Best 2 Classic Thumbprint Cookies From Crisco Baking Sticks Recipes

**Classic Thumbprint Cookies: A Bite-Sized Delight with a Burst of Flavor**

Indulge in the timeless charm of classic thumbprint cookies, a beloved treat that has graced kitchens and dessert tables for generations. These bite-sized gems, also known as jam drops, involve a simple yet delightful combination of a buttery shortbread cookie base and a vibrant filling that peeks through the center like a tiny treasure. With the irresistible crunch of the cookie and the sweet-tart burst of the filling, these cookies are a perfect balance of texture and flavor. This article presents a collection of thumbprint cookie recipes, each offering a unique twist on this classic treat. From traditional favorites like raspberry and apricot fillings to more creative variations such as Nutella and peanut butter, these recipes cater to diverse tastes and preferences. Whether you prefer a classic or a contemporary take on this beloved cookie, you'll find a recipe here to satisfy your sweet cravings.

Let's cook with our recipes!

CLASSIC THUMBPRINT COOKIES

Classic Thumbprint Cookies image

Provided by Food Network

Categories dessert

Time 57m

Yield 4 dozen cookies

Number Of Ingredients 11

Ingredients

Crisco® Original No-Stick Cooking Spray
1/2 cup firmly packed brown sugar
1 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, cut into slices
or 1 cup Crisco® Butter Flavor All-Vegetable Shortening
3 large eggs, separated
2 tbsps. water
1 1/2 tsps. vanilla extract
1/4 tsp. salt
2 cups Pillsbury BEST® All Purpose Flour
2 cups finely chopped pecans
1 cup Smucker's® Strawberry Preserves, or any Smucker's® Preserves, Jam or Jelly

Steps:

HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Roll into balls. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.

CARAMEL APRICOT THUMBPRINT COOKIES

Caramel Apricot Thumbprint Cookies image

Provided by Food Network

Categories dessert

Time 57m

Yield 4 dozen (1 3/4-inch) cookies

Number Of Ingredients 12

Ingredients

Crisco® Original No-Stick Cooking Spray
1/2 cup firmly packed light brown sugar
1 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, cut into slices
1 1/2 tsps. vanilla extract
1/4 tsp. salt
2 cups Pillsbury BEST® All Purpose Flour
2 cups finely chopped pecans
1/2 cup Smucker's® Caramel Flavored Topping
or 1 cup Crisco® Butter Flavor All-Vegetable Shortening
3 large eggs, separated
2 tbsps. water
1/2 cup Smucker's® Orchard's Finest® Coastal Valley Peach Apricot Preserves

Steps:

HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about two teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon caramel topping into the indentation of each cookie. Then place about 1/2 teaspoon preserves on top of the caramel. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.

Tips:

For the best results, use cold butter or shortening. This will help to keep the cookies from spreading too much in the oven.
Cream the butter or shortening and sugar together until light and fluffy. This will help to incorporate air into the dough, making the cookies light and tender.
Gradually add the eggs to the creamed mixture, beating well after each addition. This will help to prevent the cookies from curdling.
Stir in the flour and baking powder until just combined. Overmixing the dough will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help to prevent the cookies from spreading too much in the oven.
Use a cookie scoop to drop the dough onto the prepared baking sheets. This will help to ensure that the cookies are all the same size and shape.
Bake the cookies until they are just set around the edges and the bottoms are lightly browned. Overbaking the cookies will make them dry and crumbly.
Let the cookies cool completely on the baking sheets before transferring them to a wire rack to cool completely.

Conclusion:

Classic thumbprint cookies are a delicious and easy-to-make treat that are perfect for any occasion. With a few simple ingredients and a little time, you can create these classic cookies that are sure to be a hit with everyone. So next time you're looking for a sweet treat, give these classic thumbprint cookies a try!