'S HOME COOKING
These Eggless Thumbprint Cookies are a wonderful treat for this holiday season! They are gorgeous, delicious, and guaranteed show stoppers at any holiday party. Sharing is highly recommended.
Provided by Oriana Romero
Categories Dessert
Total Time 29 minutes
Prep Time 15 minutes
Cook Time 14 minutes
Yield 30
Number Of Ingredients 9
Steps:
- Line two baking sheets with parchment.
- In a large bowl, whisk together flour, cornstarch, and salt.
- In another bowl, beat butter and sugar, scraping bowl often, until creamy, pale and fluffy, about 5 minutes. Add vanilla; mix to incorporate. Then add dry ingredients in two batches and continue beating at low speed, scraping bowl often, until well mixed.
- Shape dough into 1-inch balls. You can also use a small ice cream and scoop 1” balls. Place balls onto prepared baking sheets. Make an indentation in the center of each cookie with your thumb or with or the rounded back of a teaspoon (edges may crack slightly). Refrigerate for at least 2 hours up to 4 days.
- Preheat oven to 350º F (180º C).
- Fill each indentation to the brim with jam, about 1/4 - 1/3 teaspoon each. Place them in the prepared baking sheet 2-inch apart. IMPORTANT NOTE: if you decide to fill the cookies with any type of chocolate, caramel, lemon curd, or dulce de leche the cookies must be filled after baking once they are completely cool.
- Bake for 14-16 minutes, or until edges are lightly browned. Let stand 5 minutes on cookie sheets; remove to cooling rack.
- Combine all glaze ingredients in a bowl with whisk until smooth. Drizzle over cookies, if desired.
Nutrition Facts : Calories 135 kcal, CarbohydrateContent 19 g, FatContent 6 g, SaturatedFatContent 3 g, CholesterolContent 16 mg, SodiumContent 2 mg, SugarContent 11 g, ServingSize 1 serving
THUMBPRINT COOKIES I RECIPE | ALLRECIPES
I usually make these around Christmas.
Provided by C. Keith
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 2 dozen
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, CarbohydrateContent 25 g, CholesterolContent 35.8 mg, FatContent 9.8 g, FiberContent 0.6 g, ProteinContent 2.1 g, SaturatedFatContent 5.2 g, SodiumContent 116 mg, SugarContent 13.1 g
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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.
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Calories 138.9 calories per serving
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A signature Christmastime sweet, our tiny almond-flavored cookies bear the print of the baker's thumb, which is gently pressed into the partially baked cookie to create a well. A dollop of apricot, red currant, or raspberry jam fills the center. If you use fruit preserves you've put up yourself, the signature is even more personal.
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- Bake 10 minutes, remove from oven, and press down the centers again. Rotate sheets, and bake until golden brown, 8 to 10 minutes more. Transfer sheets to a wire rack to cool slightly. Fill center of each cookie with about 1 teaspoon jam. Let cool completely. Thumbprints can be stored at room temperature in an airtight container, between parchment, up to 1 day (or 3 days, if not filled with jam).
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THUMBPRINT COOKIES RECIPE | MARTHA STEWART
A signature Christmastime sweet, our tiny almond-flavored cookies bear the print of the baker's thumb, which is gently pressed into the partially baked cookie to create a well. A dollop of apricot, red currant, or raspberry jam fills the center. If you use fruit preserves you've put up yourself, the signature is even more personal.
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