Shortbread Thumbprint Cookies Recipe

Healthy Thumbprint Cookies Don't Waste the Crumbs

WEBDec 12, 2022 · Step 2. In the bowl of a stand mixer, use the paddle blade attachment to combine all of the ingredients except the jam until it …

Rating: 5/5(6)
1. preheat the oven to 350F.
2. In the bowl of a stand mixer, use the paddle blade attachment to combine all of the ingredients except the jam until it becomes a cohesive dough, about 1-3 minutes.
3. Using a small cookie scoop OR a tablespoon measuring spoon, scoop the dough onto a baking sheet lined with a silpat mat.
4. Wet your hands just a little bit and roll the dough into balls. Using a 1/2 teaspoon measuring spoon (tip: re-use the one you used to measure the almond extract!), make a small well in the middle of each cookie.

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Shortbread Thumbprint Cookies Barefeet in the Kitchen

WEBDec 13, 2023 · When ready to make the cookies, preheat the oven to 350°F. Roll the dough into 1″ balls or use a 1″ scoop to place them onto …

1. Preheat oven to 350 degrees. Cream together the butter, sugar, flour and almond extract. Chill the dough for 1 hour in the refrigerator. Roll the dough into 1" balls or use a 1" scoop to place them onto a parchment or silicone lined baking sheet.
2. Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about 1/2 teaspoon of jam.
3. Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack.
4. To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk to this mixture. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream. Not watery, but not thick either.

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Shortbread Thumbprint Cookies Life Made Sweeter

WEBDec 13, 2023 · Place on baking sheets, use a 1/4 teaspoon to create center indentations. Baking: Bake for 10-12 mins until set but pale. Avoid …

1. Preheat oven to 375 F degrees. Line 2 large baking sheets with parchment paper or a silicone mat. Set aside.
2. In the bowl of a stand mixer or using a hand mixer on medium speed, cream butter and sugar together until smooth and creamy (about 5-6 minutes). Mix in vanilla and beat until combined, scraping down the sides and the bottom of the bowl as needed. Turn mixer off then slowly add in cornstarch and flour. Turn mixer back on low and beat until the dough starts to crumble and clump together. If dough seems too wet - add more flour (1 tablespoon at a time up to 2 tablespoons). If dough is too wet, add 1-2 teaspoons milk. Turn mixer off and gather the dough with your hands to press the dough down and together while kneading and squishing the dough with your palms to form a big ball. This might take about 2 minutes. The warmth from your hands will soften the dough and form together. Pick off 1" pieces and roll and squish tightly into round cookie dough balls (you can roll them in granulated sugar for an extra crunch and sheen if desired) and place about 1.5" apart onto prepared baking sheets. M
3. Allow to dry on the baking sheet for 5 minutes then transfer to a wired cookie rack to cool completely. Fill with your favorite jam or decorate with choices below.
4. Hershey's Kisses thumbprints: once the cookies are baked and hot out of the oven, immediately press a Hershey's Kiss into the center while the cookies are still warm. Do not move and allow to dry. The Hershey's Kiss will stick to the cookie once it is dry.

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