How To make Season's Best Thumbprint Cookies
1/2 c Butter or margarine;
-softened 2/3 c Sugar
1 Egg
1 ts Vanilla extract
1 c All-purpose flour
1/3 c Hershey's cocoa
1/4 ts Salt
2 tb Milk
1 c Chopped walnuts
Vanilla filling * Or chocolate cream filling* 3/4 c Cherry pie filling
; chilled (3/4 to 1) Recipe by: www.hersheys.com In large mixer bowl beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa and salt; blend into butter mixture. Add milk; beat until well blended. Stir in walnuts. Refrigerate dough at least 1 hour or until firm enough to handle. Heat oven to 350 F. Lightly grease cookie sheet. Shape dough into 1-inch balls; place on prepared cookie sheet. Press thumb into center of each cookie. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack; cool. To serve, place about 1/2 teaspoonful filling in thumbprint; top with about 1 teaspoonful pie filling. Store cookies in refrigerator. About 3 dozen cookies. * VANILLA FILLING: In small bowl, combine 3/4 cup powdered sugar, 1 tablespoon plus 1 teaspoon softened butter or margarine, 2 to 3 teaspoons milk and 1/2 teaspoon vanilla extract; beat until smooth. * CHOCOLATE CREAM FILLING: In small mixer bowl, beat 1 package (3 oz.) cream cheese, softened and 1/2 cup powdered sugar until well blended. Add 2 tablespoons HERSHEY'S Cocoa and 1/4 teaspoon vanilla extract; beat until smooth.JMHershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. -----
How To make Season's Best Thumbprint Cookies's Videos
Thumbprint Cookies recipe| Christmas Cookies |Jam Cookies
These Raspberry Thumbprint cookies are eggless, with a melt-in-the-mouth shortbread base, and filled with a tart raspberry jam in the center. They are perfect for gifting during the holiday season. You can make it under 15 minutes and most ingredients will be readily available in your pantry.
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Jelly Thumbprint Cookies recipe
These classic thumbprint cookies are made with simple sugar cookie dough and filled with your favorite jams. This Christmas cookie staple is tender, melt-in-your-mouth buttery cookie filled with sweet jams. Made with just 7 ingredients, they are easy to whip up and are a colorful addition for your Christmas cookie tray. End your Christmas baking season with this quick and easy recipe for Jelly Thumbprint Cookies.
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Our Favorite Ina Garten Cookie Recipe Videos | Barefoot Contessa | Food Network
From the ULTIMATE ginger cookies to chocolate peanut butter globs, these are our favorite Ina Garten cookie recipe videos!
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00:00 - Intro
00:04 - Chocolate White Chocolate Chunk Cookies
03:18 - Fruitcake Cookies
06:49 - Chocolate Peanut Butter Globs
10:48 - Shortbread Cookies
14:00 - The Ultimate Ginger Cookies
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Our Favorite Ina Garten Cookie Recipe Videos | Barefoot Contessa | Food Network
Cookmas Day 6, Holiday Thumbprint Cookies, Quick and Easy Recipe
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Hi guys and welcome back for Cookmas day 6! Today I will be making my take on the classic thumbprint cookie. My thumbprint cooks are filled with a delicious chocolate filling and topped with some crushed candy canes for the full holiday effect! So come along and join me as I make one of your new favorite cookies! Thanks for watching and Happy Holidays!
INGREDIENTS:
12 TBSP (1 1/2 sticks) unsalted butter
1/2 cup confectioners' sugar
1/4 tsp salt
1 tsp pure vanilla extract
1 1/4 cups all-purpose flour
4 ounces semisweet chocolate, chopped
1 1/2 tsp light corn syrup
INSTRUCTIONS:
Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet, dough will be crumbly! Bake for 10 minutes, remove from oven, and press thumb or a tablespoon into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth or microwave for 30 second intervals until melted. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture and ENJOY!
How To Make Thumbprint Cookies | Easy Holiday Cookies Recipe
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These thumbprint cookies filled with fruit jam or preserves are ultra soft, chewy and are a perfect holiday treat for friends and family. These cookies are super easy to make and are so festive with colorful jam/preserves in the center. These cookies originated in Sweden and are called Hallongrotta which means raspberry cave in Swedish.
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Peanut Butter Chocolate Thumbprint Cookies Recipe
Peanut Butter Chocolate Thumbprint Cookies - easy recipe perfect for holiday season. The peanut butter and chocolate flavor combination is absolutely divine. The peanut butter is not overwhelming but it does bring its unique taste to these delicious cookies.
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Ingredients
Makes about 30-35 cookies
1 1/2 cups (190g) all purpose flour
1 tsp (5g) baking soda
1/2 tsp (3g) salt
1/2 stick (60g) unsalted butter, room temperature
1 cup (240g) smooth peanut butter
1/2 cup (100g) packed dark-brown sugar
1/2 cup (100g) granulated sugar
2 eggs
1 tsp (5g) vanilla extract
For rolling the cookies
1/2 cup (100g) granulated sugar
Chocolate Ganache
4 oz (120g) semisweet chocolate
1/2 cup (120g) whipping cream
1. In a bowl whisk together the flour, baking powder and salt. Set aside.
2. In another bowl add the peanut butter, butter, granulated sugar and dark brown sugar. Using an electric mixer or a wooden spoon , mix well until creamy.
3. Incorporate vanilla extract and eggs one at a time. Gradually add flour mixture, and mix until just combined.If the batter is too soft to roll into balls, refrigerate for about 30-60 minutes
4. Preheat oven to 350 F (180C). Line 2 baking sheets with parchment paper.
5. Take equal portions of dough using an ice cream scoop and form into balls. Roll them into sugar and place on the prepared baking sheets.
6. Use your thumb to make an indentation into the center of each cookie.
7. Bake until slightly golden for 10-12 minutes. Transfer cookies to cooling racks to cool completely. While still warm press again the center of each cookie if necessary
8. While they cool prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Let it cool for 5 minutes before filling the cookies.
9. Fill the cookies with chocolate ganache and let it set before serving.They can also freeze well up to 2 weeks.
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