Best 5 Santas Savory Thumbprint Cookies Recipes

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Welcome to the wonderful world of holiday baking! As the aroma of freshly baked cookies fills your kitchen, you know that Christmas is just around the corner. Among the many festive treats, Santa's Savory Thumbprint Cookies stand out with their unique blend of flavors. These delightful cookies, with their buttery crust and savory filling, are sure to be a hit at any holiday gathering. Whether you're a seasoned baker or just starting your culinary journey, this ultimate guide will provide you with everything you need to create perfect Santa's Savory Thumbprint Cookies that will impress your friends and family.

Here are our top 5 tried and tested recipes!

THUMBPRINT COOKIES I



Thumbprint Cookies I image

I usually make these around Christmas.

Provided by C. Keith

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 12

Number Of Ingredients 8

½ cup butter, softened
¼ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
¼ cup finely chopped walnuts
⅔ cup any flavor fruit jam
¼ teaspoon salt

Steps:

  • Preheat oven to 300 degrees F. Grease cookie sheets.
  • Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
  • Add vanilla, flour and salt, mixing well.
  • Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
  • Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 25 g, Cholesterol 35.8 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 116 mg, Sugar 13.1 g

SANTA SLICE-AND-BAKE COOKIES



Santa Slice-and-Bake Cookies image

Santa's iconic red coat, fluffy white trim and black belt cookies are sure to bring out joyful belly laughs.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 24 cookies

Number Of Ingredients 12

2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
Black gel food coloring
Red gel food coloring
1 cup confectioners' sugar
2 teaspoons meringue powder
1/4 cup white sprinkles

Steps:

  • For the cookie dough: Whisk together the flour, baking powder and salt in a medium bowl.
  • Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl at least once, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and continue to beat for 30 seconds.
  • Remove 1/3 cup of the dough to a small bowl. Add about 1/4 teaspoon black food coloring and stir to combine. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
  • Add about 1/2 teaspoon red food coloring to the dough remaining in the bowl of the stand mixer. Mix on medium speed until combined, about 1 minute, scraping down the bowl at least once. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
  • Place the red dough on a lightly floured clean work surface and roll it into a 7-inch log with a 2-inch diameter. Wrap with plastic wrap and place back in the refrigerator for 15 minutes.
  • Place the black dough on a lightly floured clean work surface and roll or flatten it into a 7-by-2-inch rectangle, 1/4-inch thick. Wrap with plastic wrap and place on a baking sheet and refrigerate for 15 minutes.
  • Whisk together the remaining egg with 1 tablespoon water in a small bowl for the egg wash.
  • Remove both doughs from the refrigerator. Slice the red log in half lengthwise. Lightly brush the flat end of one half with egg wash. Place the black dough onto it to adhere. Lightly brush the flat end of the other red half with egg wash and place it on top of the black dough. (If the dough softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.) Wrap the log with plastic wrap and lightly roll it back and forth to round out the sides. Refrigerate the log for 1 hour.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Trim about 1/4 inch from each end of the log to reveal an even and flat Santa. Cut the log into 24 equal slices that are about 1/4-inch thick. Make sure to clean the knife after each slice for a clean cut so the colors won't bleed on each other. (If the log softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.)
  • Arrange 12 cookies evenly on each prepared baking sheet. Bake until the edges are lightly golden, rotating the baking sheet halfway through, 14 to 17 minutes. Let cool completely on the baking sheets.
  • For the royal icing: Add the confectioners' sugar, meringue powder and 1 tablespoon water to the bowl of a stand mixer fitted with a whisk attachment. Beat on high for 1 minute, scraping down the sides as needed. If the icing is too thick, add 1 more teaspoon of water and beat until combined. Transfer to a small pastry bag fitted with a small round tip (size 4).
  • Pipe a white collar on the top half of the cookie. Sprinkle it with white sprinkles. Pipe buttons on the red coat and the black belt. Pipe a square buckle in the middle of the black belt.

SANTA'S CHOCOLATE THUMBPRINT COOKIES



Santa's Chocolate Thumbprint Cookies image

Thumbprint cookies filled with swirled chocolate, toffee bits and maraschino cherry halves.

Provided by Sallie

Categories     Chocolate Cookies

Time 2h

Yield 24

Number Of Ingredients 12

1 cup butter, softened
¾ cup white sugar
¾ cup corn syrup
1 egg
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
1 (11 ounce) package white chocolate chips
1 (1.4 ounce) bar chocolate covered English toffee, chopped
1 (4 ounce) jar maraschino cherries, halved

Steps:

  • Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
  • Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.

Nutrition Facts : Calories 281.6 calories, Carbohydrate 38.7 g, Cholesterol 31.7 mg, Fat 13.4 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 8.1 g, Sodium 109.5 mg, Sugar 17.3 g

THUMBPRINT COOKIES (SAVORY CHEDDAR)



Thumbprint Cookies (savory Cheddar) image

Guests will be surprised to find that these appetizers, studded with nuts and bejeweled with pepper jelly are not to be saved for dessert. This is one cookie recipe that should certainly be paired with cocktails.

Provided by luvmybge

Categories     Dessert

Time 35m

Yield 2 dozen appetizer cookies

Number Of Ingredients 8

1 1/2 cups shredded white cheddar cheese
1/2 cup freshly grated parmesan cheese
1/2 cup butter, softened
1 egg yolk
1/4 teaspoon pepper
1 cup all-purpose flour
1 cup finely chopped pecans or 1 cup unblanched almonds
1 cup hot pepper jelly (red and/or green can be used)

Steps:

  • In food processor, pulse together Cheddar and Parmesan cheeses and butter until smooth.
  • Add egg yolk and pepper; pulse until blended.
  • Add flour; pulse just until soft dough forms.
  • Place pecans on plate.
  • Place 1 cup water in bowl.
  • With hands, roll scant tablespoonfuls of dough into 1-inch balls.
  • Wet balls with water; roll in nuts to coat pressing nuts lightly into dough ball.
  • Place on ungreased baking sheet.
  • With thumb or finger, make indentation in center of each.
  • Refrigerate for 15 minutes.
  • Bake in center of 350°F oven for about 15 minutes or until firm outside and lightly golden.
  • Let cool on baking sheet.
  • (Can be prepared to this point and frozen in layers separated by waxed paper in rigid airtight container for up to 2 weeks. Bake in 350°F oven for about 3 minutes to recrisp).
  • Fill indentations with hot pepper jelly.

Nutrition Facts : Calories 1989.2, Fat 127.9, SaturatedFat 58.6, Cholesterol 342.4, Sodium 1379.2, Carbohydrate 175.3, Fiber 8.6, Sugar 89.2, Protein 47.7

HOLIDAY THUMBPRINT COOKIES



Holiday Thumbprint Cookies image

Speckled with chopped nuts and topped with a candied cherry, these tender cookies will disappear fast.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 4

1-1/2 cups Master Cookie Mix, softened
1 egg white, beaten
3/4 cup finely chopped pecans
12 red or green candied cherries, halved

Steps:

  • Shape cookie mix into 1-in. balls; roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with a candied cherry half. Place 2 in. apart on greased baking sheets., Bake at 350° for 12-15 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 111 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 58mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • Chill the dough before baking. This will help the cookies to keep their shape and prevent them from spreading too much.
  • Use a small cookie scoop to make uniform cookies. This will also help to prevent the cookies from spreading too much.
  • Don't overfill the cookie dough into the thumbprint indentations. Otherwise, the filling will溢出and burn.
  • Bake the cookies until the edges are just beginning to brown. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before filling them. This will help to prevent the filling from melting and making the cookies soggy.

Conclusion:

Santa's Savory Thumbprint Cookies are a delicious and festive holiday treat. They are easy to make and can be customized with a variety of fillings. Whether you choose to fill them with a traditional savory filling, such as cheese or ham, or something more unique, such as pesto or tapenade, these cookies are sure to be a hit at your next party or gathering.

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