Best Dolly Parton Thumbprint Cookies Recipes

Dolly Parton Sugar Cookies image

Provided by Faith lt3

Categories Dessert

Time 3h8m

Yield 24 serving(s)

Number Of Ingredients 5

Steps:

Cream sugar and butter in a medium-size bowl.
Beat in eggs, then flour and lemon peel. Knead gently together. Don't overwork the dough, but make sure it's consistent.
Chill dough for 3 hours.
Preheat oven to 350'F.
Roll out dough with rolling pin.
Cut into shapes and place on greased cookie sheets.
Bake until tops get pinkish-brown, about 8 minutes.

Nutrition Facts : Calories 229.4, Fat 15.9, SaturatedFat 9.9, Cholesterol 58.1, Sodium 110, Carbohydrate 20.3, Fiber 0.4, Sugar 8.4, Protein 2

Jam Thumbprint Cookies image

Provided by Ina Garten

Categories dessert

Time 2h15m

Yield 32 cookies

Number Of Ingredients 8

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

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.

Dolly Parton's Sugar Cookies image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 6

3 cups sifted all-purpose flour
1 cup sugar
2 cups 4 sticks unsalted butter, softened
2 egg yolks
Zest of one medium lemon (about 1 1/2 teaspoons)
Icing and decorations of your choice (if desired)

Steps:

Cream sugar and butter together in a large bowl, beating until well incorporated.
Add the egg yolks and lemon zest. Beat until well mixed.
Sift the flour over the wet ingredients, and mix just until combined.
Knead together very gently until it forms enough of a ball to plop onto a piece of plastic wrap. Work the dough just enough to get it to stick together, but be careful not to overdo it. Honestly, I get so paranoid about overworking the dough that I pile the crumbs onto the plastic wrap, fold it up around the mound, and press it together that way.
Completely wrap the dough with the plastic wrap.
Chill dough for three hours.
Preheat oven to 350 degrees Fahrenheit.
Roll out dough - I go as thin as 1/8 inch, but I prefer about 1/4 inch thick. Cut into shapes, adding additional flour as necessary to avoid sticking.
Place cookie shapes on a cookie sheet (no need to grease) and bake for about 8 minutes, just until the cookies start to turn pinky beige around the edges.
Let cool for a couple of minutes on the baking sheet, then move to wire rack to cool completely.
Eat plain or decorate with sugar cookie icing.