How to make Easy Glazed Shortbread Thumbprint cookies (No Egg)
Melt-In-Your-Mouth Cookies made in no time at all. One minute glaze and less than 10 minutes to put together the cookies. After chilling for about an hour, the cookies are baked to perfection in just 14-16 minutes.
Note: These cookies will spread out a little and look whitish even when well baked. Don't over-bake. If they turn brown, they are going to be hard.
Oven temperatures vary. Newer models may have a shorter bake time. So watch them closely. Take them out and let them cool till they are firm. They will come out soft, airy and fragile when you take it out of the oven. When cool they are nice and just the right consistency.
Also, wait till cookies are well cooled to put the glaze. The glaze is optional. If you don't want extra sweetness, leave out the glaze.
You can use the shortbread cookie recipe for plain cookies or add nuts, chocolate etc in place of a jam center.
Happy cooking!
Thumbprint Cookies With Dulce de Leche, Nutella or Jam | NYT Cooking
Pecans with dulce de leche, hazelnuts with Nutella, or pistachios with a pool of red currant jelly in the center. These thumprint cookies are delicious any way you make them. Get the recipe:
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Austrian Linzer Cookies
Originally from Austria, these Linzer cookies are a mini-version of a Linzer Torte, a pastry made with a lattice pie crust and filled with jam.
They are one of my favorite cookies. Melt-In-Your-Mouth Linzer Cookies are buttery, super tender, nutty and rich, topped with powdered sugar. These cookies are a crowd-pleaser! Enjoy!
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Coconut Almond Raspberry Thumbprint Cookies | Kin Christmas Cookie Collab
Coconut Almond Raspberry Thumbprint Cookies for Santa, plus TONS more recipes from the Kin Christmas Cookie Collab:
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So, you'll often see people adapting conventional recipes to make them vegan but, in this case, I'm taking one of my favorite cookie recipes, a vegan recipe from a great recipe, Straight From the Earth by by Earthbound founder Myra Goodman, and making conventional.
As much as I love the original recipe (LOVE it), I figure that some of you may not have vegan ingredients like coconut oil and chia seeds on hand. If you don't and you want to make these for Santa today—or you just prefer conventional baking—this recipe is the ticket! Otherwise, I encourage you to make the vegan version. Even if you're not vegan, you'll love them!
Coconut Almond Jam Thumbprint cookies
Recipe by Stacie Billis of One Hungry Mama
Makes about 1 dozen
1/4 cup neutral oil, such as grape seed
1 large egg
1/2 cup granulated sugar
3/4 cup whole wheat pastry flour (you can substitute all purpose flour)
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
Pinch cardamom
1/4 cup + 2 tablespoons unsweetened shredded coconut
1/4 cup raw almonds, lightly toasted and chopped
Raspberry jam
1. Preheat oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper. In a medium bowl, whisk together oil, egg, and sugar; set aside.
2. In a separate bowl, whisk together flour, baking powder, and spices.
3. Add wet ingredients to dry and, using a wooden spoon or silicone spatula, mix well. Add almonds and coconut and mix to combine well. Use a tablespoon to scoop out dough and place cookies on prepared pan. Use the back of a 1/4 teaspoon measure to place a dent in the middle of the cookie. (See the video for a tip on how to do this without getting too messy!) Fill the indentation with raspberry jam. Place in oven and bake for 15 minutes, until golden brown.
Merry Christmas! And don't forget to watch the other videos that are part of Kin's 2nd annual Christmas Cookie Collab:
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Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
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Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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How To Make Thumbprint Cookies
These classic thumbprint cookies are made with a simple sugar cookie dough, rolled in sparkling sugar, and then indented and filled with your choice of jam!
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓
Full Printable Recipe:
Chocolate Bourbon Filling:
Ingredients
1 cup unsalted butter softened to room temperature (226g)
1/3 cup sugar (70g)
1/3 cup light brown sugar, tightly packed (70g)
1 large egg yolk
3/4 teaspoon vanilla extract
2 1/4 cup all purpose flour (280g)
2 teaspooons cornstarch
1/2 teaspoon salt
1/2 cup sugar for rolling (optional)
1/3 cup jam or preserves flavor of your choice -- I used raspberry preserves for this recipe (105g)
Instructions
00:00 Introduction
00:25 Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy.
Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).
Add egg yolk and vanilla extract and beat well.
01:44 In a separate bowl, whisk together flour, cornstarch, and salt.
02:16 With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined. This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl. If it starts to strain your mixer you can use your hands to finish working the dough together.
02:56 Scoop cookie dough into 1 Tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking).
Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet. Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
Transfer cookie dough to freezer and chill for 30 minutes.
04:54 Once dough is done chilling, preheat oven to 375F (190C) and place your jam in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir.
Spoon jam into each thumbprint, filling each indent to the brim.
06:05 Once oven is preheated, place cookies at least 2 apart on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.
Allow cookies to cool completely on baking sheet before enjoying.
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