Cookie Palooza: Dulce De Leche Thumbprint Cookies

Cookie Palooza continues today with these Dulce De Leche Thumbprint Cookies. Thumbprint cookies offer a delicious double-punch… The cookie itself is great and the filling adds additional flavor to it. Not a fan of dulce de leche, try these with your favorite jam or a chocolate filling.

Dulce De Leche Thumbprint Cookies

  • Servings: 36 cookies
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Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

1 large egg yolk

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/2 teaspoon kosher salt

6 oz. dulce de leche

 

Directions:

Preheat the oven to 375 F. Line two baking sheets with parchment paper.

Beat together the butter and sugar until light and fluffy, on medium-high speed. Beat in the egg yolk and vanilla extract. Add in the flour and salt and mix until well-blended and dough comes together in a ball.

Form the dough into 1-inch balls and arrange on the prepared baking sheet. Flatten the balls with the palm of your hand and then using a 1/2 teaspoon or your thumb make an indentation in the center of each cookie. Bake for 8 to 10 minutes.

Remove the pan from the oven and gently press the indentation once again to redefine it. Fill each indentation with about 1/2 teaspoon of dulce de leche and return to the oven for 3 minutes. Transfer the cookies to a wire rack to cool completely.

Recipe from Love and Olive Oil

 

Raspberry Almond Shortbread Thumbprints

There are some recipes you see that you know that you must instantly try… As was the case when I got a recipe in my inbox last week from Land O’ Lakes for a Raspberry Almond Shortbread Thumbprint cookie. I pretty much love any pastry / baked item that involves almonds and then when you throw raspberry into the mix you are definitely in for something pretty delicious. Best of all, not only are these cookies amazing, but, they are simple to make and add a festive to look to your holiday cookie platters.

I began by making the dough (obviously… LOL!)… I combined butter, sugar and almond extract in the bowl of my stand mixer and beat it at medium speed until it was well combined, scraping the bowl as necessary. On low speed I added in flour and continued beat the mixture until it was well combined. Once the dough had come together I covered and refrigerated it for an hour or until the dough was firm.

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Once it was firm, I rolled dough into 1-inch sized balls – I used approximately 1/2 tablespoon of dough for each ball.

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Then using the back of a 1/4 teaspoon (you could simply use your thumb as well, hence the name of the cookie) I made a small indentation into the center of each cookie and then filled them with raspberry jam.

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After refrigerating the cookies for about 10 minutes I baked them in a 350 F preheated oven for about 12-14 minutes, until the edges just began to brown. You don’t have to refrigerate the cookies prior to baking, but, I did so so that the dough could firm up again a bit so the cookies wouldn’t spread as much while baking. My cookies did spread some so I probably could have left them in the refrigerator a bit longer. After removing them from the oven I let them sit on the cookie sheet for a minute or two and then transferred them to a wire rack to cool completely.

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Once the cookies cooled I drizzled a glaze of water, confectioners’ sugar and almond extract over them.

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One word for these cookies… YUM!

 

Raspberry Almond Shortbread Thumbprints

  • Servings: 36-42 cookies
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Ingredients:

1 cup (2 sticks) unsalted butter, softened

2/3 cup sugar

1/2 teaspoon almond extract

1/2 cup raspberry jam

 

For the Glaze:

1 cup powdered sugar

2 to 3 teaspoons water

1 1/2 teaspoons almond extract

 

Directions:

Combine the butter, sugar and almond extract in a bowl and beat at medium speed until creamy, scraping the sides of the bowl as necessary. Switch to low speed and add in the flour, beating well until all the ingredients have been combined. Cover and refrigerate for at least 1 hour.

Preheat oven to 350 F and cover cookie sheet with parchment paper.

Shape the dough into 1-inch balls; approximately 1/2 tablespoon of dough. Place 2 inches apart on prepared cookie sheets. Make a small indentation in the center of each of the cookies and fill with a 1/4 teaspoon of the raspberry jam.

You could place the cookies back in the refrigerator for a few minutes for the dough to firm up again, or place them directly in the oven for about 12-14 minutes, or until the edges are slightly browned. Let stand on the cookie sheets for 1 minute and then transfer to a cooling rack to cool completely.

Combine all the ingredients for the glaze in a bowl and whisk together until smooth and then drizzle over the cooled cookies.

Recipe from Land O’ Lakes