Best Rosemary Marmalade Thumbprint Cookies Recipes

ROSEMARY MARMALADE THUMBPRINT COOKIES

Steps:

• 1. In a small bowl, whisk together the flour, cornstarch, rosemary and salt. Set aside
• 2. In a medium bowl, beat the butter for 30 seconds on medium high. Add powdered sugar & almond flavoring. Beat until combined.
• 3. Add flour mixture, mixing well. The mix will be very dry, almost more like coarse crumbs. Pour this out onto the counter and gently knead until it comes together. Press into a small disc and refrigerate at least 1 hour.(dough is much easier to work with once chilled)
• 4. Divide the dough into 24 individual pieces. Roll each piece into a ball about 1 1/4" in size.(be patient, the dough will form as it warms in your hand) Place these on a parchment-lined baking sheet, about 2" apart. Indent carefully with your thumb or finger. Spoon a scant 1/2 teaspoon of jam into the indentation.
• 5. Bake at 325 for 14 minutes until lightly golden. Allow to cool slightly before moving to a rack as the cookies are fragile when warm.
• 6. When completely cool, sprinkle with "just a pinch" of powdered sugar.

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.

THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F.
• Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together.
• Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each.
• Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Fill thumbprints with jelly.

THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
• Add the egg yolks one at a time and mix until well combined after each.
• Add the vanilla extract and mix until well combined.
• Add the flour and salt and mix until the dough is just well combined. Do not over mix.
• Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll in additional sugar (if using), then set the balls on the baking sheet.
• Use the end of a spatula, your thumb or the bottom of a measuring spoon to press the centers of the cookies down. Do this immediately after rolling them to help prevent the cookies from cracking.
• Fill the centers with jam. I used roughly 1/2 teaspoon per cookie.
• Bake cookies for 10-13 minutes or until the edges JUST begin to brown. You don't want to overbake them and have dry cookies.
• Allow cookies to cool on the baking sheet for 5-10 minutes, then move to a cooling rack to finishing cooling.

ROSEMARY SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

ROSMARY KISSED ORANGE THUMBPRINT COOKIES TUSCANO

Steps:

• * SMALL BOWL STIR 1ST 3. SET ASIDE. * MED. BOWL WHIP BUTTER FOR 30 SEC. + 1/3C SUGAR & ALMOND EXTRACT. WHIP TIL MIXED. + FLOUR MIXURE. BEAT TIL COMBINED. CHILL 1 HR OR UNTIL EASY TO HANDLE. * PREHEAT 325. LINE 2 BAKING SHEETS W/PARCHMENT P. SHAPE DOUGH INTO 24, 1.25 IN BALLS. ARRANGE ON SHEETS 2 IN APART. INDENT EACH W/THUMB. SPOON 1/2 TSP JAM IN EA COOKIE. * BAKE 14 MIN OR EDGES LIGHTLY BROWN. COOL 1 MIN ON SHEET THEN MOVE TO WIRE RACK. * SPRINKLE ADDITION SUGAR ON EA.

ROSEMARY TUSCANO THUMBPRINT COOKIES

Steps:

• 1. In small bowl, stir together flour, cornstarch, rosemary, and salt; set aside. In medium mixing bowl, beat butter with an electric mixer on med to high speed 30 sec. Add 1/3 c. powdered sugar and almond extract and beat until combined. Add flour mixture and beat until combined. Wrap and chill dough for 1 hr or until easy to handle. 2. Preheat oven 325F. Line 2 baking sheets with parchment paper; set aside. Shape dough into 24, 1 1/4 inch balls and arrange 2 inches apart onto cookie sheets. Use thumb to make indentations in each cookie. Spoon about 1/2 tsp marmalade into center of each. 3. Bake 14 min. or until edges are lightly golden. Cool 1 min. on cookie sheets. Remove and cool completely on wire racks. Sprinkle with additional powdered sugar to serve.