Perfect Thumbprint Cookies Recipes
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- 1 stick unsalted butter, at room temperature
- ⅓ cup unsifted powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ¼ teaspoon fine salt
- 1 large egg yolk
- 1 ¼ cups all-purpose flour
- ⅓ cup white sugar, or as needed
- ½ cup fruit jam, divided
- 1 cup powdered sugar, or as needed
- 1 tablespoon milk, or as needed
Perfect Thumbprint Cookies
Desserts , Cookies , Thumbprint Cookie Recipes
Author: Chef John
My Mother, Pauline, Made Really Nice Thumbprint Cookies, But I Never Wrote Down Her Recipe. I Knew The Ingredients, But Unless You Have The Right Proportions, You Won't Get That Perfect Melt-in-your-mouth Texture. So, I Did An Image Search And Found A Recipe That Looked Very Similar, Credited To A Great-grandma Named Mitzi. Since My Last Name Is Mitzewich, That Pretty Much Sealed The Deal. In Case You Can't Decide Between A Shortbread-focused Cookie And A More Jammy One, Here's How To Make Both.
Time: 50m
Yield: 20
Number Of Ingredients: 11
Steps:- Preheat the oven to 325 degrees F (165 degrees C).
- Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
- Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
- To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
- Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
- Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
- For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
- Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.
Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g
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1. Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric …
2. Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed …
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