http___www.keceljica.com_kolaci-i-torte_keksi-s-komadicima-cokolade__1.xml
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2012 Thumbprint Cookie Contest Winning Recipes 1st Place Charles B. Martin Conestoga – Lancaster County Christmas Jam Thumbprint Cookie - 1 cup butter Crisco - 1/2 cup brown sugar - 2 large eggs separated - 2 tablespoons water - 1 1/2 teaspoons vanilla - 1/4 teaspoon salt - 2 cups flour - 2 cups finely chopped pecans - 1 cup homemade Christmas Jam (Cranberry/Strawberry Jam) Heat oven to 359 degrees. Beat shortening and brown sugar in bowl -- add egg yolks, water, vanilla and salt, beating until well mixed. Gradually add the flour, beating on low. Beat egg whites in a small bowl. Roll dough into 1-inch ball; dip in the egg whites and in the chopped nuts. Place on a baking sheet. Use your thumb to make a hole in the middle of each cookie. Fill each cookie with jam. Bake for 5 to 7 minutes. Makes 4 dozen. 2nd Place Shelly A. Pokrivka Seven Valleys – York County Red Currant Walnut Thumbprints Ingredients: - 1/4 cup butter (soft) - 1/4 cup shortening - 1/4 cup brown sugar - 1 egg, separated - 1/2 teaspoon vanilla extract - 1 cup flour - 1/4 teaspoon salt - 3/4 cup finely chopped walnuts - 2 cups red currant jelly Directions: Preheat oven to 350 degrees. Mix butter and shortening until creamy, add egg yolk and vanilla. Mix dry ingredients together and combine together. Shape by teaspoon into balls. Roll each ball into beaten egg white and then nuts. Place 1-inch apart on ungreased cookie sheet. Using finger or wooden spoon handle, made indentation into the center of each ball. Bake for ten minutes. Fill each cookie with red currant jelly. When all are filled, put back into oven and bake for 2 minutes. Cool and serve. Yield: 3 dozen thumbprints. 3rd Place Amy Foster Ohiopyle, Fayette County Pineapple and Coconut Thumbprint Cookies - 2 1/4 cups flour - 1 teaspoon baking soda - 1 cup butter - 1 1/4 cups brown sugar - 1/4 cup white sugar - 2 eggs - 1 3.4 ounce package instant vanilla pudding - 1/2 tablespoon vanilla extract - Homemade pineapple preserves - Coconut Cream butter, brown sugar, and white sugar. Beat in vanilla pudding until smooth. Stir in eggs and vanilla. Blend in the flour and baking soda. Roll cookies into balls of approximately 1-inch diameter, place thumbprint in center, 4th Place roll the edges in coconut and place preserves in middle. Bake at 350 degrees for 10 minutes. Mike Sherry Hegins, Schuylkill County Strawberry Thumbprint Cookie - 1/4 cups finely chopped pecans - 1/2 cup butter, softened - 1 cup all-purpose flour - 1/4 teaspoons salt - 1/2 teaspoon vanilla - 1/4 cup brown sugar - 1 egg - Strawberry Jam Preheat oven to 300 degrees. Grease cookie sheet. Separate egg, reserving egg white. Cream butter, sugar and egg yolk. Add vanilla, flour and salt, mixing well. Shape dough into balls. Roll in egg white, then pecans. Place on cookie sheets about 2 inches apart. Bake for 5 minutes. Remove cookie from oven. With thumb, dent each cookie. Put jam in each thumb print. Bake for another 8 minutes. 5th Place Bonnie Billet Mount Wolf, York County Hawaiian Thumbprint Cookies - 1/4 cup shortening - 1/4 cup butter, at room temperature - 1/4 cup brown sugar, packed - 1 egg yolk (save egg whites) - 1/2 teaspoon vanilla Sift together and stir in: - 1 cup sifted all-purpose flour - 1/2 teaspoon salt - Stir in 1 tablespoon ground almonds Mix butter, shortening, sugar, yolk and vanilla until fluffy. Add flour mixture. Blend with wooden spoon until combined. Preheat oven to 375 degrees. Roll into 1-inch balls. Dip in slightly beaten egg whites with 1 tablespoon of water, and then roll in chopped coconut (1 cup or more). Place about 1 inch apart on ungreased baking sheet and press thumb into center of each. Fill indentations with pineapple jam. Bake for 10 to 12 minutes or until lightly golden. Cool on pans for 2 to 3 minutes, then transfer to wire racks to cool. Makes about 2 dozen.
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Priprema: Pećnicu zagrijati na 180°C. Lim obložiti masnim papirom. U posudu za miješanje staviti omekšali maslac, smeđi i bijeli šećer, vanilin šećer i mikserom miješati dok maslac ne postane pjenast i šećer se rastopi. U izrađeni maslac dodati bjelanjak. Brašno pomiješati i prosijati s praškom za pecivom te naizmjenice s vodom dodavati u smjesu maslaca. Na kraju u tijesto umiješati čokoladu. Uzimati po jednu punu kašikicu tijesta, rukama lagano formirati kuglice (nije potrebno, ako želite da keksi budu nepravilnog oblika ispuštajte smjesu direktno na lim) i polagati ih na pripremljeni lim za pečenje. Peći dok ne poprime zlatno smeđu boju, otprilike 10 – 12 minuta. Gotove kekse premjestiti na mrežicu za hlađenje da se dobro ohlade i poslužiti, najbolje uz čašu mlijeka. - 50 g maslaca, sobne temperature - 3 kašike smeđeg šećera - 3 kašike bijelog šećera - 1 paketić vanilin šećera (ili 1 žlica ekstrakta vanilije) - 1 bjelanjak - 200 g oštrog brašna - 1 kašikice praška za pecivo - 3 kašike hladne vode - 100 g kapljica čokolade (ili 100 g sitno narezane čokolade po želji)