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Thumbprint Cookie Recipe

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This recipe for Thumbprint Cookie is from Castleridge Court, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
200g (1 and ¾ sitcks) unsalted butter, soften to room temp
1 cup powdered sugar
2 egg yolks
1½ tsp vanilla extract
2 cups all purpose flour
½ cup raspberry or strawberry jam
Directions:
Directions:
Using handheld or stand mixer with a paddle attachment, beat butter and sugar on medium speed for 3-4 minutes until fluffy.
Add egg yolks and vanilla extract and beat until combined.
Reduce speed to low.
Add flour and beat until combined.
Do not over mix.
The dough will be soft at this point so cover the bowl with plastic wrap and place in the fridge for about 1 hour or until firm enough to easily roll into balls.

Preheat oven to 350º. Line 2 baking sheets with parchment paper.

Take dough out of fridge. Roll dough into 3 cm balls, the size of 1 tbsp.
Place onto prepared baking sheet, spacing about 5cm apart. Use your thumb or back of spoon to make an indentation into centre of each cookie and fill with about ½ tsp of jam.

Bake cookies for 13-15 minutes, or until cookies appear golden brown at the edges. Transfer to a wire rack and allow to cool completely.

Store cookies in an airtight container at room temp for 3 days, or in the fridge for a week.
Number Of Servings:
Number Of Servings:
25
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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