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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The BEST Raspberry Cheesecake Thumbprint Cookies (5-Ingredients ONLY)
Follow us on our Instagram: These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you'll make over and over again!
Ingredients:
4 ounces cream cheese, softened
8 tablespoons salted butter, at room temperature
1/2 cup + 3 tablespoons sugar
1 cup + 3 tablespoons flour
1/4 cup raspberry preserves
Instructions:
step 1: In a large bowl, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
step 2: Add the sugar and beat well.
step 3: Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
step 4: Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
step 5: 30 minutes prior to baking, preheat oven to 375 degrees (F).
step 6: Line a large baking sheet with parchment paper.
step 7: Using a cookie scoop, scoop out 1 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.
step 8: Place pan in the oven to bake for 11 to 12 minutes, or until just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.
Raspberry and Almond Shortbread Thumbprint Cookies | Christmas Cookie Week Day 6
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Thumbprint Cookies | Jam Cookies Recipe
These thumbprint cookies (aka jam cookies) are buttery, rich and filled with jam of your choice. These cookies are perfect for Christmas, for birthdays or for any holidays. They are easy to make and everyone loves them.
Full written recipe + tips how to make the best cookies:
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Ingredients:
1 cup (230g) Butter, softened
2/3 cup (85g) powdered sugar
1 teaspoon Vanilla extract
1/4 teaspoon Salt
1 Egg yolk
2¼ cups (280g) Flour
Jam of your choice
Directions:
1. Line two baking sheets with parchment paper and set aside. Preheat oven to 170°C (340°F).
2. In a large bowl cream butter and powder sugar until smooth and creamy. Add egg yolk, vanilla extract and mix until combined. Add flour, salt and stir until incorporated and dough is formed.
3. Using a one-tablespoon cookie scoop or measuring tablespoon take 1 tablespoon of dough and roll into balls.
4. Then place the balls on prepared baking sheets. Slightly flatten the balls and then make an indentation with your thumb or with a back of a spoon into each ball. At this stage, if dough is too soft, refrigerate for 30 minutes. Then, fill each with cookie the jam.
5. Bake for 12-15 minutes, the cookies should still be pale, but slightly golden at the bottom.
6. Dust with powdered sugar (optional) and allow to cool on a wire rack.
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Easy Fast Cookies / Pecan Thumb Print Cookies With Almond Icing
Join me in the kitchen as I bake up a batch of pecan thumbprint cookies with almond icing for my sister’s birthday!
These cookies have just the right amount of sweetness and are great with a cup of coffee ???? Happy birthday Paula and enjoy❣️
2 sticks (1 cup) soft butter
1/4 cup sugar
2 cups all purpose flour
1/4 tsp. salt
1 tsp. vanilla
1 cup finely chopped pecans
Cream sugar & butter. Add flour, salt and vanilla. Combine well and add pecans. Using a cookie scoop, measure out the appropriate amounts of cookie dough and place on an ungreased cookie sheet. You can also make small balls by hand and place them on the cookie sheet. Take your thumb and press an indentation in each cookie, forming a small well. Bake cookies in a 300° oven for 20 to 30 minutes.
Almond Icing:
1 cup powdered sugar
1/2 tsp. vanilla
1/2 tsp. almond flavored extract
1-2 T water
Food coloring as desired
Mix all ingredients adding a scant amount of water until you reach a pasty consistency. Spoon a small amount of icing in the well of each cookie. ENJOY!
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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!!