How To make Thumbprint Cookies Part 1
1 c Butter or margarine;
-softened 2/3 c Sugar
2 Egg yolks
1/2 ts Vanilla extract
2 1/4 c All-purpose flour
1/4 ts Salt
Chocolate frosting or Powdered sugar glaze Recipes on part 2 Recipe by: Southern Living
Cream butter; gradually add sugar, beating at medium speed of an electric mixer 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 dough at least 1 hour. Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Press thumb in each cookie leaving an indention. Bake at 300 degrees for 20 to 25 minutes; do not brown. Cool on wire racks. Spoon about 1/2 teaspoon Chocolate Frosting or Powdered Sugar Glaze in each cookie indention. Recipe continues on Thumbprint Cookies-Part 2. -----
How To make Thumbprint Cookies Part 1's Videos
Jam Thumbprint Cookie Recipe: Christmas Cookie Collaboration
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Thumbprint Cookies Recipe
Rich, buttery, and sweet, these Thumbprint Cookies are a classic cookie recipe that comes together with a few simple ingredients. These soft and chewy cookies are perfect for any occasion, especially for your next holiday party or cookie exchange. These cookies will melt in your mouth. These classic thumbprint cookies are the perfect cookie for a wonderful edible gift during the holidays and to have on hand for guests.
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Professional Baker Teaches You How To Make Thumbprint Cookies LIVE!
It's a surprise livestream with Anna Olson! Follow along as she makes a quick batch of thumbprint cookies!
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Recipe
Makes about 3 dozen cookies
Prep Time: 20 minutes, plus setting
Cook Time: 12 to 14 minutes
Ingredients
¾ cup (175 g) unsalted butter, room temperature
⅔ cup (140 g) granulated sugar
1 large egg
1 tsp vanilla extract
1¾ cups (260 g) all-purpose flour
¼ tsp salt
1 cup (250 mL) fruit jam, stirred (you can use an assortment of flavours if you wish)
1½ oz (45 g) white chocolate, chopped (or chocolate chips)
Directions
1. Preheat the oven to 375°F (190°C) and line two baking trays with parchment paper.
2. Beat the butter and sugar by hand until smooth and a bit fluffy. Beat in the egg and vanilla and then stir in the flour and salt.
3. Scoop teaspoonfuls of dough into your hands and roll into balls between your palms, then place on the baking trays, leaving 1½ inches (3.5 cm) between them. Use your thumb (or even better, the knuckle of your index finger) to press a fairly deep imprint into the centre of each cookie. (Dip your thumb or knuckle in water to keep it from sticking.) Drop small spoonfuls of jam in the indentation of each cookie and bake for 12 to 14 minutes, until they just begin to show a little browning at the edges. Cool the cookies on the trays on cooling racks.
4. Melt the white chocolate in a small bowl placed over a small saucepan filled with 1 inch (2.5 cm) of barely simmering water, stirring gently until melted. Pour the chocolate into a parchment cone or use a fork to drizzle the white chocolate over the cooled cookies.
5. Let the cookies sit for an hour or two to set the chocolate. The cookies will keep in an airtight container at room temperature for up to 5 days, or can be frozen (without the white chocolate drizzle) for up to three months.
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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!!
Thumbprint Cookies | Preppy Kitchen
Thumbprint cookies are the original no stress ready in a snap cookie. The bright colored jam filling reminds me of Autumn leaves and Christmas ornaments. I made these with a drizzle glaze but you can use chocolate, nuts or coconut flakes just as easily. Let me know which one you prefer!
I love that these cookies can be made with little ones, as long as they have extra clean hands! Some people will use a teaspoon to press the indent into the cookie but I think it's called a thumbprint cookie for a reason. The recipe for the sugar cookie base is super versatile by the way, also great for cut out cookies!
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Easy Strawberry Thumbprint Cookies Recipe | The Sweetest Journey
Learn how to make delicious Strawberry Thumbprint Cookies from scratch with this easy recipe.
Blog Post:
Ingredients:
- 1 Cup Butter, Softened
- 3 Oz. Cream Cheese, Softened
- 1 Cup Sugar
- 1 Egg Yolk
- 1 Tablespoon Vanilla Extract
- 2 1/2 Cups All Purpose Flour
- Strawberry Preserves
*Makes about 5 dozen cookies.
Directions:
1. Cream butter, cream cheese, and sugar in a bowl until they are light and fluffy. Beat in the egg yolk and vanilla. Add the flour and mix until well incorporated. Cover with plastic wrap and refrigerate for 60-90 minutes or until the cookie dough is easy to handle.
2. Line baking sheets with parchment paper. Shape the dough into 1 inch balls and place on the baking sheets about 2 inches apart. With the back of a spoon (or any other utensil with a round handle) make an indentation in the center of each ball about 1/2 inch deep. (Make sure not to pierce the cookie all the way through.) Spoon 1/4 teaspoon of strawberry preserves into the center of each cookie. Bake at 350°F for about 12 minutes or until set. Remove from oven and let cool before serving.
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