Raspberry Lemon Thumbprint Cookies
Jam Thumbprint Cookies
Butter and Jam Thumbprints
Thumbprint Cookies


Raspberry Lemon Thumbprint Cookies

Emeril Live

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 dozen

1/2 cup raspberry jam or jelly
1 tablespoon Chambord or kirsch
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
In a small bowl, combine the jam and Chambord. Stir to combine. In a
medium bowl, combine the flour, baking powder, and salt and whisk to
blend. In a large bowl using an electric mixer, beat the butter and sugar
until light and creamy. Beat in the egg yolks, lemon zest, lemon juice
and vanilla. Add the flour mixture in 2 additions and beat just until
moist clumps form. Gather the dough together into a ball. Pinch off the
dough to form 1-inch balls. Place on the prepared baking sheets, spacing
1-inch apart. Use your floured index finger or 1/2 teaspoon measuring
spoon to create depressions in the center of each ball. Fill each
indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden
brown, about 20 minutes. Transfer the cookies to wire racks to cool
completely.



Jam Thumbprint Cookies

Recipe courtesy Ina Garten, Barefoot Contessa Family Style

Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Yield: 32 cookies

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

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.


Butter and Jam Thumbprints

>From Food Network Kitchens

Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 18 minutes
Yield: about 24 to 30 cookies

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter, (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod or 1/8 teaspoon vanilla bean
paste,
or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry, or strawberry jam

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper
or silicon mats. Whisk the flour, baking powder, and salt together in a
bowl. In another bowl, whip the butter and the sugar with a hand-held
mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until
just combined. Slowly beat in the dry ingredients, in 2 additions, mixing
just until incorporated. Scoop the dough into 1-inch balls with a cookie
or ice cream scoop and roll in sugar. Place about 2 inches apart on the
prepared baking sheets. Press a thumbprint into the center of each ball,
about 1/2-inch deep. Fill each print with about 3/4 teaspoon of jam.
Bake cookies until the edges are golden, about 15 minutes. (Rotate the
pans, from top to bottom, about halfway through baking for even color.)
Cool cookies on the baking sheets. Serve. Store cookies in a tightly
sealed container for up to 5 days.



Thumbprint Cookies

Makes about 20

2/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
2 large egg whites
3/4 cup finely chopped nuts of choice
1/3 cup jam (any flavor)

Preheat oven to 350 F. Line baking sheets with parchment paper or a
non-stick baking mat. In a large bowl, beat together butter and sugar
until light and fluffy. Beat in egg yolks, vanilla extract and salt.
Gradually stir in flour. Form dough into 1-inch diameter balls. Dip in
lightly beaten egg whites, then roll in nuts. Place 1 inch apart on
prepared cookie sheets. Press down center of each with thumb. Bake for 16
to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes,
then remove to a wire rack to cool completely. Just before serving, fill
centers of cookies with jam. Or, fill centers with 1/2 teaspoon of jam
before baking.



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