I need a Thumbprint cookie recipe

17 years ago

Hey all

It seems every time I make Thumbprint cookies, they flatten out and look like regular flat cookies. I've tried chilling the dough and it doesn't seem to make a difference. Is it because I use all butter (instead of margarine)?

I welcome any recipe that will keep the cookies roundish rather than pancake like!

Alexa

Sort by:Oldest

Comments (5)

lindac
17 years ago
Just add a little more flour to your recipe.
I don't have mine typed out, but it uses all butter.
They do puff a bit and lose the print, but just poke it back in as you take them out of the oven....and fill when they cool.
I haven't tried omitting the baking powder....but I'll bet that would keep them in a nice neat shape.
Linda C
caliloo
Original Author
17 years ago
Well - I am just fated to be a Thumbprint failure. I added some extra flour and baked a few for a trial. Flat as pancakes.

I added MORE flour and tried again. Still flat.

Honestly, I think I am going to make them in mini muffin tins just to keep the taller!

Alexa
Related Discussions
LOOKING for: Amazing Cookie recipe...fancy cookies
Q
Comments (29)
These are excellent and quite pretty on a plate. Alexa *********************************************************** Holly Berry Cookies Servings: 12 Ingredients: 2 cups all-purpose flour 1 cup white sugar 1 teaspoon ground cinnamon 3/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter, chilled 1 egg 1/4 cup milk 2/3 cup seedless raspberry jam 2 cups confectioners' sugar 2 tablespoons milk 1/2 teaspoon vanilla extract 1/4 cup cinnamon red hot candies 4 drops green food coloring Directions: 1. In a large bowl combine the flour, white sugar, ground cinnamon, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl beat the egg and 1/4 cup of milk. Add this to the crumb mixture until the dough is moistened. Cover and refrigerate for at least 1 hour. 2. Preheat oven to 375 degrees F (190 degrees C). 3. On a lightly floured surface roll out the dough to 1/8 inch thick. Cut with a 2 inch round cookie cutter. Place on ungreased baking sheets. 4. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks. Once cool spread jam on half of the cookies then top each with another cookie. 5. To Make Glaze: Combine the confectioners' sugar, 2 tablespoons milk and vanilla until smooth. Spread glaze over the cookie and decorate with red cinnamon candy before the glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.
...See More
RECIPE: Red Currant Cookies...Needing Recipe
Q
Comments (4)
Scroll down to the Tiny Tartlet recipe at the site below. You'd have to sprinkle w/powdered sugar. Watch out - music will play. Here is a link that might be useful: Tiny Tartlets
...See More
Freezing almond flour thumbprint cookies or dough
Q
Comments (2)
Thanks...good idea. For future use, I'll also try freezing some cookies and some dough to see if it will work.
...See More
I need Glenda's 'three ingred' peanut butter cookie recipe
Q
Comments (11)
1 cup peanut butter 1 egg 1/2 cup of white sugar Cream eggs & sugar together,then add p.b. Roll into balls,place on cookie sheet,flatten with fork. Bake @ 350 10-13 min., or until golden This recipe is the one from the Kraft p.b jar Patti
...See More
User
17 years ago
Alexa, you might want to try the recipe that Lorijean posted. Uses all butter but the cookies hold their shape.

Home Cookin Chapter: Recipes From Thibeault's Table

Jam Thumbprint Cookies
======================
Posted by LoriJean44 (My Page) on
Mon, Dec 15, 03 at 21:28

I made Ina Garten's (Barefoot Contessa) Jam Thumbprints today. They went together very easily and are delicious!

Makes 32 cookies

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 (I used store-bought apricot and my homemade raspberry-plum jam)

Preheat the oven to 350 degrees.

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 disc. Wrap in plastic wrap 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.

Lori
caliloo
Original Author
17 years ago
Thanks Ann,

I will give this one more shot - they look so delish and are lovely on a cookie plate. I really hope they work this time!

Alexa
grainlady_ks
17 years ago
Here are two recipes that are a little different, that have been family favorite for years. Both recipes freeze well (in a single layer) after they are baked.

-Grainlady

CHERRY-POPPY SEED TWINKS
(Source: Pillsbury - M.m.m.m More Cookies 1987)

1 c. powdered sugar
1 c. softened butter
1 t. vanilla
1 egg
2 c. Pillsbury's BEST All-Purpose or Unbleached Flour
2 T. poppy seed
1/2 t. salt
1/3-1/2 c. cherry preserves

Heat oven to 300Â°F. In large bowl, beat powdered sugar and butter until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, poppy seed and salt; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. With finger, make imprint in center of each cookie. Fill each imprint with about 1/2 t. preserves. Bake at 300Â°F for 20-25 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Makes 2-1/2 dozen cookies.
----------------

These are a little healthier and heartier...

OAT BRAN THUMBPRINT COOKIES
(source: Betty Crocker - 110 MORE Cookie Recipes - 1989)

3/4 c. margarine or butter, softened
1/2 c. packed brown sugar
1/2 t. vanilla
2 egg whites (or 1 egg)
1 c. oat bran
1 c. all-purpose flour
1/2 c. quick-cooking oats
1/4 t. salt
1/4 c. finely chopped walnuts
2 T. oat bran
Preserves

Heat oven to 375Â°F. Mix margarine (or butter), brown sugar, vanilla and egg whites (or whole egg) in large bowl. Stir in 1 c. oat bran, the flour, oats and salt. Shape dough into 1-1/4-inch balls.

Mix walnuts and 2 T. oat bran in small bowl. Roll balls in walnut mixture. Place about 1-inch apart on ungreased cookie sheet; press thumb in center of each. Fill thumbprints with preserves. Bake until light brown, about 10-minutes. Remove immediately from cookie sheet. Makes about 3 dozen cookies.

1 cookie: 100 calories; protein 1g; carbohydrates 13g; fat 5g; sodium 65 mg; cholesterol 0mg (if using margarine and egg whites).