Thumbprint Cookies (photo)

Thumbprint Cookies

Posted by on

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

Method

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.

Main Ingredients

Course

Type

Cuisine