Lekker Local Thumbprint Cookies

HERTZOGGIE THUMBPRINT COOKIES

 

Makes 60

Hands-on time: 30 minutes

Hands-off time: 20 minutes

 

INGREDIENTS

1 cup (227g) margarine, softened

6 tbsp NESTLÉ Full Cream Sweetened Condensed Milk

1 tsp vanilla essence

2½ cups cake flour

1 cup fine desiccated coconut

1 cup jam, of choice

 

METHOD

  1. Preheat the oven to 180°C and line 3 baking trays with baking paper.

  2. In a large mixing bowl, combine the margarine, NESTLÉ Full Cream Sweetened Condensed Milk and vanilla essence and use an electric mixer to beat the mixture for 30 seconds until smooth.

  3. Sieve in the flour and beat until combined and lump-free.

  4. Spoon 2 teaspoons of the cookie dough into your hand and roll into a ball. *Chef’s Tip: Refrigerate the dough for 30 minutes if it is too soft too handle.

  5. Dip the ball into the coconut and shake off the excess.

  6. Place on the lined baking tray and repeat with the rest.

  7. Using your thumb, press an indentation into the centre of each ball.

  8. Spoon the jam into the centre of each cookie. *Chef’s Tip: Stir the jam beforehand to remove any lumps.

  9. Bake for 8 minutes, rotate the baking tray and bake for a further 7 minutes until set around the edges.

  10. Allow the cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely and ENJOY! *Chef’s Tip: The cookies can be stored in an airtight container for up to 1 week!

PEPPERMINT CRISP THUMBPRINT COOKIES

 

Makes 60

Hands-on time: 30 minutes

Hands-off time: 20 minutes

 

INGREDIENTS

1 cup (227g) margarine, softened 

1 cup granulated sugar

1 large egg

2 cups cake flour

½ cup NESTLÉ Cocoa Powder

3 slabs (49g each) NESTLÉ Peppermint Crisp

½ tin (180g) NESTLÉ Caramel Treat Mint Flavoured Dairy Dessert

 

METHOD

  1. Preheat the oven to 180°C and line 3 baking trays with baking paper.

  2. In a large mixing bowl, using an electric mixer, beat the margarine and sugar for 2 minutes until light and fluffy.

  3. Add the egg and beat until incorporated.

  4. Add the flour and NESTLÉ Cocoa Powder and beat until combined.

  5. Finely chop the NESTLÉ Peppermint Crisp slabs. Stir half of the chocolate into the cookie dough and reserve the rest.

  6. Spoon 2 teaspoons of the cookie dough into your hand and roll into a ball. Place on the lined baking tray and repeat with the rest. *Chef’s Tip: Refrigerate the dough for 30 minutes if it is too soft too handle.

  7. Using your thumb, press an indentation into the centre of each ball.

  8. Spoon the NESTLÉ Caramel Treat Mint Flavoured Dairy Dessert into a microwave-safe dish and microwave for 30-seconds until smooth and melted. *Chefs tips: For testing we used a 700W microwave.

  9. Spoon the caramel mixture into the centre of each cookie.

  10. Bake for 5 minutes, rotate the baking tray and bake for a further 5 minutes until set around the edges.

  11. Allow the cookies to cool on the tray for 10 minutes before sprinkling the remaining finely chopped NESTLÉ Peppermint Crisp over each.

  12. Transfer to a wire rack to cool completely and ENJOY! *Chef’s Tip: The cookies can be stored in an airtight container for up to 1 week!

LEMON CREAM THUMBPRINT COOKIES

 

Makes 60

Hands-on time: 30 minutes

Hands-off time: 20 minutes

 

INGREDIENTS

1 cup (227g) margarine, softened

3 tbsp castor sugar

⅓ cup NESTLÉ Full Cream Sweetened Condensed Milk

2½ cups cake flour

⅓ cup NESTLÉ KLIM Full Cream Instant Milk Powder

1 cup store-bought lemon curd

 

METHOD

  1. Preheat the oven to 180°C and line 3 baking trays with baking paper.

  2. In a large mixing bowl, combine the margarine, sugar and NESTLÉ Full Cream Sweetened Condensed Milk and use an electric mixer to beat the mixture for 30 seconds until smooth.

  3. Sieve the flour and NESTLÉ KLIM Full Cream Instant Milk Powder into the mixing bowl with the wet mixture.

  4. Beat the mixture for a few seconds to combine and use your hands to bring the mixture together to form a dough.

  5. Spoon 1½ teaspoons of the cookie dough into your hand and roll into a ball. *Chef’s Tip: Refrigerate the dough for 30 minutes if it is too soft too handle.

  6. Place on the lined baking tray and repeat with the rest.

  7. Using your thumb, press an indentation into the centre of each ball.

  8. Bake for 8 minutes, rotate the baking tray and bake for a further 7 minutes until set around the edges.

  9. Allow the cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely

  10. Spoon the lemon curd into the centre of each cookie and ENJOY! *Chef’s Tip: The cookies can be stored in an airtight container for up to 1 week!

MOCHA THUMBPRINT COOKIES

 

Makes 60

Hands-on time: 30 minutes

Hands-off time: 20 minutes

 

INGREDIENTS

1 cup (227g) margarine, softened

1 cup granulated sugar

1 large egg

2 tbsp NESCAFÉ Ricoffy

2 cups cake flour

½ cup NESTLÉ Cocoa Powder

3 slabs (85g each) NESTLÉ Aero Dark Chocolate

⅓ cup cream

 

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

 

METHOD

  1. Preheat the oven to 180°C and line 3 baking trays.

  2. In a large mixing bowl, using an electric mixer, beat the margarine and sugar for 2 minutes until light and fluffy.

  3. Add the egg and 3 teaspoons of NESCAFÉ Ricoffy and beat until incorporated.

  4. Add the flour and NESTLÉ Cocoa Powder and beat until combined.

  5. Spoon 2 teaspoons of the cookie dough into your hand and roll into a ball. Place on the lined baking tray and repeat with the rest. *Chef’s Tip: Refrigerate the dough for 30 minutes if it is too soft too handle.

  6. Using your thumb, press an indentation into the centre of each ball.

  7. Bake for 5 minutes, rotate the baking tray and bake for a further 5 minutes until set around the edges.

  8. Allow the cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

  9. Break the NESTLÉ Aero Dark into cubes. In a microwave-safe bowl, combine the NESTLÉ Aero Dark and cream and microwave, stirring in 30-second intervals until smooth and melted. *Chefs tips: For testing we used a 700W microwave.

  10. While still warm, stir in the remaining teaspoon of Ricoffy and mix until smooth.

Spoon the chocolate ganache into the centre of each cookie and allow to set and ENJOY! *Chef’s Tip: The cookies can be stored in an airtight container for up to 1 week!