Mardi Gras Thumbprints Recipe
Planning to celebrate Mardi Gras this year? King Cake is the traditional dessert; it’s a yeast bread flavored with cinnamon with a ceramic baby or bean baked inside. The guest who gets this coveted extra is obligated to hold the party for the next Mardi Gras. Fancier king cakes are also popular – a favorite is one with a cream cheese filling. King cakes are decorated with frosting that is sprinkled with the traditional colors – green for faith, gold for power, and purple for justice.
The following Mardi Gras Thumbprints capture the delicious flavors of a cream cheese stuffed king cake, but are easier to eat and stay fresh for a week or two. The base is a tender cream cheese cookie flavored with cinnamon and rolled in sanding sugar. The thumbprint is filled with a luscious pecan praline. The Official Hancock Tasters who were lucky enough to sample them fell in love.
About 84 Cookies
Cookies:
2 8 oz. packages softened cream cheese
1 1/2 cups butter
2 cups sugar
1 tablespoon vanilla extract
4 1/2 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
Green, gold, and purple sanding sugar
Praline Filling:
2 cups sugar
1 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups chopped pecans
Amount Per Serving
Calories 136 Calories from Fat 69
Percent Total Calories From: Fat 51% Protein 4% Carb. 45%
Nutrient Amount per Cookie
Total Fat 8 g
Saturated Fat 4 g
Cholesterol 18 mg
Sodium 108 mg
Total Carbohydrate 15 g
Dietary Fiber 0 g
Sugars 10 g
Protein 1 g
Vitamin A 5% Vitamin C 0% Calcium 0% Iron 1%
The following Mardi Gras Thumbprints capture the delicious flavors of a cream cheese stuffed king cake, but are easier to eat and stay fresh for a week or two. The base is a tender cream cheese cookie flavored with cinnamon and rolled in sanding sugar. The thumbprint is filled with a luscious pecan praline. The Official Hancock Tasters who were lucky enough to sample them fell in love.
About 84 Cookies
Cookies:
2 8 oz. packages softened cream cheese
1 1/2 cups butter
2 cups sugar
1 tablespoon vanilla extract
4 1/2 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
Green, gold, and purple sanding sugar
Praline Filling:
2 cups sugar
1 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups chopped pecans
- Preheat oven to 350°.
- Cookies: Measure the cream cheese, butter, sugar, and vanilla extract into a large mixing bowl; beat the mixture until light and fluffy.
- Place a fine strainer over the mixture and place the flour, salt, and baking soda into the strainer; shake the mixture through.
- With the mixer on low speed, mix well.
- Scoop tablespoon-size balls and place them on baking sheets; press a thumb into the center of each ball.
- Carefully press the shaped cookies in purple, green, or gold sanding sugar and place back onto the baking sheet.
- Bake 10-12 minutes or until set and the edges begin to brown slightly.
- Remove from the oven, transfer to cooling racks, and let cool thoroughly.
- Praline Filling: In a large Dutch oven (mixture bubbles up a lot, so it needs to be a very big pan) mix the sugar, salt, and baking soda; stir in the buttermilk.
- Cover the pan and let the mixture come to a boil over medium heat.
- Remove the lid, stir well, and let the mixture cook to the softball (240 at sea level) stage, stirring constantly.
- Stir in the butter, vanilla, and chopped pecans; stir until the mixture returns to the softball stage.
- Remove from the heat and stir for one or two minutes until the mixture starts to thicken.
- Spoon the mixture into the thumbprints in the cookies.
- Let the cookies set and store in an airtight container for up to a week.
Amount Per Serving
Calories 136 Calories from Fat 69
Percent Total Calories From: Fat 51% Protein 4% Carb. 45%
Nutrient Amount per Cookie
Total Fat 8 g
Saturated Fat 4 g
Cholesterol 18 mg
Sodium 108 mg
Total Carbohydrate 15 g
Dietary Fiber 0 g
Sugars 10 g
Protein 1 g
Vitamin A 5% Vitamin C 0% Calcium 0% Iron 1%
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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.