thumbprint cookies

as you all know i make cupcakes every month for our office as part of our birthday celebration.  a few other coworkers also make or bring in birthday treats too.  my food friend and colleague makes the best desserts – from margarita cookies to chocolate cream pie, everything is delicious.  one of her specialties are these thumbprint cookies.  they always run our super quickly because they are just that good.

the cookie is soft and buttery and the fruity jam is the perfect complement.  it really melts in your mouth.  just writing about them makes my mouth water.  of course, i asked her for the recipe and i made a batch to bring up to maine with us for thanksgiving.

i made my thumbprint cookies with strawberry and blackberry jam but you can make yours with any kind you like.  you could even make it with lemon curd or how about lilikoi (passionfruit) butter.  ooo so many possibilities!

start by creaming together the butter and sugar.

then add the egg yolks and vanilla.

finally mix in the flour and salt.

the dough is now ready.

allow the dough to chill for at least 1 hour in the refrigerator.

shape the dough into 1 inch balls and space evenly on a baking sheet lined with parchment paper or a silpat mat.

next use your thumb to make a well in the middle of the dough.  i wanted the cookies to look a little more uniformed and have the well be nice and round.  so i tried 2 different methods – with the first, i used a wine cork and pressed it in the center of the ball of dough.

my dough was a little crumbly so it had to press it together a bit to keep it from cracking too much.  once the dough got a little warmer it was easier to shape – but don’t let the dough get too warm because it will spread too much once it bakes.

the second method i tried was using the bottom of a teaspoon to make the well.

i preferred this one because it made prettier wells.  use whichever method works best for you – your thumb, cork, or teaspoon.

now for the jam…

spoon a little bit of jam into the well of each cookie.  the blackberry…

and the strawberry.

bake the cookies at 350 degrees F for 12-13 minutes.  be sure to not allow the cookies to brown.

allow the cookies to cool slightly and then transfer them to a wire rack to cool completely.  time to gobble them all up!

Thumbprint Cookies

from my coworker, Elizabeth

Ingredients

  • 1 cup or 2 sticks butter, room temperature
  • 1 cup sugar
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 3 3/4 cups all purpose flour
  • 1/4 tsp salt
  • Jam of your choice

Directions

  1. Cream the sugar and butter together.
  2. Add the eggs yolks and vanilla extract.  Mix until completely combined.
  3. Add the flour and salt, mixing until just combined.
  4. Allow the dough to chill for at least 1 hour.
  5. Preheat the oven to 350 degrees F.
  6. Shape the dough into 1 inch balls and space them evenly on a parchment paper or silpat mat lined baking sheet.
  7. Using your thumb, a cork, or the back of a teaspoon measuring spoon, press a well into the center of each ball of dough.
  8. Fill each well with a little bit of jam.
  9. Bake the cookies for 12-13 minutes.  Do not let the cookies brown.
  10. Allow the cookies to cool slightly before transferring to a wire rack to cool completely.

Printer Friendly Recipe: Thumbprint Cookies

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2 Comments

  1. That’s my kind of bake! Lovely! =)

    Reply

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