How To make Thumbprint Cookies
1/4 cup brown sugar
1/2 cup butter or margarine
1 egg
separated
1 cup flour
1/2 cup nuts :
chopped
Combine brown sugar, butter, egg yolk and flour. Mix well.
Shape dough into small balls. Beat egg white. Roll each hall in egg white, then in chopped nuts and place on ungreased cookie sheet Preheat oven to 400 degree s and bake 2 minutes. Remove from oven and push thumb in each ball, then bake a pproximately 2 more minutes. Garnish with icing, maraschino cherries, or chocol ate kisses.
Marylin Owens PK Lake
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Jam Thumbprint Cookie Recipe: Christmas Cookie Collaboration
RECIPE:
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Almond Raspberry Thumbprint Cookies | Easy Christmas Cookie Recipe!
These Almond Raspberry Thumbprint Cookies are a classic Holiday cookie that's made extra special with toasted almonds all around.
FULL PRINTABLE RECIPE FOUND HERE:
INGREDIENTS NEEDED:
1 cup Land O Lakes® Unsalted Butter, softened
½ cup sugar
2 large eggs, yolk and egg whites divided
¾ tsp almond extract
¼ tsp vanilla extract
2 ¼ cup all purpose flour
2 tsp cornstarch
½ tsp salt
1 ½ cups almonds, finely chopped
½ cup raspberry preserves
To make the almond icing:
Combine 1 cup powdered sugar with 1 tsp almond extract and 1 tbsp of water.
Whisk until smooth. Place in a frosting bag and snip corner to drizzle over cooled cookies.
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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Jam Thumbprint Cookies
This simple recipe for classic thumbprint cookies is perfect for the holidays. Use any flavor jam you like!
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These jam thumbprint cookies are a festive holiday treat! They can be filled with your favorite jam flavor and the cookie base is deliciously buttery and soft.
RECIPE WITH PRINTABLE INSTRUCTIONS ON MY WEBSITE ►
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???? INGREDIENTS NEEDED FOR THIS RECIPE
1 cup (227 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 egg yolks
1 teaspoon vanilla extract
¼ teaspoon salt
2 ¼ cups (292 g) all-purpose flour, sifted
¼ cup (57 g) jam
???? TOOLS USED IN THIS VIDEO
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Mixer -
Cookie scoop -
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THUMBPRINT COOKIES - How to make THUMBPRINT COOKIES Recipe
Merry Christmas, Happy Hanukkah, Happy Kwanzaa & Happy Holidays...celebrate with Shortbread like Cookies topped with your favorite Fruit Preserves...all over the world!! You'll be glad you did. Click on SHOW MORE below for recipe...
THUMBPRINT COOKIES
Preheat oven to 350 degrees F.
2 cups all-purpose flour
1 cup butter, softened
2 eggs
1/2 cup packed brown sugar
pinch of salt
2 1/2 cup pecan, walnuts, or peanuts, finely chopped
1. Separate eggs; add egg whites into bowl and egg yokes in another bowl. Beat egg whites with fork until frothy. Set aside.
2. Add softened butter, brown sugar and salt to egg yoke. With hand mixer beat until creamy. Add all-purpose flour. Mix until blended. Cover with plastic wrap and chill for 1 hour.
3. Roll cookie dough into 1-inch balls, roll in egg white, then roll in finely chopped nuts. Place on baking sheet. Using the back of a 1/2 teaspoon measuring spoon or by using your thumb make an indentation in the center of each cookie.
4 Bake for 8 minutes. Remove cookies from oven and add 1/2 teaspoon or preserves on top of each cookie.
5. Return cookies back to oven and bake an additional 8-10 minutes. Cool completely before serving.
ENJOY!!