Sunday, December 12, 2021

Thumbprint Cookies

I made Thumbprint Cookies
and used raspberry 
jam for the filling.

A simple recipe to follow,
 using one bowl and 
mixing by hand.
 No mixer needed.
Yields about 18 cookies.


1/2 cup unsalted butter, softened.
1/3 cup icing sugar.
1 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp of salt
1 large egg yolk
1 1/4 cups flour
1/3 cup white sugar, or
as needed, (for rolling)
1/2 cup fruit jam.

Preheat oven to 325deg. F
(165deg. C.)

In a large bowl, mix butter and 
icing sugar,  together with 
 a rubber spatula until creamy. 
Add vanilla and almond extracts,
 salt and egg yolk.
Mix all together.

Add flour and blend until just combined.

Spoon out about 1 tbsp full 
of dough and form into a ball.
Roll balls in a plate of white 
sugar to coat.

Roll again between your palms.

To add jam in the middle of these
cookies, use the end of a thick wooden 
spoon, dusted with icing sugar, 
or use one of your fingers, poke a
hole into each cookie, slowly.

tip: to prevent cookie from cracking, 
make the hole in the middle as soon
as you finished rolling each one. 
The dough will dry if left too long,
causing it to crack.  

Space apart on a parchment-lined
cookie sheet.

Fill cookies with the jam.

Tap baking sheet against the
counter to let jam settle.

Bake at 325deg.F until slightly  
brown, about 20 minutes.
  • Let cool on a wire rack.

    They can be sprinkled with  
    icing sugar, or 
    decorated with icing.

    For a previous blog on
     Homemade Raspberry Jam, 
    click here.

    Thanks for your visit xo

    Merry Christmas!!