Thumb Print Cookies
OH, I MISS COOKIE SEASON SO ...
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
The filling choices are almost endless; one hit was to fill the well with cherry jelly and add a bourbon-soaked cherry after baking.
One can forgo the jam filling and add chocolate candies to the well; as a flair, the use of the black and white striped one has a lovely appearance.
The difference is that I do not cool and age the dough as in other cookies, straight from the bowl to the pan.
Nutrition
Calories: 103kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 52mgPotassium: 15mgFiber: 0.3gSugar: 11gVitamin A: 120IUVitamin C: 1mgCalcium: 12mgIron: 0.3mg
Tried this recipe?Let us know how it was!