THUMBPRINT SUGAR COOKIE RECIPE RECIPES

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THUMBPRINT BUTTER COOKIES RECIPE: HOW TO MAKE IT



Thumbprint Butter Cookies Recipe: How to Make It image

These buttery little rounds add beautiful color to a platter of treats. Fill the thumbprint in the center with any fruit preserves you like. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 2-1/2 dozen.

Number Of Ingredients 11

6 tablespoons butter, softened
1/2 cup sugar
1 large egg, room temperature
2 tablespoons canola oil
1 teaspoon vanilla extract
1/4 teaspoon butter flavoring
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons apricot or other fruit preserves

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in egg, oil, vanilla and butter flavoring. In another bowl, whisk together flour, cornstarch, baking powder and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes., Remove from pans to wire racks to cool. Fill with preserves.

Nutrition Facts : Calories 75 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 52mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

HEART THUMBPRINT COOKIES RECIPE - PUREWOW



Heart Thumbprint Cookies Recipe - PureWow image

Roses are red, violets are blue. These cookies are cute, and so easy…too. Um, on second thought, we’ll let the heart thumbprint cookies do the talking. “This is just a variation on a traditional thumbprint cookie,” says recipe developer Erin McDowell, “but there are...

Provided by Erin McDowell

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 24 servings

Number Of Ingredients 10

½ cup (113g) unsalted butter, at room temperature
½ cup (106g) light brown sugar
1 large (56g) egg
1 large (21g) egg yolk
1½ teaspoons vanilla extract
2¼ cups (270g) all-purpose flour
1 teaspoon baking powder
¾ teaspoon fine sea salt
1 tablespoon heavy cream, plus more as needed
? cup (113g) jelly, jam or fruit preserves (see note)

Steps:

  • 1. Preheat the oven to 375�F. Line two baking sheets with parchment paper. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, about 4 minutes. Add the egg and mix to combine. Scrape the side and bottom of the bowl, then add the egg yolk and vanilla, and mix to combine. 3. In a medium bowl, whisk the flour, baking powder and salt. Add the dry ingredients to the mixer and mix until the dough just starts to come together, about 2 minutes. It should appear a bit dry and crumbly. Add the cream and mix to combine. If the dough still seems too dry, add more cream, 1 tablespoon at a time, just until it comes together. 4. Divide the dough into 24 even pieces, then roll each into a ball. Place the balls on the prepared baking sheets, staggering the rows of cookies and leaving about 1� inches between each one. Use your thumb or a finger to gently press into the dough diagonally toward the left side, then rotate your finger to press again on toward the right side, making a heart shape. 5. Transfer the trays to the oven and bake until lightly golden at the edges, 9 to 12 minutes, rotating the trays between oven racks halfway through baking. While the cookies bake, ready the jam and a small spoon (or put the jam in a piping bag and cut a small opening from the tip). 6. When the cookies come out of the oven, carefully fill the cavities with jam while they are still warm. Serve immediately or store in airtight containers for up to a week. Note: This works best with a smooth, seedless fruit preserve. Jelly is best, but if you have a particularly chunky jam, you can blend it briefly in a blender or food processor to smooth it out.

Nutrition Facts : Calories 111 calories, CarbohydrateContent 16 grams carbohydrate, FatContent 4 grams fat, ProteinContent 2 grams protein, SugarContent 7 grams sugar

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Roses are red, violets are blue. These cookies are cute, and so easy…too. Um, on second thought, we’ll let the heart thumbprint cookies do the talking. “This is just a variation on a traditional thumbprint cookie,” says recipe developer Erin McDowell, “but there are...
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Calories 111 calories per serving
  • 1. Preheat the oven to 375�F. Line two baking sheets with parchment paper. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, about 4 minutes. Add the egg and mix to combine. Scrape the side and bottom of the bowl, then add the egg yolk and vanilla, and mix to combine. 3. In a medium bowl, whisk the flour, baking powder and salt. Add the dry ingredients to the mixer and mix until the dough just starts to come together, about 2 minutes. It should appear a bit dry and crumbly. Add the cream and mix to combine. If the dough still seems too dry, add more cream, 1 tablespoon at a time, just until it comes together. 4. Divide the dough into 24 even pieces, then roll each into a ball. Place the balls on the prepared baking sheets, staggering the rows of cookies and leaving about 1� inches between each one. Use your thumb or a finger to gently press into the dough diagonally toward the left side, then rotate your finger to press again on toward the right side, making a heart shape. 5. Transfer the trays to the oven and bake until lightly golden at the edges, 9 to 12 minutes, rotating the trays between oven racks halfway through baking. While the cookies bake, ready the jam and a small spoon (or put the jam in a piping bag and cut a small opening from the tip). 6. When the cookies come out of the oven, carefully fill the cavities with jam while they are still warm. Serve immediately or store in airtight containers for up to a week. Note: This works best with a smooth, seedless fruit preserve. Jelly is best, but if you have a particularly chunky jam, you can blend it briefly in a blender or food processor to smooth it out.
See details


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This classic jammy thumbprint cookie is the perfect note to end a meal on, or just to have a sweet bite to snack on, any time. Use whatever jam you'd like!
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Reviews 4.3
Total Time 40 minutes
Category nut-free, vegetarian, Christmas, Thanksgiving, baking, dessert
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  • Bake until edges of cookies are golden, 13 to 14 minutes. Cool on baking sheets before serving.
See details


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From landolakes.com
Reviews 5
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  • 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.
See details


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Proving once and for all that jelly isn’t just for breakfast, these jewel-toned treats are a must during the holiday season.
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Reviews 4
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See details


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