Best 10 Food Network Thumbprint Cookie Recipes

GIANT'S THUMBPRINT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees. Butter a baking sheet.
• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated. Using your hands, roll the dough into golf-ball-sized balls and arrange them 2 inches apart on the cookie sheet, flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam. Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight container.

JAM THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

CHOCOLATE THUMBPRINT COOKIES

Steps:

• Pulse almonds in a food processor until very finely ground, like coarse sand. Pour ground almonds into a pie pan or other shallow bowl and set aside. Beat chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond extract. Shape chocolate mixture into 1-inch balls. Roll each ball in almonds to coat. Place balls on a cookie sheet. Using your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies. Refrigerate for 30 minutes, or until cold.

APPLE PIE THUMBPRINT COOKIES

Steps:

• Toss together the apples, lemon juice, apple pie spice, vanilla and 1/3 cup of the sugar in a medium bowl. Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the apple mixture and stir to coat with the butter. Cover and cook, stirring occasionally and adding about 1/4 cup water if the mixture becomes too dry or begins to brown, until the apples are tender and shiny, about 20 minutes. When the apples are tender, there should be some liquid left in the skillet; if not, add 1/4 cup water and stir. Mix the cornstarch with 1 teaspoon water in a small bowl and pour it into the apple mixture. Stir well and bring the mixture to a boil to activate the starch. Cook until thick and bubbly, 30 seconds to 1 minute more. Transfer to a bowl and refrigerate for 15 minutes.
• Whisk together the flour and salt in a bowl. In another bowl, beat the remaining 8 tablespoons butter and 2/3 cup sugar with an electric mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg until just combined. Turn the mixer to low and gradually beat in the dry ingredients in 2 additions, beating until just incorporated.
• Line 2 baking sheets with parchment. Scoop 1-tablespoon portions of dough and roll between your hands to form 1-inch balls. Place about 2 inches apart on the prepared baking sheets. Gently press a thumbprint into the center of each ball about 1/2 inch deep, being careful not to crack the edges. Fill each indentation with 1 teaspoon of the filling, then chill the cookies 15 minutes in the freezer.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake, rotating the baking sheets from top to bottom and front to back about halfway through, until the cookies are set, about 30 minutes. Cool the cookies completely on the baking sheets. Store the cookies in an airtight container in the refrigerator for up to 5 days.

BAKE AND SLICE THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Whisk together the flour, baking powder and salt in a medium bowl.
• Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients and beat until just combined.
• Turn out the dough onto a floured surface and flatten into a disk. Divide into 4 equal portions. Roll each portion into a cylinder about 10 inches long and 1-inch wide. Transfer the cylinders to the prepared baking sheets. Lightly press the tops of the cylinders with your fingers to flatten.
• Press the handle of wooden spoon with a 1/2-inch thick handle into the center of each cylinder to create a long trough about 1/2-inch deep, leaving a small border all around. (The cylinders will spread to about 1 1/2 inches wide.) (See Cook's Note.)
• Put the raspberry jam in a small piping bag and pipe it into the indentations of 2 of the cylinders. Repeat with the apricot jam and the remaining 2 cylinders.
• Bake until the edges of the cylinders are golden, 22 to 25 minutes, rotating the pans from top to bottom halfway through. Transfer the baking sheets to wire racks to cool, about 10 minutes.
• Carefully transfer each cylinder to a cutting board and cut them on the diagonal into 1-inch pieces. Transfer the cookies to the wire rack and cool completely.

CLASSIC THUMBPRINT COOKIES

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.

THUMBPRINT COOKIES

Steps:

• Watch the video: https://youtu.be/vKI8adWk1bQ.
• Mix butter, sugar, egg yolk and vanilla thoroughly. Add flour and salt and stir inches Roll dough into small balls. Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place on ungreased baking sheet.*.
• Bake at 350 degrees for 10-12 minutes. Remove from oven and gently depress indents into a cookie with a small rounded implement while still hot. Place cookies on a cooling rack. Let cool. Pipe or spoon jam into cooled centers of the cookie.
• *At this point, you could press your thumb into the cookie ball before baking, hence the name of the cookie. Not having had success with this method, I created a different method as shared above.

SWEET & NUTTY THUMBPRINT COOKIES

Steps:

• Heat oven to 350*.
• Cream sugar, shortening, butter, vanilla and egg yolk.
• Stir in flour and salt until dough holds together.
• Shape into 1 inch balls.
• Beat egg white slightly.
• Dip each cookie ball in the egg white; roll in the nuts.
• Place 1 inch apart on cookie sheet.
• Press thumb deeply in center of each.
• Bake until light brown, about 8-10 minutes.
• Remove from cookie sheet, cool.
• Fill thumbprints with jelly.

DIABETIC THUMBPRINT COOKIES

Steps:

• Beat together butter, egg, vanilla, and enough flour so dough is no longer sticky.
• Work in nuts.
• Chill until firm enough to shape and roll into balls.
• Place on ungreased cookie sheet.
• Dip thumb in flour.
• Press firmly in middle of each cookie.
• Bake 15 mins or til golden brown on the bottom (350F).
• Remove from oven.
• Sprinkle with artificial sweetener.
• Allow to cool.
• Fill hollows with jam or jelly.
• keep refrigerated.

THUMBPRINT COOKIES

Steps:

• Heat oven to 350°.
• Mix thoroughly butter, shortening, sugar, egg yolk and vanilla.
• Work in flour and salt until dough holds together.
• Shape dough by teaspoonfuls into 1-inch balls.
• Beat egg white slightly.
• Dip each dough ball into egg white; roll in nuts.
• Place 1 inch apart on ungreased baking sheet; press thumb deeply in center of each.
• Bake about 10 minutes or until light brown.
• Immediately remove from baking sheet.
• Cool; fill thumbprint with jelly.
• *Ifusing self-rising flour, omit salt.
• Chocolate Thumbprint Cookies: Substitute ½ cup granulated sugar for ¼ cup brown sugar; add 1 ounce melted unsweetened chocolate (cool) with the vanilla.