THUMBPRINTS COOKIES RECIPES
GIANT MOLASSES COOKIES RECIPE: HOW TO MAKE IT
My family always requests these soft molasses cookies. These chewy molasses cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans. , Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2 in. apart on ungreased baking sheets. Bake until tops are cracked, 13-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 310 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 219mg sodium, CarbohydrateContent 46g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
PECAN SANDIES COOKIES RECIPE: HOW TO MAKE IT
Whenever Mother made these cookies, there never seemed to be enough! Even now when I make them, they disappear quickly. These melt-in-your mouth treats are great with a cold glass of milk or a steaming mug of hot chocolate. —Debbie Carlson, San Diego, California
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.
Nutrition Facts : Calories 118 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 49mg sodium, CarbohydrateContent 9g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
More about "thumbprints cookies recipes"
DOUBLE-CHOCOLATE THUMBPRINT COOKIES RECIPE - NYT COOKING
Deeply chocolaty like devil’s food cake, speckled with sugar on the outsides and filled with soft chocolate or jam in the centers, these cookies are a double pleasure: delightful to eat and fun to make. While “thumbprints” is an adorable name, it’s a misnomer: You use every part of your hands to form these. The cookies need to be pinched, patted, rolled around and poked before they’re sent into the oven. It’s a great project to do with kids — small thumbs are perfect for forming little dimples in the dough. What you fill the centers with is up to you. Chocolate with chocolate is great — naturally pink ruby chocolate is particularly pretty — and jam is delicious, too.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
- Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.
See details
GIANT MOLASSES COOKIES RECIPE: HOW TO MAKE IT
My family always requests these soft molasses cookies. These chewy molasses cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 310 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 310 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans. , Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2 in. apart on ungreased baking sheets. Bake until tops are cracked, 13-15 minutes. Remove to wire racks to cool.
See details
DOUBLE-CHOCOLATE THUMBPRINT COOKIES RECIPE - NYT COOKING
Deeply chocolaty like devil’s food cake, speckled with sugar on the outsides and filled with soft chocolate or jam in the centers, these cookies are a double pleasure: delightful to eat and fun to make. While “thumbprints” is an adorable name, it’s a misnomer: You use every part of your hands to form these. The cookies need to be pinched, patted, rolled around and poked before they’re sent into the oven. It’s a great project to do with kids — small thumbs are perfect for forming little dimples in the dough. What you fill the centers with is up to you. Chocolate with chocolate is great — naturally pink ruby chocolate is particularly pretty — and jam is delicious, too.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
- Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.
See details
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I had a recipe 40 years ago and lost it. I tried many thumbprint recipes but none were like that recipe. This is the recipe!!!!! Thank you so much for posting it! They are the best recipe for thumbprints! I …
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I made these cookies today with just two small changes to the recipe- used one whole package of cream cheese (8 ounces) rather than the 3 ounces as written in the original recipe and I doubled the amount of vanilla to 1 teaspoon. The cookies …
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