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
CRANBERRY CURD THUMBPRINT COOKIES RECIPE - PUREWOW
If you’re on Food Instagram, you might’ve seen the shiny, crimson cranberry curd tart of New York Times fame. That was the inspiration behind our recipe for cranberry curd thumbprint cookies, which are just as mouth-puckering and jewel-like, but with the portability of something...
Provided by Katherine Gillen
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield Makes about 32 cookies
Number Of Ingredients 13
Steps:
- 1. Make the Cranberry Curd: In a medium saucepan, combine the cranberries, orange zest and juice, sugar and salt. Bring to a simmer over medium-low heat, stirring occasionally, until the cranberries have popped and softened, 10 to 12 minutes. (If you're using frozen cranberries, cook until the liquid slightly reduced, 8 to 10 minutes.) 2. With a fine-mesh sieve set over a medium bowl, strain the cranberry mixture, pressing the sauce through with a rubber spatula. Discard the solids; whisk the butter into the warm liquid. 3. In a small bowl, whisk together the eggs and egg yolks. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs to temper them (this prevents the eggs from scrambling), then return this mixture to the remaining cranberry liquid and whisk to combine. 4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the curd bubbles and thickens slightly, 8 to 10 minutes. Transfer to a medium bowl and cover with plastic wrap directly on the surface. The curd can be made up to 2 days ahead and stored in the refrigerator. When ready to use, transfer to a pastry bag or Ziploc bag with one corner snipped. 5. Make the Cookies: Preheat the oven to 350?F. Line two baking sheets with parchment paper. 6. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, sugar, salt, orange zest and vanilla on medium speed until creamy, about 3 minutes. Mix in the flour until a dough forms, starting on low speed and gradually increasing to medium. (In order to hold the thumbprint shape, the dough is stiff; you may need to knead it by hand a few times to bring it together.) 7. Using a small cookie scoop or your hands, roll the dough into approximately 1-inch balls and arrange them on the baking sheets about 1 inch apart. Bake for 10 minutes, then, using a ?-teaspoon measuring spoon (or your thumb), make an indentation in each cookie. 8. Pipe some of the cranberry curd into each cookie indentation, then return to the oven until the curd is set and the cookies are slightly golden, 8 to 10 minutes more. Cool for 10 minutes on the baking sheets before transferring to a cooling rack to cool completely. The cookies will keep in an airtight container for up to 5 days.
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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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- 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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