Best Walnut Thumbprints Recipes

WALNUT THUMBPRINTS

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Refrigerate for 30 minutes. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , Combine filling ingredients; spoon about 1 teaspoonful into each cookie. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks.

WALNUT THUMBPRINTS

Steps:

• Preheat oven to 350F. Chop the walnuts in a food processor until very fine. Beat the butter and granulated sugar in a large mixing bowl at medium speed until light and fluffy. Beat in chopped walnuts. Beat in the flour at low speed just until combined. Shape dough into 1-inch balls. Place the balls 2-inches apart on ungreased cookie sheets. Flatten each ball with the bottom of a glass to a 1 ½ inch circle. Press a ½ inch indentation into the center of each cookie with your fingertip or the handle of a wooden spoon. Fill each indentation with ¼ teaspoon of preserves. Bake 10 to 12 minutes, until golden. Transfer the cookies to a wire rack to cool completely. Sift confectioners sugar over cookies.

WALNUT THUMBPRINTS

Steps:

• In mixing bowl, cream the butter and brown sugar. Beat in egg & vanilla.
• Combine dry ingredients; gradually add to the creamed mixture.
• Refrigerate for 30 minutes.
• Roll into 1-inch balls.
• Place 2-inches apart on greased baking sheets.
• Using the end of a wooden spoon handle, make an indentation in the center of each ball.
• Combine filling ingredients.
• Spoon about 1 teaspoonful into each cookie.
• Bake at 350 degrees for 11 to 13 minutes or until lightly browned.
• Cool for 5 minutes before removing to wire racks.

CHOCOLATE-CHERRY-WALNUT THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside. In a small saucepan, combine 1/2 cup of the chocolate pieces and 1 tablespoon of the shortening. Cook and stir over low heat until chocolate is melted. Set aside to cool.
• In a large bowl, beat butter and sugar with an electric mixer on medium speed until fluffy. Beat in cooled chocolate mixture. Add egg, milk, and vanilla. Beat until combined. Add the flour, cocoa powder, baking powder, salt, and espresso powder. Beat on low speed until just combined.
• Shape dough into 1-inch balls. Roll the balls in chopped walnuts. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.
• Bake in the preheated oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; let cool. Spoon a cherry with some of the sauce into cookie centers. In the same small saucepan, heat and stir remaining chocolate pieces and shortening over low heat until chocolate melts and mixture is smooth. Cool slightly. Drizzle chocolate mixture over tops of cookies. Let stand until chocolate is set. Makes 36 to 40 cookies.
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