Thumb-Print Cookies
A recipe lifted from the books at “Pâtisserie de Méchant loup.”
The time between the annual Bad Wolf Birthday Party (always the last Thursday in October, starting at 15 minutes past sundown) until the first week of the New Year was known far and wide as “Cookie Season.” During this time, dozens of cookies in wide varieties and variations were produced and showered upon clients, friends, and associates.
I recently found one of my notebooks from that time, and in the journey down memory lane, I found this recipe—time to share.
Thumb Print Cookies
Equipment
- 2 1/2 sheet pans
- 2 Silpat cookie sheets or parchment paper cut to fit the pan
- 1 Size 60 Cookie scoop About 1 TBSP
Ingredients
- 115 grams Unsalted butter , 1 stick, at room temp
- 40 grams powdered sugar
- 1 tsp Vanilla Extract
- 1/8 tsp Almond Extract
- 1 ea Egg Yolk Jumbo
- 160 grams AP Flour
- 133 grams white sugar
- ~1/2 cup Fruit Jam Pick your flavor
Instructions
- Preheat the oven to 325 degrees F
- In a large bowl, cream the powdered sugar and butter.
- Add vanilla extract, almond extract, salt, and egg yolk.
- Mix until combined.
- Add flour and blend until just combined.
- Use the cookie 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. (Usually a 3 x 4 arrangement for 1 dozen per sheet)
- Flatten balls lightly with a glass dipped in white sugar.
- Poke a well into each cookie using one of your fingers.
- Fill the well with the fruit jam or choice, or add a chocolate "kiss" candy.
- Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes.
- Cool on a wire rack.
Notes
Nutrition
Filed
under: Autumn, Baked, Dessert, Global, Vegetarian, Winter
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