Recipe: Yummy Thumbprint Cookies

Thumbprint Cookies. Thumbprint cookies are a Christmas tradition. Roll in egg white, then walnuts. These cookies freeze best unbaked and unfilled.

Thumbprint Cookies I filled these cookies with strawberry and apricot jam, but you can fill them with just about any flavor. Raspberry Almond Shortbread Thumbprint Cookies – These are simply delicious and they definitely need to find a place on your holiday cookie tray! Thumbprint Cookies are a very popular holiday cookie. You can cook Thumbprint Cookies using 8 ingredients and 11 steps. Here is how you cook that.

Ingredients of Thumbprint Cookies

  1. You need 226 grams of Butter, room temperature.
  2. You need 100 grams of White sugar.
  3. It’s 2 of Egg yolks, room temperature.
  4. Prepare 1 tsp of Vanilla extract.
  5. Prepare 1 tsp of Almond extract.
  6. You need 260 grams of All purpose flour.
  7. You need 1/4 tsp of Salt (can omit if using salted butter).
  8. You need 240 ml of Jam, as needed (you probably won't need this much) I used strawberry fruit spread.

To make "thumbprint" cookies, you literally place a thumbprint into each individual cookie and fill the indentation with jam. The coconut in this recipe gives the cookies a wonderful crunch and sweetness. Are thumbprint cookies the same as shortbread cookies? They are not the same, but they do come VERY close.

Thumbprint Cookies instructions

  1. Preheat oven to 350F/180C.
  2. Add butter to bowl and mix for a few seconds until soft. Make sure to scrape down the bowl occasionally..
  3. Add sugar at once to the butter and cream for 5 minutes or until pale and fluffy. Remember to scrape down the bowl..
  4. Add egg yolks one at a time, mixing thoroughly after each addition. Also add the extracts..
  5. In a separate bowl, mix flour and salt together with a whisk or a sifter. Add the flour mix to the butter mix. Dough will look crumbly at first, but will then become sticky..
  6. Place bowl in fridge for about 10 minutes or until the butter firms up and it's easy to shape into balls..
  7. Once the dough is firm, scoop out with a small spoon and form into balls onto a prepared baking sheet..
  8. Once all the dough is formed, either take the back of a spoon or a clean finger and press down on the tops of the balls, forming an indentation. If the sides crack, do your best to shape the edges. You want a good sized well to hold your jam..
  9. Place a spoonful of jam in each indentation. Make sure not to fill them too much or the jam will bubble out..
  10. Place in the oven and bake for 12-15 minutes. Cookies will be done when they're set with a very light brown on the edges and the jam starts to bubble..
  11. Let cool and enjoy! With the jam, these cookies last a few days before making the cookies too soft and crumbly. If you prefer, you can fill the cookies after you baked them. You can also did what I did and give them a drizzle. Some leftover dark chocolate ganache compliments the sweet strawberry jam..
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Fill you and your guests up with these recipes. Thumbprint cookies are a soft, but firm cookie with a jam-filled center that are deliciously popular, especially during the holidays. I have been making these Thumbprint Cookies since college, and they never get old! I often use homemade Raspberry and Blackberry jam for the thumbprint filling. These delightful sweet and fruity cookies are way easier to make than they look.

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