Best Thimble Cookies Christmas Cookies Recipes
THUMBPRINT COOKIES I
I usually make these around Christmas.
Provided by C. Keith
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F. Grease cookie sheets.
- Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
- Add vanilla, flour and salt, mixing well.
- Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
- Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 25 g, Cholesterol 35.8 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 116 mg, Sugar 13.1 g
THIMBLE COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream butter and sugar; add yolk and lemon juice and beat well. Stir in flour until well blended.
- Form into 1 inch balls, dip into beaten egg white then into chopped nuts. Place on greased cookie sheet, make deep indentation in center of each cookie. Bake for 5 minutes, then quickly indent centers again, continue baking for 10 minutes.
- Fill center of each hot cookie with raspberry jam or jelly.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 32 g, Cholesterol 37.4 mg, Fat 14.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.6 g, Sodium 60.2 mg, Sugar 21.4 g
THIMBLE COOKIES
Provided by Food Network
Categories dessert
Time 2h35m
Yield 120 to 150 cookies
Number Of Ingredients 9
Steps:
- Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. With the mixer running at low speed, add the remaining ingredients (except the colored sugars) and mix until smooth. Form the dough into 2 disks, wrap them separately in plastic, and chill for at least 1 hour. The recipe can be made up to this point and kept refrigerated for up to 2 days.
- When you're ready to bake, heat the oven to 350 degrees F.
- On a lightly floured surface, roll out 1 disk of dough to a little less than 1/4 inch thick.
- Using a thimble, and dipping it in flour often to keep the cookies from sticking, cut out tiny rounds of dough. Carefully transfer to cookie sheets. Reroll the scraps once and cut out more cookies, then discard the scraps (they will become tough if you keep rerolling them).
- Sprinkle the tops with plain or colored sugars, then press the sugar lightly into the cookie with your thumbs. Bake until light golden brown, 8 to 10 minutes.
- Repeat with the remaining cookie dough. Let the cookies cool on wire racks and store them in an airtight container for up to 1 week.
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