New recipes

Rumprint Cookies

Rumprint Cookies


Ingredients

For the dough:

  • 2/3 Cups (10 2/3 tablespoons) unsalted butter, at room temperature
  • 1/3 Cup granulated sugar
  • 1 large egg
  • 1 Teaspoon pure vanilla extract
  • 1/4 Teaspoon salt
  • 1 3/4 Cup all-purpose flour
  • 1/4-1/2 Teaspoon nutmeg

For the filling:

  • 1/4 Cup (1/2 stick) unsalted butter, at room temperature
  • 1 Cup sifted confectioners sugar
  • 1/2-1 Teaspoon rum extract
  • Nutmeg, for garnish

Directions

For the dough:

Beat butter in large bowl of electric mixer until light; beat in sugar until fluffy. Beat in egg, vanilla and salt; beat well. Stir in flour and nutmeg until well mixed. Refrigerate dough, covered, 1 hour.

Preheat the oven to 350 degrees F. Have two ungreased baking sheets ready.

Shape the dough into 1-inch diameter balls. Place 2 inches apart on baking sheets. Press down centers with thumb. Bake until barely golden, about 12 minutes. Cool on wire racks.

For the filling:

Beat the butter until light. Beat in the confectioners sugar until fluffy. Add the rum extract to taste. Beat well. Fill a pastry bag fitted with a medium star tip with the filling. Pipe a star into the center of each cookie. Sprinkle with nutmeg. Chill until filling firms, 15 minutes.

Nutritional Facts

Servings18

Calories Per Serving168

Folate equivalent (total)37µg9%


Thumbprint Cookies

These cookies are crisp, buttery, nut-studded, and can cradle all kinds of imaginative fillings in the depression in their tops. You can fill them with festively colored icings for the Fourth of July, or reach for the jam at holiday time. Other delectable choices include soft caramel, or melted chocolate. Find all those three-quarters-empty jam jars on the refrigerator door, and put them to good use. Oh, and did we mention a simple dab of honey-sweetened peanut butter?

Ingredients

  • 16 tablespoons (227g) unsalted butter
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (113g) brown sugar, lightly packed
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup (48g) almond flour or 1/2 cup (40g) pecan meal
  • 2 1/2 to 3 cups (298g to 361g) King Arthur Unbleached All-Purpose Flour
  • 3/4 to 1 cup (85g to 113g) finely diced chopped nuts
  • 3/4 cup (255g) icing, jam, or the filling of your choice

Instructions

Line two baking sheets with parchment paper, or use a non-stick baking sheet greasing the pans isn't sufficient to prevent sticking.

In a large bowl, beat the butter and sugars until very light.

Beat in the egg yolks, vanilla, and salt.

Add the nut flour and the lesser amount of all-purpose flour, stirring until well blended. If the dough seems too sticky, add just enough additional flour to make it workable.

Cover and chill the dough for an hour.

While the dough chills, cover the egg whites and leave them out of the refrigerator to warm up to room temperature.

In a small bowl, whip the egg whites until they're foamy.

Break off pieces of dough and roll them between your palms to form 1" balls.

Dip the balls into the egg whites, and roll them in the chopped nuts. Place the cookies about 2" apart on the prepared baking sheets.

Bake the cookies for 8 minutes, then remove them from the oven.

Make a deep thumbprint in the center of each cookie.

Return to the oven, and bake until they're a light, golden brown, about 4 to 6 minutes.

Remove them from the oven, and transfer them to a rack to cool.

Fill the thumbprint with the filling of your choice, using about 1/2 teaspoon for each. *See "tips," below.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Thumbprint Cookies.


Thumbprint Cookies

These cookies are crisp, buttery, nut-studded, and can cradle all kinds of imaginative fillings in the depression in their tops. You can fill them with festively colored icings for the Fourth of July, or reach for the jam at holiday time. Other delectable choices include soft caramel, or melted chocolate. Find all those three-quarters-empty jam jars on the refrigerator door, and put them to good use. Oh, and did we mention a simple dab of honey-sweetened peanut butter?

Ingredients

  • 16 tablespoons (227g) unsalted butter
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (113g) brown sugar, lightly packed
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup (48g) almond flour or 1/2 cup (40g) pecan meal
  • 2 1/2 to 3 cups (298g to 361g) King Arthur Unbleached All-Purpose Flour
  • 3/4 to 1 cup (85g to 113g) finely diced chopped nuts
  • 3/4 cup (255g) icing, jam, or the filling of your choice

Instructions

Line two baking sheets with parchment paper, or use a non-stick baking sheet greasing the pans isn't sufficient to prevent sticking.

In a large bowl, beat the butter and sugars until very light.

Beat in the egg yolks, vanilla, and salt.

Add the nut flour and the lesser amount of all-purpose flour, stirring until well blended. If the dough seems too sticky, add just enough additional flour to make it workable.

Cover and chill the dough for an hour.

While the dough chills, cover the egg whites and leave them out of the refrigerator to warm up to room temperature.

In a small bowl, whip the egg whites until they're foamy.

Break off pieces of dough and roll them between your palms to form 1" balls.

Dip the balls into the egg whites, and roll them in the chopped nuts. Place the cookies about 2" apart on the prepared baking sheets.

Bake the cookies for 8 minutes, then remove them from the oven.

Make a deep thumbprint in the center of each cookie.

Return to the oven, and bake until they're a light, golden brown, about 4 to 6 minutes.

Remove them from the oven, and transfer them to a rack to cool.

Fill the thumbprint with the filling of your choice, using about 1/2 teaspoon for each. *See "tips," below.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Thumbprint Cookies.


Thumbprint Cookies

These cookies are crisp, buttery, nut-studded, and can cradle all kinds of imaginative fillings in the depression in their tops. You can fill them with festively colored icings for the Fourth of July, or reach for the jam at holiday time. Other delectable choices include soft caramel, or melted chocolate. Find all those three-quarters-empty jam jars on the refrigerator door, and put them to good use. Oh, and did we mention a simple dab of honey-sweetened peanut butter?

Ingredients

  • 16 tablespoons (227g) unsalted butter
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (113g) brown sugar, lightly packed
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup (48g) almond flour or 1/2 cup (40g) pecan meal
  • 2 1/2 to 3 cups (298g to 361g) King Arthur Unbleached All-Purpose Flour
  • 3/4 to 1 cup (85g to 113g) finely diced chopped nuts
  • 3/4 cup (255g) icing, jam, or the filling of your choice

Instructions

Line two baking sheets with parchment paper, or use a non-stick baking sheet greasing the pans isn't sufficient to prevent sticking.

In a large bowl, beat the butter and sugars until very light.

Beat in the egg yolks, vanilla, and salt.

Add the nut flour and the lesser amount of all-purpose flour, stirring until well blended. If the dough seems too sticky, add just enough additional flour to make it workable.

Cover and chill the dough for an hour.

While the dough chills, cover the egg whites and leave them out of the refrigerator to warm up to room temperature.

In a small bowl, whip the egg whites until they're foamy.

Break off pieces of dough and roll them between your palms to form 1" balls.

Dip the balls into the egg whites, and roll them in the chopped nuts. Place the cookies about 2" apart on the prepared baking sheets.

Bake the cookies for 8 minutes, then remove them from the oven.

Make a deep thumbprint in the center of each cookie.

Return to the oven, and bake until they're a light, golden brown, about 4 to 6 minutes.

Remove them from the oven, and transfer them to a rack to cool.

Fill the thumbprint with the filling of your choice, using about 1/2 teaspoon for each. *See "tips," below.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Thumbprint Cookies.


Thumbprint Cookies

These cookies are crisp, buttery, nut-studded, and can cradle all kinds of imaginative fillings in the depression in their tops. You can fill them with festively colored icings for the Fourth of July, or reach for the jam at holiday time. Other delectable choices include soft caramel, or melted chocolate. Find all those three-quarters-empty jam jars on the refrigerator door, and put them to good use. Oh, and did we mention a simple dab of honey-sweetened peanut butter?

Ingredients

  • 16 tablespoons (227g) unsalted butter
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (113g) brown sugar, lightly packed
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup (48g) almond flour or 1/2 cup (40g) pecan meal
  • 2 1/2 to 3 cups (298g to 361g) King Arthur Unbleached All-Purpose Flour
  • 3/4 to 1 cup (85g to 113g) finely diced chopped nuts
  • 3/4 cup (255g) icing, jam, or the filling of your choice

Instructions

Line two baking sheets with parchment paper, or use a non-stick baking sheet greasing the pans isn't sufficient to prevent sticking.

In a large bowl, beat the butter and sugars until very light.

Beat in the egg yolks, vanilla, and salt.

Add the nut flour and the lesser amount of all-purpose flour, stirring until well blended. If the dough seems too sticky, add just enough additional flour to make it workable.

Cover and chill the dough for an hour.

While the dough chills, cover the egg whites and leave them out of the refrigerator to warm up to room temperature.

In a small bowl, whip the egg whites until they're foamy.

Break off pieces of dough and roll them between your palms to form 1" balls.

Dip the balls into the egg whites, and roll them in the chopped nuts. Place the cookies about 2" apart on the prepared baking sheets.

Bake the cookies for 8 minutes, then remove them from the oven.

Make a deep thumbprint in the center of each cookie.

Return to the oven, and bake until they're a light, golden brown, about 4 to 6 minutes.

Remove them from the oven, and transfer them to a rack to cool.

Fill the thumbprint with the filling of your choice, using about 1/2 teaspoon for each. *See "tips," below.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Thumbprint Cookies.


Thumbprint Cookies

These cookies are crisp, buttery, nut-studded, and can cradle all kinds of imaginative fillings in the depression in their tops. You can fill them with festively colored icings for the Fourth of July, or reach for the jam at holiday time. Other delectable choices include soft caramel, or melted chocolate. Find all those three-quarters-empty jam jars on the refrigerator door, and put them to good use. Oh, and did we mention a simple dab of honey-sweetened peanut butter?

Ingredients

  • 16 tablespoons (227g) unsalted butter
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (113g) brown sugar, lightly packed
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup (48g) almond flour or 1/2 cup (40g) pecan meal
  • 2 1/2 to 3 cups (298g to 361g) King Arthur Unbleached All-Purpose Flour
  • 3/4 to 1 cup (85g to 113g) finely diced chopped nuts
  • 3/4 cup (255g) icing, jam, or the filling of your choice

Instructions

Line two baking sheets with parchment paper, or use a non-stick baking sheet greasing the pans isn't sufficient to prevent sticking.

In a large bowl, beat the butter and sugars until very light.

Beat in the egg yolks, vanilla, and salt.

Add the nut flour and the lesser amount of all-purpose flour, stirring until well blended. If the dough seems too sticky, add just enough additional flour to make it workable.

Cover and chill the dough for an hour.

While the dough chills, cover the egg whites and leave them out of the refrigerator to warm up to room temperature.

In a small bowl, whip the egg whites until they're foamy.

Break off pieces of dough and roll them between your palms to form 1" balls.

Dip the balls into the egg whites, and roll them in the chopped nuts. Place the cookies about 2" apart on the prepared baking sheets.

Bake the cookies for 8 minutes, then remove them from the oven.

Make a deep thumbprint in the center of each cookie.

Return to the oven, and bake until they're a light, golden brown, about 4 to 6 minutes.

Remove them from the oven, and transfer them to a rack to cool.

Fill the thumbprint with the filling of your choice, using about 1/2 teaspoon for each. *See "tips," below.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Thumbprint Cookies.


Thumbprint Cookies

These cookies are crisp, buttery, nut-studded, and can cradle all kinds of imaginative fillings in the depression in their tops. You can fill them with festively colored icings for the Fourth of July, or reach for the jam at holiday time. Other delectable choices include soft caramel, or melted chocolate. Find all those three-quarters-empty jam jars on the refrigerator door, and put them to good use. Oh, and did we mention a simple dab of honey-sweetened peanut butter?

Ingredients

  • 16 tablespoons (227g) unsalted butter
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (113g) brown sugar, lightly packed
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup (48g) almond flour or 1/2 cup (40g) pecan meal
  • 2 1/2 to 3 cups (298g to 361g) King Arthur Unbleached All-Purpose Flour
  • 3/4 to 1 cup (85g to 113g) finely diced chopped nuts
  • 3/4 cup (255g) icing, jam, or the filling of your choice

Instructions

Line two baking sheets with parchment paper, or use a non-stick baking sheet greasing the pans isn't sufficient to prevent sticking.

In a large bowl, beat the butter and sugars until very light.

Beat in the egg yolks, vanilla, and salt.

Add the nut flour and the lesser amount of all-purpose flour, stirring until well blended. If the dough seems too sticky, add just enough additional flour to make it workable.

Cover and chill the dough for an hour.

While the dough chills, cover the egg whites and leave them out of the refrigerator to warm up to room temperature.

In a small bowl, whip the egg whites until they're foamy.

Break off pieces of dough and roll them between your palms to form 1" balls.

Dip the balls into the egg whites, and roll them in the chopped nuts. Place the cookies about 2" apart on the prepared baking sheets.

Bake the cookies for 8 minutes, then remove them from the oven.

Make a deep thumbprint in the center of each cookie.

Return to the oven, and bake until they're a light, golden brown, about 4 to 6 minutes.

Remove them from the oven, and transfer them to a rack to cool.

Fill the thumbprint with the filling of your choice, using about 1/2 teaspoon for each. *See "tips," below.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Thumbprint Cookies.


Thumbprint Cookies

These cookies are crisp, buttery, nut-studded, and can cradle all kinds of imaginative fillings in the depression in their tops. You can fill them with festively colored icings for the Fourth of July, or reach for the jam at holiday time. Other delectable choices include soft caramel, or melted chocolate. Find all those three-quarters-empty jam jars on the refrigerator door, and put them to good use. Oh, and did we mention a simple dab of honey-sweetened peanut butter?

Ingredients

  • 16 tablespoons (227g) unsalted butter
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (113g) brown sugar, lightly packed
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup (48g) almond flour or 1/2 cup (40g) pecan meal
  • 2 1/2 to 3 cups (298g to 361g) King Arthur Unbleached All-Purpose Flour
  • 3/4 to 1 cup (85g to 113g) finely diced chopped nuts
  • 3/4 cup (255g) icing, jam, or the filling of your choice

Instructions

Line two baking sheets with parchment paper, or use a non-stick baking sheet greasing the pans isn't sufficient to prevent sticking.

In a large bowl, beat the butter and sugars until very light.

Beat in the egg yolks, vanilla, and salt.

Add the nut flour and the lesser amount of all-purpose flour, stirring until well blended. If the dough seems too sticky, add just enough additional flour to make it workable.

Cover and chill the dough for an hour.

While the dough chills, cover the egg whites and leave them out of the refrigerator to warm up to room temperature.

In a small bowl, whip the egg whites until they're foamy.

Break off pieces of dough and roll them between your palms to form 1" balls.

Dip the balls into the egg whites, and roll them in the chopped nuts. Place the cookies about 2" apart on the prepared baking sheets.

Bake the cookies for 8 minutes, then remove them from the oven.

Make a deep thumbprint in the center of each cookie.

Return to the oven, and bake until they're a light, golden brown, about 4 to 6 minutes.

Remove them from the oven, and transfer them to a rack to cool.

Fill the thumbprint with the filling of your choice, using about 1/2 teaspoon for each. *See "tips," below.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Thumbprint Cookies.


Thumbprint Cookies

These cookies are crisp, buttery, nut-studded, and can cradle all kinds of imaginative fillings in the depression in their tops. You can fill them with festively colored icings for the Fourth of July, or reach for the jam at holiday time. Other delectable choices include soft caramel, or melted chocolate. Find all those three-quarters-empty jam jars on the refrigerator door, and put them to good use. Oh, and did we mention a simple dab of honey-sweetened peanut butter?

Ingredients

  • 16 tablespoons (227g) unsalted butter
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (113g) brown sugar, lightly packed
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup (48g) almond flour or 1/2 cup (40g) pecan meal
  • 2 1/2 to 3 cups (298g to 361g) King Arthur Unbleached All-Purpose Flour
  • 3/4 to 1 cup (85g to 113g) finely diced chopped nuts
  • 3/4 cup (255g) icing, jam, or the filling of your choice

Instructions

Line two baking sheets with parchment paper, or use a non-stick baking sheet greasing the pans isn't sufficient to prevent sticking.

In a large bowl, beat the butter and sugars until very light.

Beat in the egg yolks, vanilla, and salt.

Add the nut flour and the lesser amount of all-purpose flour, stirring until well blended. If the dough seems too sticky, add just enough additional flour to make it workable.

Cover and chill the dough for an hour.

While the dough chills, cover the egg whites and leave them out of the refrigerator to warm up to room temperature.

In a small bowl, whip the egg whites until they're foamy.

Break off pieces of dough and roll them between your palms to form 1" balls.

Dip the balls into the egg whites, and roll them in the chopped nuts. Place the cookies about 2" apart on the prepared baking sheets.

Bake the cookies for 8 minutes, then remove them from the oven.

Make a deep thumbprint in the center of each cookie.

Return to the oven, and bake until they're a light, golden brown, about 4 to 6 minutes.

Remove them from the oven, and transfer them to a rack to cool.

Fill the thumbprint with the filling of your choice, using about 1/2 teaspoon for each. *See "tips," below.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Thumbprint Cookies.


Thumbprint Cookies

These cookies are crisp, buttery, nut-studded, and can cradle all kinds of imaginative fillings in the depression in their tops. You can fill them with festively colored icings for the Fourth of July, or reach for the jam at holiday time. Other delectable choices include soft caramel, or melted chocolate. Find all those three-quarters-empty jam jars on the refrigerator door, and put them to good use. Oh, and did we mention a simple dab of honey-sweetened peanut butter?

Ingredients

  • 16 tablespoons (227g) unsalted butter
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (113g) brown sugar, lightly packed
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup (48g) almond flour or 1/2 cup (40g) pecan meal
  • 2 1/2 to 3 cups (298g to 361g) King Arthur Unbleached All-Purpose Flour
  • 3/4 to 1 cup (85g to 113g) finely diced chopped nuts
  • 3/4 cup (255g) icing, jam, or the filling of your choice

Instructions

Line two baking sheets with parchment paper, or use a non-stick baking sheet greasing the pans isn't sufficient to prevent sticking.

In a large bowl, beat the butter and sugars until very light.

Beat in the egg yolks, vanilla, and salt.

Add the nut flour and the lesser amount of all-purpose flour, stirring until well blended. If the dough seems too sticky, add just enough additional flour to make it workable.

Cover and chill the dough for an hour.

While the dough chills, cover the egg whites and leave them out of the refrigerator to warm up to room temperature.

In a small bowl, whip the egg whites until they're foamy.

Break off pieces of dough and roll them between your palms to form 1" balls.

Dip the balls into the egg whites, and roll them in the chopped nuts. Place the cookies about 2" apart on the prepared baking sheets.

Bake the cookies for 8 minutes, then remove them from the oven.

Make a deep thumbprint in the center of each cookie.

Return to the oven, and bake until they're a light, golden brown, about 4 to 6 minutes.

Remove them from the oven, and transfer them to a rack to cool.

Fill the thumbprint with the filling of your choice, using about 1/2 teaspoon for each. *See "tips," below.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Thumbprint Cookies.


Thumbprint Cookies

These cookies are crisp, buttery, nut-studded, and can cradle all kinds of imaginative fillings in the depression in their tops. You can fill them with festively colored icings for the Fourth of July, or reach for the jam at holiday time. Other delectable choices include soft caramel, or melted chocolate. Find all those three-quarters-empty jam jars on the refrigerator door, and put them to good use. Oh, and did we mention a simple dab of honey-sweetened peanut butter?

Ingredients

  • 16 tablespoons (227g) unsalted butter
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (113g) brown sugar, lightly packed
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup (48g) almond flour or 1/2 cup (40g) pecan meal
  • 2 1/2 to 3 cups (298g to 361g) King Arthur Unbleached All-Purpose Flour
  • 3/4 to 1 cup (85g to 113g) finely diced chopped nuts
  • 3/4 cup (255g) icing, jam, or the filling of your choice

Instructions

Line two baking sheets with parchment paper, or use a non-stick baking sheet greasing the pans isn't sufficient to prevent sticking.

In a large bowl, beat the butter and sugars until very light.

Beat in the egg yolks, vanilla, and salt.

Add the nut flour and the lesser amount of all-purpose flour, stirring until well blended. If the dough seems too sticky, add just enough additional flour to make it workable.

Cover and chill the dough for an hour.

While the dough chills, cover the egg whites and leave them out of the refrigerator to warm up to room temperature.

In a small bowl, whip the egg whites until they're foamy.

Break off pieces of dough and roll them between your palms to form 1" balls.

Dip the balls into the egg whites, and roll them in the chopped nuts. Place the cookies about 2" apart on the prepared baking sheets.

Bake the cookies for 8 minutes, then remove them from the oven.

Make a deep thumbprint in the center of each cookie.

Return to the oven, and bake until they're a light, golden brown, about 4 to 6 minutes.

Remove them from the oven, and transfer them to a rack to cool.

Fill the thumbprint with the filling of your choice, using about 1/2 teaspoon for each. *See "tips," below.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Thumbprint Cookies.


Watch the video: Learn Python - Full Course for Beginners Tutorial. Lecture # 25. Sum of First u0026 Last Digit