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Thumbprint Cookies (multiple recipes)
Source of Recipe
CF various
Childhood Thumbprint Cookies
This recipe came from Southern Living magazine, December 1985.
1 c. butter
2/3 c. sugar
2 egg yolks
1/2 t. vanilla extract
2 1/4 c. flour
1/2 t. salt
Cream butter; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
Combine flour and salt; add to creamed mixture, mixing well. Chill.
Roll dough into 1" balls; place balls about 2" apart on ungreased cookie sheets.
Press thumb in each ball of dough, leaving an indentation. Bake at 300 degrees for 20 to 25 minutes; do not brown. Allow to cool on wire racks. Place about 1/2 t. chocolate frosting in each cookie indentation.
Chocolate Frosting:
1 c. sugar
1/4 c. cocoa
1/4 c. milk
1/4 c. butter
1/2 t. vanilla extract
Combine sugar, cocoa, and milk in a heavy saucepan. Bring to a boil, and boil 1 1/2 to 2 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Beat until mixture is of spreading consistency.
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terri_pacnw (My Page) on Tue, Dec 12, 06 at 14:48
Okay, I have a batch of Thumbprints I'm working on right now.
White Chocolate Thumbprints
Cookies:
6 oz white chocolate baking bar, chopped
1/2 c firmly packed dark brown sugar (used light)
1/2 c softened butter
1/2 t vanilla
1 egg
2 c AP flour
1 t baking soda
1/2 t salt
1/2 c currant jelly (using LindainCT raspberry jam)
Glaze
4oz white chocolate baking bar
1/2 t sofrtening
Heat oven to 375F. SPray cookie sheets with nonstick cooking spray. (I have them on parchment.) Melt 6oz chocolate. Cool 5 mintues or until slightly cooled.
In a large bowl, combine brown sugar and butter; beat until light and fluffy. Add vanilla and egg; beat well. Add melted chocolate; mix unitl well combined. Add flour, baking soda and salt. Mix well.
(make thumbprints.)
Bake at 375F for 5-8 minutes or until edges are very lightly brown. Do not overbake. Cook 1 minute; remove from sheet. Cool 10 minutes or until completely cooled.
Melt 4oz chocolate. Cool 5 minutes and place mixture in ziploc bag. Cut small hole in bottom corner and drizzle glaze over cookies.
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pat_t (My Page) on Mon, Dec 11, 06 at 15:54
Here's one with a Fudge filling:
FUDGE PUDDLES
1/2 cup butter or margarine, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp. Vanilla extract
1-1/4 cups all-purpose flour
3/4 tsp. Baking soda
1/2 tsp. Salt
FUDGE FILLING:
1 cup (6 oz.) Milk chocolate chips
1 cup (6 oz.) Semi-sweet chocolate chips
1 can (14 oz.) Sweetened condensed milk (NOT evaporated milk)
1 tsp. Vanilla extract
chopped peanuts
In a mixing bowl, cream butter, peanut butter, and sugars; add egg and vanilla. Stir together flour, baking soda, and salt; add to creamed mixture. Mix well. Chill for 1 hour. Shape into 48 balls, 1-inch each. Place in lightly greased mini-muffin tins. Bake at 325 degrees F. for 14-16 minutes or until lightly browned. Remove from oven and immediately makes "wells" in the center of each by lightly pressing with a melon baller. Cool in pans for 5 minutes, then carefully remove to wire racks.
For filling, melt chocolate chips in a double boiler over simmering water. Stir in milk and vanilla; mix well. Using a small pitcher or pastry bag, fill each shell with filling. Sprinkle with chopped peanuts. (Leftover filling can be stored in the refrigerator and served warm over ice cream). Yield: 4 dozen.
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Chocolate Caramel Treasures
Cookie type: formed
These are another variation of thumbprint cookie. This recipe came from Gourmet Magazine, December 1999.
Ingredients
Ingredients
1 stick unsalted butter, softened
10 (1 x ½ inch) plain caramels,
2/3 cup sugar
2 tbsp heavy cream
1 egg yolk
1 teas vanilla
1 cup flour
3 oz semisweet chocolate, finely chopped
2 tbsp whole milk
1/3 cup unsweetened cocoa powder
¼ teas salt
1 egg white, lightly beaten
½ cup chopped hazelnuts
Directions
For the cookies: Beat together butter, yolk, milk, sugar, and vanilla until well blended. Sift in flour, cocoa, and salt and mix until mixture forms a dough. Chill, wrapped in plastic wrap, until firm, at least 30 minutes.
Preheat oven to 350 degrees.
Roll tablespoons of dough into balls, then coat with egg white, and roll in nuts. Place balls 1 ½ inches apart on a greased baking sheets. Press your thumb into center of the balls to flatten, leaving a depression. Bake until puffed slightly but centers are still soft, 10-12 minutes. Remove from oven and immediately press centers of cookies again with a spoon. Let cool.
Make the filling while cookies are cooling.
Heat caramels and cream in a small sauce pan over low heat, stirring occasionally, until melted and mixture is smooth. Spoon into centers of cookies and cool completely.
Make chocolate drizzle one hour before serving.
Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring until smooth. Cool to warm and pour into a heavy-duty sealable plastic bag. Seal bag and snip 1 corner to form a small hole. Drizzle chocolate over cookies and let stand until set, about 30 minutes.
Hints, tips, tricks and how to cheat
Do not melt the caramels in the microwave. Although I’ve had good luck doing so with chocolate, I have not with caramels.
Generally, I think the hazelnuts are a little too hard for the rest of the cookie. I usually use walnuts or pecans.
I usually don’t bother with the chocolate drizzle. They’re showy and chocolatey enough.
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Cherry Poppyseed Twinks
Makes 2 1/2 dozen (30 servings).
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons poppy seeds
1/2 cup cherry preserves
Directions
1 Preheat oven to 300 degrees F (150 degrees C ).
2 Cream together butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Mix in flour, salt, and poppy seeds until well blended. Drop dough from a teaspoon onto an ungreased cookie sheet. Make an indention in the middle of each cookie with your finger. If the dough is too sticky, dip your finger in water first. Fill each hole with about 1/2 teaspoon of cherry preserves.
3 Bake in preheated oven for 20 to 25 minutes, or until edges begin to brown.
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Posted by lisacdm (My Page) on Fri, Dec 1, 06 at 14:04
I make these every year, the kids love them. I use a babyspoon instead of my thumb (the coconut is optional).
Jam Thumbprint Cookies Recipe courtesy Ina Garten, Barefoot Contessa Family Style, Clarkson Potter/Publishers, 2002
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
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katiec (My Page) on Fri, Dec 1, 06 at 11:50
Here's our favorite thumbprint...
* Exported from MasterCook *
Thumbprints
Recipe By : Katie
Serving Size : 0 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter -- (12 tablespoons)
2/3 cup light brown sugar -- firmly packed
1/3 cup light corn syrup
2 large eggs -- (1 whole and 1 separated)
1/2 teaspoon pure vanilla extract
3 tablespoons whole milk or cream
2 tablespoons water
1 1/2 finely chopped pecans
Strawberry or raspberry jam
Sift together flour, baking powder, and salt. Set aside.
Cream butter with sugar until soft and fluffy.
Add corn syrup, whole egg, extra egg yolk, and vanilla. Blend thoroughly.
Add reserved sifted dry ingredients alternately with milk, beginning and ending with dry ingredients.
Continue mixing until smooth.
Cover bowl with clear plastic wrap and refrigerate for about two hours.
Preheat oven to 375 degrees F.
Pour extra egg white and water into shallow bowl. Beat together with wire whisk or fork until smooth and syrupy.
Pour nuts into another shallow bowl.
Roll dough into approximately 72 1-inch balls.
Dip each ball into egg white mixture, then roll in chopped nuts. Place 1 1/2 inches apart on ungreased cookie sheets.
Bake 5 minutes.
Remove from oven. Using your thumb, make a depression in the center of each cookie. Fill with jam.
Bake 10 minutes longer.
Cool on wire racks.
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weed30 (My Page) on Thu, Nov 30, 06 at 22:07
Here is a recipe I got from my sister. Really good!
Thumbprint Cookies
2 cups flour
1/2 tsp. baking powder
1 cup butter (yay! for a lot of butter :)
1/2 cup granulated sugar
2 tblsp. water
1 tsp. vanilla
1 egg, separated
1 1/4 cups finely chopped pecans
Raspberry jam (or your favorite other jam or jelly.)
Sift flour and baking powder twice. (or just stir the carp out of it.)
Preheat oven to 350* F
Cream butter and sugar until light and fluffy.
Add water, vanilla, and egg yolk to butter mixture.
Add flour and mix well.
Form dough into 1" balls, roll in slightly beaten egg white, then in nuts.
Bake on lightly greased baking sheet for 5 minutes.
Remove from oven, press thumb in center of each ball. Bake 8 - 10 minutes longer, until bottoms are lightly browned.
Remove from oven, cool for 5 or 10 minutes, and fill with jam/jelly of choice.
I have no storage recommendations, since these are usually gone within 12 hours of production ;)
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debbie814 (My Page) on Thu, Nov 30, 06 at 18:22
Chase, these are a favorite from my childhood.
Sweetheart Cookies
==================
1 1/2 cups sugar
3 cups flour
1 tsp. vanilla
1 1/2 cups shortening
2 egg yolks
dash salt
Cream shortening, add sugar and yolks. Add flour and salt. Roll into balls, and press down center. Fill center with jam. Bake 350 for 10 minutes.
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ruthanna (My Page) on Thu, Nov 30, 06 at 17:51
This one is good for kids because it takes only a short time to mold the cookies.
RASPBERRY RIBBONS – makes about 4 dozen
1 cup butter, softened (do not substitute margarine)
1/2 cup sugar
1 egg
1 tsp. vanilla extract
2 1/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup raspberry jam
Glaze (optional)
1 cup confectioners’ sugar
2 Tbs. evaporated milk
1/2 tsp. vanilla extract
In a mixing bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough into four portions; shape each into a 10 X 2 ½ inch log. Place 4 inches apart on greased or parchment lined baking sheets.
Make a 1/ 2 inch depression down the center of each log (I use the handle of a wooden spoon.) without going all the way through the dough. Bake at 350 degrees for 10 minutes. Remove from oven and fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/ 4 inch slices. Place on wire racks.
In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. Cool completely.
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