Perfect Thumbprint Cookies Recipes

PERFECT THUMBPRINT COOKIES Ingredient:
  • 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.
Nutrition Facts:

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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