Martha Stewart Thumbprint Cookies

Sweetheart Thumbprint Cookies Martha Stewart

WEBDec 20, 2019 · Preheat oven to 350˚F. Beat butter with confectioners' sugar, vanilla, and salt until thoroughly combined, about 1 minute. Beat …

Rating: 5/5(2)
1. Preheat oven to 350˚F. Beat butter with confectioners' sugar, vanilla, and salt until thoroughly combined, about 1 minute. Beat in flour until a dough forms.
2. Roll level tablespoons of dough into balls; arrange 1 inch apart on parchment-lined baking sheets. Using the end of the handle of a flat-bottomed eating utensil or rubber spatula, press two deep indentations into the center of each ball to create a V (it will expand during baking to become a heart).
3. Bake until bottoms are golden and cookies are just set, 17 to 20 minutes. Meanwhile, stir together sanding sugar and a tiny pinch of luster dust. In a small bowl, beat egg white with 1 teaspoon water. Working with a few cookies at a time, brush tops with egg wash and sprinkle generously with sanding-sugar mixture.
4. Return to oven and bake until egg wash is dry and sugar has set, about 1 minute. Let cookies cool 5 minutes on sheets, then transfer to wire racks and let cool completely.

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Lemon Curd Thumbprint Cookies Family Table Treasures

WEBAug 13, 2015 · Preheat oven to 325 Degrees F. Cream butter and granulated sugar with a mixer until pale and fluffy. Add yolks and vanilla, …

1. Preheat oven to 325 Degrees F.
2. Cream butter and granulated sugar with a mixer until pale and fluffy. Add yolks and vanilla, and beat for 1 minute. Reduce speed to low, and beat in flour and salt until combined. Cover, and refrigerate until firm, about 1 hour (or up to 1 day).
3. Roll dough into 1 inch balls and place 1 inch apart on a cookie sheet. Press finger or thumb into center of each dough ball to make an indentation.
4. Bake for 10 minutes.

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Chocolate Thumbprints Recipe Martha Stewart

WEBFeb 22, 2021 · Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake …

1. Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
2. Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
3. Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

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