Thumbprint Cookies.

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Thumbprint cookies are an easy and fun to make recipe.

Thumbprint Cookies (adapted from Simply Recipes) – makes 24

printable recipe

Ingredients:

  • 1 cup of butter (2 sticks or 8 ounces), room temperature
  • 1/2 cup of sugar
  • 2 eggs, room temperature
  • 1 teaspoon of vanilla extract
  • Pinch of salt
  • 2 cups of flour
  • 1 cup of chopped nuts (optional)
  • 3/4 cup of your favorite jam
  • Parchment paper

Directions:

1) Cream the butter and sugar on high speed for about 3 minutes.

2) Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).

3) Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.

4) Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.

5) Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.

6) Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.

Makes 2 dozen cookies.

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DSC_0007Cream the butter and sugar on high speed for about 3 minutes.

Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).

Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.

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Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.

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Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart.

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Fill with 1/2 teaspoon of jam.

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Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.  DSC_0031

11 Thoughts on “Thumbprint Cookies.

  1. Your photos are always so lovely. I love the thumbprints with the lemon/orange jam.

  2. Your neighbor in SD on December 24, 2009 at 10:41 pm said:

    Hey Candy ~ Love all the dessert posts you’ve been posting lately – loverly pictures as usual!! Hope you and your family have a great Christmas and a Happy New Year :) – or shall I say “Happy Festivus!” ;)

  3. they look yummy!
    i like the two colored jams.

  4. wow!! vat a great idea!! hehe love the different color of jams!! may be ill add some peanut butter on one half and the other half with jam :D

  5. I love the name of these cookies. And of course they look so cute and tempting. I will try these with black mulberry jam. YUM YUM!

  6. Mmmm….yes Yes YES! I will be going to Wegmans tomorrow to but the ingredients for these!!

  7. So… I had a few melt when they went in the oven. I’m not kidding: it was a gooey, puddled cookie mess. They tasted fine, but I don’t know what I did wrong. Even handling the dough was messy. It was very sticky, and I had to constantly flour my hands. Any ideas?

  8. Anon – was the butter too warm, or was the cookie sheet too warm? That’s my only guess. Maybe you can put the butter in the fridge for a few minutes before adding into the dough. Happy Holidays!

  9. That would make sense. The dough did get very soft. Next time I think I’ll throw the baking sheet in the fridge and put the dough back in if it gets warm. Thanks, and happy holidays to you too!

  10. Great recipe! I just made it last night and it worked perfectly. Good solid shortbread recipe. I used unsalted butter and significantly increased the salt to compensate, and they are really tasty! Thank you!

  11. Stephen on December 12, 2011 at 1:49 am said:

    Alright, I made these just now. I’m pretty sure my mother used to make these, or something similar. Anyway, they were great, and I needed a reason to get rid of this strawberry jam that was too sweet/sticky for morning toast. (Thanks for yet another excuse to eat tons of butter.)

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