Best Skinny Strawberry Nut Thumbprints Recipes

STRAWBERRY THUMBPRINT COOKIES

Steps:

• Pre-heat oven to 350℉.
• In a large bowl, mix to combine wet mixture - unsalted butter, granulated sugar, egg and vanilla extract.
• In a separate bowl, bring together dry mixture - all purpose flour, baking powder, and salt. Mix well.
• Add dry mixture into wet mixture. Using a spatula to combine everything.
• Optional: cover bowl and refrigerate dough for 1-2 hours.
• Roll dough into small 1 1/2 inch balls. Then use the ends of a rolling pin or thumb to make an indentation at the middle of the dough ball. Press halfway down but not all the way.
• Press tops of cookies face down onto a bowl of white sugar sprinkles, and place them ~2 inch apart on the baking sheet.
• Fill each of the indentation with strawberry jam.
• Bake for 14-15 minutes.
• Remove from oven let it cool on the baking sheet for a few minutes, then place them on cooling rack until they are completely cool.
• Serve and enjoy!

SUGAR-FREE STRAWBERRY THUMBPRINT COOKIES

Steps:

• Place the oven rack in the center of your oven, and preheat to 350.
• Line cookie sheets with parchment paper, or spray with non-stick spray.
• Stir the preserves and mash up any chunks of strawberries so the preserves are as smooth as possible. Set aside.
• Using an electric mixer or hand mixer, cream the butter and sugar until very light and fluffy, at least 3 minutes. Add the egg yolk and the vanilla and beat until well-combined.
• In a separate bowl, whisk the flour and salt together and add to the butter mixture. Beat just until combined.
• In a small bowl, beat the egg white until frothy.
• Place the nuts on a small plate or shallow dish or bowl.
• Roll the dough into 1-inch balls. (If the dough is too soft to roll into balls, refrigerate for about 30 minutes). Coat each ball of dough with the egg white, roll lightly in the nuts, and place on the prepared cookie sheet.
• With your thumb or the rounded end of a wooden spoon, make an indentation in the middle of each cookie and fill with about 1/4 to 1/2 teaspoon of preserves.
• Bake for 13-15 minutes, or until the cookies are set and the nuts are nicely browned.
• Wait a few moments, then remove to a rack to cool completely.
• NOTE: If you are planning to store the cookies for any length of time, you night want to bake them without the preserves and fill them right before serving.

PERFECT THUMBPRINT COOKIES

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.