I absolutely love thumbprint cookies. They're so versitaile, and they look really cute. I like to try different bases and different jams/butters. Since there were nuts in many of the other cookies I made, I decided to do a butter cooke thumbprint. I used this recipe from food network. They came out great!
Raspberry Jam Thumbprints
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/3 cup raspberry jam
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep.
Bake cookies until the edges are golden, about 15 minutes.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep.
Bake cookies until the edges are golden, about 15 minutes.
Fill with jam after baking. about 1/2 tsp. in each cookie.
Cool cookies on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 5 days.
Store cookies in a tightly sealed container for up to 5 days.
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