VANILLA THUMBPRINT COOKIES RECIPES
VANILLA THUMBPRINT COOKIES | RACHAEL RAY IN SEASON
Provided by Rachael Ray Every Day
Categories Desserts
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk the flour and salt. In a large bowl, using an electric mixer on medium-high, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla. Add the flour mixture; beat on low speed until just blended. Shape into a disk, wrap in plastic and refrigerate until firm, about 1 1/2 hours.
- Position the racks in the top and bottom thirds of the oven; preheat to 350 degrees . Roll 2 tsp. of dough into a 1-inch ball. Repeat with the remaining dough, dividing the balls between two parchment-lined baking sheets, spacing 1 inch apart. Using your thumb, make an indentation in the center of each dough ball.
- Bake the cookies until firm but not browned, switching and rotating the sheets halfway through baking, 13 to 15 minutes. If the indentions puff up during baking, lightly press them down again with your thumb. Transfer the cookies to a rack and let cool completely. Store in an airtight container up to 1 week.
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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I usually make these around Christmas.
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