Recipes

PB&J Thumbprint Cookies

PB&J Thumbprint Cookies

Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • mixer
  • oven

Ingredients

Preparation Time: 40 minutes / Chilling Time: 1 hour

Baking Time: 10 minutes per batch at 375°F

Instructions

  • In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
  • Add the sugar and beat until combined, scraping the sides of the bowl as needed.
  • Beat in the egg yolks and vanilla until combined.
  • Beat in the all-purpose flour.
  • Cover the dough and chill for 1 hour or until it’s easy to handle.
  • Preheat your oven to 375°F.
  • Grease a cookie sheet.
  • Shape the dough into 1-inch balls.
  • If desired, roll the balls in egg whites and then in the finely chopped cocktail peanuts to coat.
  • Place the balls 1 inch apart on the prepared cookie sheet.
  • Using your thumb, make an indentation in the center of each ball.
  • Bake for 10 to 12 minutes or until the bottoms are light brown.
  • If the cookie centers puff during baking, re-press the centers with the rounded side of a measuring teaspoon.
  • Remove the cookies from the oven and let them cool.
  • Fill half of each center with 1/2 tsp creamy peanut butter and the remaining half with 1/2 tsp grape or strawberry jam or jelly.
  • You can also sprinkle additional chopped cocktail peanuts over the top.

Notes & Wine Advice

Yields:

About 30 cookies
Enjoy your PB&J Thumbprint Cookies!
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Course; Coockies / Biscuit

Almond-Cherry Thumbprint Cookies

Almond-Cherry Thumbprint Cookies

Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • mixer
  • oven

Ingredients

Preparation Time: 40 minutes / Chilling Time: 1 hour

Baking Time: 10 minutes per batch at 375°F

Instructions

  • In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
  • Add the sugar and beat until combined, scraping the sides of the bowl as needed.
  • Beat in the egg yolks and almond extract until combined.
  • Beat in the all-purpose flour.
  • Cover the dough and chill for 1 hour or until it’s easy to handle.
  • Preheat your oven to 375°F.
  • Grease a cookie sheet.
  • Shape the dough into 1-inch balls.
  • If desired, roll the balls in egg whites and then in the finely chopped slivered almonds to coat.
  • Place the balls 1 inch apart on the prepared cookie sheet.
  • Using your thumb, make an indentation in the center of each ball.
  • Bake for 10 to 12 minutes or until the bottoms are light brown.
  • If the cookie centers puff during baking, re-press the centers with the rounded side of a measuring teaspoon.
  • Remove the cookies from the oven and let them cool.
  • Fill each center with 1 tsp of cherry pie filling and place a cherry on each cookie.

Notes & Wine Advice

Yields:

About 30 cookies
Enjoy your Almond-Cherry Thumbprint Cookies!
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Course; Coockies / Biscuit / Fruit / Nuts

Creamy Dreamy Thumbprint Cookies

Creamy Dreamy Thumbprint Cookies

Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • mixer
  • oven

Ingredients

Preparation Time: 40 minutes / Chilling Time: 1 hour

Baking Time: 10 minutes per batch at 375°F

Instructions

  • In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
  • Add the sugar and beat until combined, scraping the sides of the bowl as needed.
  • Beat in the egg yolks and vanilla until combined.
  • Beat in the all-purpose flour.
  • Cover the dough and chill for 1 hour or until it’s easy to handle.
  • Preheat your oven to 375°F.
  • Do not grease the cookie sheet.
  • Shape the dough into 1-inch balls.
  • Roll the balls in assorted colored sugars, sprinkles, or nonpareils.
  • Place the balls 1 inch apart on an ungreased cookie sheet.
  • Using your thumb, make an indentation in the center of each ball.
  • Bake for 10 to 12 minutes or until the bottoms are light brown.
  • If the cookie centers puff during baking, re-press the centers with the rounded side of a measuring teaspoon.
  • Remove the cookies from the oven and let them cool.
  • Spoon 3/4 cup canned vanilla or cream cheese frosting into a decorating bag fitted with a small star tip.
  • Pipe the frosting into each center.
  • If desired, sprinkle with additional colored sugars, sprinkles, or nonpareils.

Notes & Wine Advice

Yields:
About 30 cookies
Enjoy your Creamy Dreamy Thumbprint Cookies!
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Course; Coockies / Biscuit

Linzer Thumbprint Cookies

Linzer Thumbprint Cookies

Deel op Facebook Print Recipe

Ingredients

Preparation Time: 40 minutes / Chilling Time: 1 hour

Baking Time: 10 minutes per batch at 375°F

Instructions

  • In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
  • Add the sugar and beat until combined, scraping the sides of the bowl as needed.
  • Beat in the egg yolks and vanilla until combined.
  • Beat in the all-purpose flour.
  • Cover the dough and chill for 1 hour or until it’s easy to handle.
  • Preheat your oven to 375°F.
  • Grease a cookie sheet.
  • Shape the dough into 1-inch balls.
  • Place the balls 1 inch apart on the prepared cookie sheet.
  • Using your thumb, make an indentation in the center of each ball.
  • Bake for 10 to 12 minutes or until the bottoms are light brown.
  • If the cookie centers puff during baking, re-press the centers with the rounded side of a measuring teaspoon.
  • Remove the cookies from the oven and let them cool.
  • Place 2/3 cup powdered sugar in a large plastic bag.
  • Add the cookies, a few at a time, and shake gently to coat.
  • Fill each center with 1/2 tsp of raspberry preserves and top with toasted sliced almonds.

Notes & Wine Advice

Yields:

About 30 cookies
Enjoy your Linzer Thumbprint Cookies!
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Course; Coockies / Biscuit

Basic Thumbprint Cookies

Basic Thumbprint Cookies

Deel op Facebook Print Recipe

Ingredients

Preparation Time: 40 minutes / Chilling Time: 1 hour

Baking Time: 10 minutes per batch at 375°F

Instructions

  • In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
  • Add the granulated sugar and beat until combined, scraping the sides of the bowl as needed.
  • Beat in the egg yolks and vanilla extract until combined.
  • Beat in the all-purpose flour.
  • Cover the dough and chill for 1 hour or until it’s easy to handle.
  • Preheat your oven to 375°F.
  • Grease a cookie sheet.
  • Shape the dough into 1-inch balls.
  • If desired, roll the balls in egg whites, then in walnuts to coat.
  • Place the balls 1 inch apart on the prepared cookie sheet.
  • Using your thumb, make an indentation in the center of each ball.
  • Bake for 10 to 12 minutes or until the bottoms are light brown.
  • If the cookie centers puff during baking, re-press the centers with the rounded side of a measuring teaspoon.
  • Remove the cookies and allow them to cool on a wire rack.
  • Before serving, fill each center with 1/2 teaspoon of jam.

Notes & Wine Advice

Yields:
30 servings (1 cookie each)
Enjoy your Basic Thumbprint Cookies!
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Course; Coockies / Biscuit

Surprise Snowball Cookies

Surprise Snowball Cookies

Deel op Facebook Print Recipe

Ingredients

Preparation Time: 40 minutes / Chilling Time: 30 minutes

Baking Time: 15 minutes per batch at 325°F

Instructions

  • In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
  • Add 1/2 cup of powdered sugar and beat until combined, scraping the sides of the bowl as needed.
  • Beat in the hazelnut liqueur and vanilla extract.
  • Beat in the flour and pecans.
  • Cover the dough and chill for 30 minutes or until it’s easy to handle.
  • Preheat your oven to 325°F.
  • Shape the dough into 1-inch balls.
  • Press a chocolate-covered caramel into each ball, reshaping the dough around the candy to enclose it.
  • Place the filled dough balls 2 inches apart on an ungreased cookie sheet.
  • Bake for 15 minutes or until the bottoms are light brown.
  • Remove the cookies and allow them to cool on a wire rack.
  • Place 1 cup of powdered sugar in a large plastic bag.
  • Add the cooled cookies, a few at a time, and shake gently to coat.

Notes & Wine Advice

Yields:

55 servings (1 cookie each)

To Store:

Layer the cookies between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.

To Toast Nuts:

Preheat your oven to 350°F. Spread the nuts in a shallow baking pan. Bake for 5 to 10 minutes or until they are lightly toasted.
Enjoy your Surprise Snowball Cookies!
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Course; Coockies / Biscuit

Coconut-Pecan Snowball Cookies

Coconut-Pecan Snowball Cookies

Deel op Facebook Print Recipe

Ingredients

Prep. Time: 35 minutes / Chil.Time: 30 minutes / Baking Time: 15 minutes per batch at 325°F

Instructions

  • In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
  • Add 1/2 cup of powdered sugar and beat until combined, scraping the sides of the bowl as needed.
  • Beat in the water and vanilla extract.
  • Beat in the flour, pecans, and coconut.
  • Cover the dough and chill for 30 to 60 minutes or until it’s easy to handle.
  • Preheat your oven to 325°F.
  • Shape the dough into 1-inch balls and place them 1 inch apart on an ungreased cookie sheet.
  • Bake for 15 minutes or until the bottoms are light brown.
  • Remove the cookies and allow them to cool on a wire rack.
  • Place 3/4 cup of powdered sugar in a large plastic bag.
  • Add the cooled cookies, a few at a time, and shake gently to coat.

Notes & Wine Advice

Yields:

36 servings (1 cookie each)

To Make Cocoa-Covered Snowballs:

Prepare as directed, except in Step 3, reduce the powdered sugar to 1/2 cup and stir in 3 tablespoons of unsweetened cocoa powder. Shake the cooled cookies in the cocoa powder mixture.

To Store:

Layer the cookies between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.
Enjoy your Coconut-Pecan Snowball Cookies!
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Course; Coockies / Biscuit / Nuts

Peppermint Snowball Cookies

Peppermint Snowball Cookies

Deel op Facebook Print Recipe

Ingredients

Preparation Time: 30 minutes Baking Time: 9 minutes per batch at 350°F

Instructions

  • Preheat your oven to 350°F and line a cookie sheet with parchment paper.
  • In a large bowl, beat the softened butter with a mixer on medium speed for about 30 seconds.
  • Add 2/3 cup of powdered sugar, crushed candies, vanilla extract, and salt.
  • Beat until well combined, scraping the sides of the bowl as needed.
  • Beat in the flour.
  • Shape the dough into 1-inch balls and place them 2 inches apart on the prepared cookie sheet.
  • Bake for 9 to 11 minutes or until the cookies are set and the bottoms are light brown.
  • Allow them to cool on the cookie sheet for 1 minute, then remove and cool on a wire rack for 5 minutes.
  • Roll the warm cookies in 1 cup of powdered sugar.
  • After the cookies have cooled, roll them in powdered sugar again.
  • If desired, dust them lightly with additional very finely crushed peppermint candies.

Notes & Wine Advice

Yields:

36 servings (1 cookie each)

To Make Ahead:

Shape the dough into balls and freeze them on parchment- or foil-lined cookie sheets until firm. Transfer the frozen balls to an airtight container and freeze for up to 3 months. To bake, let the frozen balls stand on an ungreased cookie sheet while preheating the oven to 350°F. Bake for 10 to 12 minutes or until the cookies are set and the bottoms are light brown.
Enjoy your Peppermint Snowball Cookies!
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Course; Coockies / Biscuit

Cherry-Walnut Snowball Cookies

Cherry-Walnut Snowball Cookies

Deel op Facebook Print Recipe

Ingredients

Preparation Time: 40 minutes / Baking Time: 18 minutes per batch at 325°F

Instructions

  • Preheat your oven to 325°F.
  • Drain the chopped cherries on paper towels and pat them dry.
  • In a large bowl, beat the softened butter with a mixer on medium speed for about 30 seconds.
  • Add 1/2 cup of powdered sugar, almond extract, and vanilla extract.
  • Beat until well combined, scraping the sides of the bowl as needed.
  • Beat in the flour, walnuts, and maraschino cherries.
  • Shape the dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.
  • Bake for 18 to 20 minutes or until the bottoms are light brown.
  • Allow the cookies to cool on the cookie sheet for 5 minutes.
  • If desired, stir some edible glitter into the 1 cup of powdered sugar.
  • Roll the warm cookies in the powdered sugar mixture.
  • Let them cool completely on a wire rack.
  • If desired, roll the cooled cookies in the powdered sugar mixture again.

Notes & Wine Advice

Yields:

48 servings (1 cookie each)

To Toast Nuts:

Preheat your oven to 325°F. Spread the nuts in a shallow baking pan and bake for 8 to 10 minutes or until they are light brown, shaking the pan once or twice.
Enjoy your Cherry-Walnut Snowball Cookies!
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Course; Coockies / Biscuit / Fruit / Nuts

Double Chocolate Snowball Cookies

Double Chocolate Snowball Cookies

Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • mixer
  • oven
  • Wire rack

Ingredients

Preparation Time: 25 minutes / Chilling Time: 30 minutes / Baking Time: 15 minutes per batch at 325°F

Instructions

  • In a large bowl, beat the softened butter with a mixer on medium speed for about 30 seconds.
  • Add 1/2 cup of powdered sugar, cocoa powder, vanilla extract, orange zest, and salt.
  • Beat until everything is well combined, scraping the sides of the bowl as needed.
  • Beat in the flour.
  • Stir in the miniature semisweet chocolate chips; the dough will be slightly crumbly.
  • Gently knead the dough and shape it into a ball.
  • Cover the dough and chill for 30 to 60 minutes or until it’s easy to handle.
  • Preheat your oven to 325°F.
  • Shape the dough into 1-inch balls and place them 1 inch apart on an ungreased cookie sheet.
  • Bake for 15 minutes or until the cookies are firm and their tops are no longer glossy.
  • Remove them and allow them to cool on a wire rack.
  • Place 1 cup of powdered sugar in a large plastic bag.
  • Add the cooled cookies, a few at a time, and shake gently to coat them.

Notes & Wine Advice

Yields:
48 servings (1 cookie each)
Enjoy your Double Chocolate Snowball Cookies!
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Course; Chocolate / Coockies / Biscuit