Thumbprint cookies are such fun cookies. They can be filled with any flavor Jam, making them exciting and fun to eat. They almost remind me of an Italian Crostata cookie.
You simply must try this cookie, it a bit of work but really delicious. Get the recipe here: Italian Crostata well, back to these thumbprint cookies.
They might be similar to the Italian Crostata but they are much easier and faster to make.
These Thumbprint cookies has a buttery shortbread biscuit like texture.
The jam gives the cookie just enough sweetness to complement the buttery flavor.
When you make the thumbprint indentation on the cookie its important to make them as soon as you have rolled the ball.
Push down slowly.
This will insure that the cookie does not crack on the sides.
Have fun baking these, you will simply falling love with them.
This makes around 30 cookies. Depending on the size.
Thumbprint cookies
Ingredients
1 ¾cups Flour, all-purpose flour
¼ teaspoon salt
¾ cups unsalted butter, room temperature
½ Cup sugar, powder
½ teaspoon vanilla extract
Cherry Jam
Directions
Prepare two cookie sheets by well greasing them. set them aside.
Sieve the flour and salt together and set aside.
Cream the butter and sugar together until light and fluffy, now add the vanilla essence, beat until mixed in.
Slowly add in the flour spoon by spoon, using a scraper to clean the sides of the bowl as you add in the flour. Make sure that everything is well combined.
Roll walnut size balls and place them evenly on the prepared baking sheets leaving 3-4 cm between each. Use your thumb and slowly push down on each cookie to create a thumbprint cavity. Try to make the indentation as soon as each ball is rolled and push down slowly. This will ensure that the cookie does not crack on the sides.
Place the cookie trays in the fridge for 1 ½ to 2 hours. Towards the end of the time, heat the oven to 180˚C. Now fill each cavity with ½ a teaspoon or enough jam to fill the hole. (Be careful not to overfill, as the jam will boil out and over the cookie.)
Bake the cookies for 10-12 minutes or until the they are light brown.
Hungry for more?
