The BEST Thumbprint Cookie Recipe EVER! You Must Bake These Now!
Here's The Recipe!
350 degree F. Bake 12 to 14 minutes
1 cup butter
1/4 tsp salt
2/3 cup sugar
4 egg yolks
1 tsp vanilla extract or paste
2 1/3 cups flour
Mix dough, roll in balls, make a divet with thumb or melon baller, fill with lemon curd, lime, curd, or jam. Bake.
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Pink Lemonade Thumbprint Cookies - From the Test Kitchen
Recipe:
Instead of drinking your lemonade this summer, we've taken this warm weather class and created the most moist and delicious pink lemonade thumbprint cookies. They're perfect for any summertime celebration.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Make Valentines Cupcakes
No one will be able to resist these delicate Valentines Cupcakes topped with raspberry Swiss meringue buttercream roses.
Moist and zingy lemon cupcakes topped with raspberry-flavored buttercream are the perfect treat for any occasion but especially appropriate for Valentine’s day! A dozen roses are a nice gesture but a dozen rose cupcakes are a delicious surprise. It's a fast and easy recipe that is super-moist and delicious. I did add a drop of pink food coloring to the batter if you watch the video you'll see what happens when the raspberry reduction is used instead!
Full Recipe:
If you haven't made swiss meringue buttercream before I hope you give it a try. It's really creamy, not too sweet and pairs perfectly with that raspberry reduction.
A FEW TIPS AND POINTERS
* I made a batch of the cupcakes flavored with the 3 tablespoons of the raspberry reduction but they turn lilac after baking. Not the end of the world but wasn’t the look I was going for.
* You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
* Making the raspberry reductions takes a minute or two so if you’re in a hurry try adding in some strained preserved or a bit or the juice from frozen raspberries instead.
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How to Ice & Smooth a Cake with Swiss Meringue Buttercream
In this video I demonstrate how I ice my cakes and smooth my buttercream when I use Swiss Meringue Buttercream.
In my video I use an offset spatula and a bench scraper. This is NOT the hot knife method. I have used that method in the past (dip the spatula in a pan of hot water and dry it of), it works, but it also melts the butter in the buttercream and leaves unsightly streaking... and I've found is just an extra, unnecessary, step.
Check out my SMBC Recipe video!
My Swiss Meringue Buttercream recipe is on my blog:
Music in this video is Climb to Elara from danosongs.com
Check out my blog: happycakesbakes.blogspot.com
Peanut Butter Nutella Thumbprint Cookies
Peanut butter nutella thumbprint cookies are a delightful combination of a peanut butter cookie with nutella in the middle. They are soft cookies that go great with a glass of tea, coffee, or milk. The entire family will love them.
Watch the video, give them a try, and let us know what you think.
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All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Thumbprint Cookies (made using CHICKPEAS) ???? Vegan Weight Loss
Easy Vegan THUMBPRINT COOKIES ???? whole foods & fantastic for weight loss!!
Low fat, sugar free and high protein. The perfect satisfying low calorie density breakfast on the go or sweet snack ✨
Of course this recipe is made using beans ????
Jam:
1.5 cups frozen raspberries
1 tsp lemon juice
2 tbsp chia seeds
Base:
3 cup chickpeas
12 tiny dates (or 6 medjools)
1/4 cup peanut butter powder (optional)
1/2 cup oat flour
1 tsp vanilla
1 tsp baking powder
Pinch of salt
Defrost your raspberries and mash with remaining jam ingredients. Set aside for 10-15mins to thicken.
In a food processor blitz up remaining ingredients until well combined.
Flatten the chickpea “cookie dough” into thumbprint cookie shapes and dollop a tbsp of jam on to each cookie.
Bake at 180 degrees Celsius for 20mins.
Enjoy with a side of fruit or veggies!