Tuesday, August 24, 2010

Thumbprint Cookies

Tuesday = Thumbprint Cookies! This is day #4 in my cookie week, and these are definitely flavorful They remind me of a sugar cookie, with the cookie being not so over powering. You get your real strong flavor from the flavor of jam that you use. In this case I used Apricot...which was pretty tasty.


24 tablespoons (3 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
1/4 tsp salt
1 tsp of vanilla extract
3 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup jam (any type)

Preheat oven to 350. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.

Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.

Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.

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