Thumbprint Cookies

Welcome to a delightful baking adventure! This recipe offers a perfect balance of buttery goodness and fruity sweetness. These jam-filled cookies boast a tender texture, creating a harmonious blend of crispness on the outside and a juicy burst of flavor within. With the flexibility to choose your favorite jam, whether it's the boldness of raspberry or the classic sweetness of strawberry, this recipe invites you to infuse your personal touch into a timeless treat. Let's dive into the joy of baking and savor the delicious moments these cookies are sure to bring!

Texture Contrast: The combination of the tender, buttery cookie and the fruity jam filling creates a delightful texture contrast in each bite. The outer layer of the cookie is slightly crisp, while the jam adds a juicy and flavorful center.

Versatile Flavor Options: The recipe allows for versatility in flavor by using different types of jam. Whether you prefer the tartness of raspberry, the sweetness of strawberry, or the richness of apricot, you can customize the cookies to suit your taste preferences and create a variety of flavors using the same base recipe.

FAQs

1. **Can I use salted butter instead of unsalted butter?**

- While you can use salted butter, it's advisable to use unsalted butter and add the specified amount of salt separately. This gives you better control over the overall saltiness of the cookies.

2. **What other types of extract can I use besides vanilla or almond?**

- You can experiment with other extracts like lemon, orange, or even coconut to add different flavor profiles to your cookies.

3. **Can I use a hand mixer instead of a standing mixer?**

- Yes, you can use a hand mixer if you don't have a standing mixer. Ensure thorough mixing and occasional scraping of the bowl for even incorporation.

4. **Do I have to freeze the cookie dough before baking?**

- Freezing the cookie dough helps the cookies maintain their shape and prevents excessive spreading during baking. It's a crucial step for achieving the desired texture.

5. **What other types of jam work well with this recipe?**

- While raspberry jam is recommended, you can use other fruit jams like strawberry, apricot, or cherry based on your preference.

6. **Can I make the cookie dough ahead of time and freeze it for later use?**

- Yes, you can freeze the cookie dough for later use. Ensure it's well-wrapped and sealed to prevent freezer burn. Thaw the dough in the refrigerator before baking.

7. **Why do you recommend waiting for the cookies to cool completely before dusting with powdered sugar?**

- Dusting with powdered sugar when the cookies are hot can cause the sugar to melt and be absorbed, resulting in a less visible dusting. Waiting until the cookies are cool ensures a nice, visible layer of powdered sugar.

8. **Is there a specific type of powdered sugar I should use?**

- You can use regular powdered sugar for dusting. If you want a finer dusting, you can also use confectioners' sugar.

9. **Can I skip the dusting of powdered sugar?**

- Yes, you can omit the powdered sugar dusting if you prefer. The jam-filled cookies are delicious on their own, but the sugar dusting adds a sweet finishing touch.

10. **How should I store these cookies?**

- Store the cookies in an airtight container at room temperature. If stacking the cookies, place a layer of parchment paper between them to prevent sticking. They can also be frozen for longer storage; just ensure they are well-sealed to maintain freshness.

Make it

Thumbprint Cookies Recipe

Ingredients:

For the cookies:

- 1 cup (2 sticks) of Unsalted Butter, softened at room temperature

- 2/3 cup of Granulated Sugar

- 2 Egg Yolks

- 2 tsp of Vanilla Extract

- 2.5 cups of All-Purpose Flour

- 1/2 tsp of Salt

- 1/2 cup of Jam of choice

For dusting:

- Powdered sugar

**Preparation:**

1. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar for about a minute or until light and incorporated. Add the egg yolks and extract, then mix for another minute, making sure to scrape the sides of the bowl occasionally.

2. Add the flour and salt, and mix until the dough comes together. Line a large baking sheet with parchment paper. Using a one tablespoon-size cookie scoop, scoop the cookie dough onto the baking sheet. Roll each ball of cookie dough between the palms of your hands until smooth.

3. Using either your thumb or the back of a round 1/2 tsp, gently make an indent in the center of each cookie. Place the baking sheet in the freezer for 20 minutes. Preheat your oven to 350 degrees and line a couple of baking sheets with parchment paper.

4. Divide the partially frozen cookies onto the prepared baking sheets and fill each indent with 1/2 tsp of jam. I recommend raspberry jam with seeds for added texture. Bake for exactly 13 minutes. Allow the cookies to cool completely.

5. Once the cookies are cooled, dust them with powdered sugar. You can do this using a sifter or by gently sprinkling the powdered sugar over the cookies.

**Note:** If baking these from frozen, freeze the cookie dough completely. Place the frozen dough balls in a resealable freezer bag and bake at 350 degrees for 15 minutes. Dust with powdered sugar after baking and cooling.