Best 7 Santas Savory Thumbprint Cookies Recipes

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**Savory Thumbprint Cookies: A Delightful Twist on a Classic Treat**

Indulge in a delectable culinary journey with Santa's Savory Thumbprint Cookies, a delightful fusion of flavors that will tantalize your taste buds. These cookies are not your ordinary sweet treats; instead, they burst with a savory symphony of herbs, cheese, and a hint of spice. Perfect for any occasion, from casual gatherings to festive parties, these cookies are sure to be a hit.

**Explore a World of Flavors with Three Unique Recipes:**

1. **Classic Savory Thumbprint Cookies:** A timeless recipe that showcases the perfect balance of sharp cheddar cheese, aromatic Parmesan cheese, and a touch of paprika.

2. **Roasted Red Pepper and Goat Cheese Thumbprint Cookies:** Experience a Mediterranean twist with roasted red peppers, tangy goat cheese, and a hint of garlic.

3. **Sun-Dried Tomato and Pesto Thumbprint Cookies:** Embark on a flavorful adventure with sun-dried tomatoes, creamy pesto, and a sprinkle of pine nuts.

Each recipe offers a unique taste sensation, catering to diverse palates. Whether you prefer classic flavors or crave a more adventurous culinary experience, these savory thumbprint cookies have something for everyone. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey!

Here are our top 7 tried and tested recipes!

PERFECT THUMBPRINT COOKIES



Perfect Thumbprint Cookies image

My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.

Provided by Chef John

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 50m

Yield 20

Number Of Ingredients 11

1 stick unsalted butter, at room temperature
⅓ cup unsifted powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon almond extract
¼ teaspoon fine salt
1 large egg yolk
1 ¼ cups all-purpose flour
⅓ cup white sugar, or as needed
½ cup fruit jam, divided
1 cup powdered sugar, or as needed
1 tablespoon milk, or as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
  • Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
  • To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
  • Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
  • Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
  • For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
  • Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g

THUMBPRINT COOKIES I



Thumbprint Cookies I image

I usually make these around Christmas.

Provided by C. Keith

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 12

Number Of Ingredients 8

½ cup butter, softened
¼ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
¼ cup finely chopped walnuts
⅔ cup any flavor fruit jam
¼ teaspoon salt

Steps:

  • Preheat oven to 300 degrees F. Grease cookie sheets.
  • Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
  • Add vanilla, flour and salt, mixing well.
  • Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
  • Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 25 g, Cholesterol 35.8 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 116 mg, Sugar 13.1 g

THUMBPRINT COOKIES



Thumbprint Cookies image

Looking for a lighter alternative to traditional Christmas cookies? Try these pretty jam-filled thumbprints. The melt-in-your-mouth treats have a buttery taste and get a nice crunch from chopped pecans.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 13

6 tablespoons butter, softened
1/2 cup sugar
1 egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1/4 teaspoon butter flavoring or almond extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 egg white
1/3 cup chopped pecans
7-1/2 teaspoons assorted jams

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in the oil, vanilla and butter flavoring. Combine the flour, cornstarch, baking powder and salt; gradually stir into creamed mixture and mix well. , Roll into 1-in. balls. In a small bowl, lightly beat egg white. Dip each ball halfway into egg white, then into pecans., Place nut side up 2 in. apart on baking sheets coated with cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each. , Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks. Fill each cookie with 1/4 teaspoon jam; cool.

Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate, Fiber 0 fiber), Protein 1g protein.

SANTA'S THUMBPRINTS



Santa's Thumbprints image

Make and share this Santa's Thumbprints recipe from Food.com.

Provided by ThatJodiGirl

Categories     Dessert

Time 25m

Yield 4 dozen

Number Of Ingredients 9

1 1/2 cups Butter Flavor Crisco
1 cup firmly packed sugar
1 egg
1 tablespoon vanilla
2 1/2 cups oatmeal (Quick or Old Fashioned)
2 cups flour
1/2 teaspoon salt (optional)
1 3/4 cups finely chopped nuts
2/3 cup fruit preserves

Steps:

  • Heat oven to 350 degrees.
  • Beat Crisco and sugar until fluffy.
  • Beat in egg and vanilla.
  • Add combined oats, flour and salt; mix well.
  • Form 1 inch balls; roll in nuts.
  • Place 2 inches apart on ungreased cookie sheet.
  • Press centers with thumb; fill with preserves.
  • Bake 12 to 15 minutes or until light golden brown.
  • Remove to wire rack; cool completely.

Nutrition Facts : Calories 1840, Fat 112.8, SaturatedFat 36.2, Cholesterol 95.9, Sodium 439.2, Carbohydrate 184.2, Fiber 12.6, Sugar 80.1, Protein 26.7

THUMBPRINT COOKIES (SAVORY CHEDDAR)



Thumbprint Cookies (savory Cheddar) image

Guests will be surprised to find that these appetizers, studded with nuts and bejeweled with pepper jelly are not to be saved for dessert. This is one cookie recipe that should certainly be paired with cocktails.

Provided by luvmybge

Categories     Dessert

Time 35m

Yield 2 dozen appetizer cookies

Number Of Ingredients 8

1 1/2 cups shredded white cheddar cheese
1/2 cup freshly grated parmesan cheese
1/2 cup butter, softened
1 egg yolk
1/4 teaspoon pepper
1 cup all-purpose flour
1 cup finely chopped pecans or 1 cup unblanched almonds
1 cup hot pepper jelly (red and/or green can be used)

Steps:

  • In food processor, pulse together Cheddar and Parmesan cheeses and butter until smooth.
  • Add egg yolk and pepper; pulse until blended.
  • Add flour; pulse just until soft dough forms.
  • Place pecans on plate.
  • Place 1 cup water in bowl.
  • With hands, roll scant tablespoonfuls of dough into 1-inch balls.
  • Wet balls with water; roll in nuts to coat pressing nuts lightly into dough ball.
  • Place on ungreased baking sheet.
  • With thumb or finger, make indentation in center of each.
  • Refrigerate for 15 minutes.
  • Bake in center of 350°F oven for about 15 minutes or until firm outside and lightly golden.
  • Let cool on baking sheet.
  • (Can be prepared to this point and frozen in layers separated by waxed paper in rigid airtight container for up to 2 weeks. Bake in 350°F oven for about 3 minutes to recrisp).
  • Fill indentations with hot pepper jelly.

Nutrition Facts : Calories 1989.2, Fat 127.9, SaturatedFat 58.6, Cholesterol 342.4, Sodium 1379.2, Carbohydrate 175.3, Fiber 8.6, Sugar 89.2, Protein 47.7

EASY SANTA COOKIES



Easy Santa Cookies image

These cookies will be the highlight of your holiday cookie tray or the perfect gift for the Santa collector on your list!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 18

Number Of Ingredients 15

1/2 cup butter or margarine, softened
1 cup granulated sugar
1 teaspoon grated lemon peel
1 egg
2 tablespoons milk
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons Betty Crocker™ Rich & Creamy vanilla ready-to-spread frosting
3 tablespoons red sugar
18 miniature marshmallows
36 currants or semisweet chocolate chips
18 red cinnamon candies
3/4 cup shredded coconut

Steps:

  • Heat oven to 400°F. Beat butter, granulated sugar and lemon peel in large bowl with electric mixer on medium speed, or mix with spoon. Stir in egg and milk. Stir in flour, baking powder, baking soda and salt.
  • Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Press bottom of drinking glass on each until about 1/4 inch and 3 inches in diameter. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • Spread frosting on cookie (frost and decorate each cookie before starting another). Sprinkle red sugar over top third of cookie for hat. Press on miniature marshmallow for tassel. Press 2 currants for eyes and 1 cinnamon candy for nose into center third of cookie. Sprinkle coconut over bottom third for beard.

Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 180 mg

SANTA'S SAVORY THUMBPRINT COOKIES



Santa's Savory Thumbprint Cookies image

Sometimes we just need a savory cookie for an adult party. I think these are delicious and so many topping to choose from. I like to make those that so off the Christmas spirit.

Provided by Stacey Lawson

Categories     Other Appetizers

Time 1h5m

Number Of Ingredients 25

THUMBPRINT COOKIES
1 c butter, softened
1/4 c sugar
2 c flour
1 c parmesan cheese, grated
ARTICHOKE DIP
8 oz cream cheese, softened
1/2 c sour cream
1/2 c mayonnaise
1/2 c parmesan cheese, grated
8 oz marinated artichoke hearts, chopped
1/2 c red bell pepper, diced
salt and pepper to taste
BRUSCHETTA
1 clove garlic, chopped
4 medium tomatoes, seeded and diced
1 Tbsp basil, minced
1/4 c red onion, chopped
2 Tbsp olive oil, or more as needed
GREEN PEA PESTO
10 oz frozen green peas, thawed
1/2 c parmesan cheese, grated
1 clove garlic, minced
1/3 c olive oil
salt and pepper

Steps:

  • 1. Heat oven to 350°F. Line baking sheets with parchment paper; set aside.
  • 2. Combine 1 cup butter and sugar in bowl; beat at medium speed, scraping bowl often until creamy. Add flour and Parmesan cheese. Beat at low speed until well mixed. (Mixture may be crumbly.)
  • 3. Shape dough into 1-inch balls. Place, 2 inches apart, onto prepared baking sheets. Make indentation in center of each cookie with thumb or back of spoon. (Edges may crack slightly.)
  • 4. Bake 9-11 minutes or until light golden brown around edges. Cool completely.
  • 5. Fill each thumbprint indentation with about 1 teaspoon desired dip. Serve immediately.
  • 6. FOR ARTICHOKE DIP Combine cream cheese, sour cream, and mayo and mix until creamy and combined.
  • 7. Add chopped artichokes, bell pepper, and cheese. Blend into mixture completely.
  • 8. Chill mixture until firm set.
  • 9. FOR BRUSCHETTA In a bowl combine all ingredients. Toss lightly to coat with oil. Taste for salt and pepper taste and also it may need more oil. Allow to chill for an hour for flavors to marry.
  • 10. FOR GREEN PEA PESTO In a food processor pulse together peas, garlic, Parmesan cheese, 1 teaspoon of salt and 1/4 teaspoon of pepper.
  • 11. While food processor is running drizzle in olive oil until mixture is smooth. Check for salt and pepper and add more to your taste.
  • 12. Set mixture aside until ready to be place in thumbprint cookies.

Tips:

  • For a richer flavor, use high-quality hard cheese such as Parmesan or Asiago.
  • If you don't have a meat grinder, you can finely chop the nuts in a food processor.
  • Be sure to chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • If you want a crispier cookie, bake for a few minutes longer.

Conclusion:

These savory thumbprint cookies are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover nuts and cheese. With a little creativity, you can easily customize these cookies to your own taste. So get creative and enjoy!

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