Thumbprint Cookies Recipe
Adapted from Spoonful
Yield 3 dozens | Prep Time: 30 minutes | Bake Time: 10-12 minutes
1 3/4 cups (~222g) all purpose flour
1/4 teaspoon salt
3/4 cups (6oz/~170g) unsalted butter, softened
1/2 cup (~113g) fine/baking sugar
1/2 teaspoon vanilla extract
Chez Pim Fetching Framboise Raspberry Jam
Preheat the oven to 350°F (~180°C). Line 2 baking sheets with parchment paper.
Sieve the flour and salt into a bowl. Whisk it and set aside.
Cream the butter and sugar until fluffy. Add in the vanilla extract. Beat to combine.
Slowly add in the flour mixture spoon by spoon. Use a spatula to scrap down the flour on the side and bottom as needed. Make sure the mixture is well combined. The dough becomes crumbly but will hold together when pinched.
Using your hand, take out approximately 1 tablespoonful of the dough. Knead it on your palm with your fingers a few times and then roll into a 1″ ball. Place them on the baking sheet 2″ apart. Use your thumb and press a well in the center. Fill each well with 1/2 teaspoon jam.
Bake for 10-12 minutes. Transfer to wire tray to cool completely before storing them in air tight container.
This recipe is halved from the original recipe.
You can use your preferred jam for the filling. If the jam is too thin, simmer it over low heat to reduce the water content in the jam.
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