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Thumbprint Cookies
(Makes about 40)
The sweet jam filling and buttery soft vanilla cookie are a match made in heaven!
Ingredients:
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar plus 3 tablespoons for rolling the cookies
2 large egg yolks, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
2- 1/3 cups flour
1/2 cup jam, strawberry or apricot or your favorite flavor
Directions:
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl using an electric mixer, cream together the butter and 2/3 cup of sugar for 1-2 minutes or until well combined. Add the eggs yolks, vanilla extract, and salt. Beat until well combined. Add the flour and beat on low until the mixture begins to come together. The mixture will be a little crumbly at first but it will come together into a dough as you continue mixing it.
Put the remaining 3 tablespoons of granulated sugar on a small plate. Set aside.
Using a one-tablespoon-size cookie scoop or measuring tablespoon, scoop out the cookie dough onto the prepared baking sheets. Using your hands, roll each scoop into a ball and then roll each ball in the granulated sugar on the small plate. Place the balls on the prepared baking sheets.
Use your thumb to press an indentation into each ball of cookie dough. Spoon 1/4 to 1/2 teaspoon of jam into each indentation.
Bake for 14 to 16 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Storage:
Cookies may be stored in an airtight container at room temperature or in the refrigerator for up to 4 days. Baked cookies freeze well for up to 3 months; thaw to room temperature before serving.
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar plus 3 tablespoons for rolling the cookies
2 large egg yolks, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
2- 1/3 cups flour
1/2 cup jam, strawberry or apricot or your favorite flavor
Directions:
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl using an electric mixer, cream together the butter and 2/3 cup of sugar for 1-2 minutes or until well combined. Add the eggs yolks, vanilla extract, and salt. Beat until well combined. Add the flour and beat on low until the mixture begins to come together. The mixture will be a little crumbly at first but it will come together into a dough as you continue mixing it.
Put the remaining 3 tablespoons of granulated sugar on a small plate. Set aside.
Using a one-tablespoon-size cookie scoop or measuring tablespoon, scoop out the cookie dough onto the prepared baking sheets. Using your hands, roll each scoop into a ball and then roll each ball in the granulated sugar on the small plate. Place the balls on the prepared baking sheets.
Use your thumb to press an indentation into each ball of cookie dough. Spoon 1/4 to 1/2 teaspoon of jam into each indentation.
Bake for 14 to 16 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Storage:
Cookies may be stored in an airtight container at room temperature or in the refrigerator for up to 4 days. Baked cookies freeze well for up to 3 months; thaw to room temperature before serving.
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How Long Does It Take To Bring Eggs To Room Temperature?
If you're simply leaving them out on the counter, it generally takes about 30 minutes for the eggs to come to room temperature.
To bring the eggs to room temperature quickly, fill a small bowl with warm water (you don't want it hot, as you don't want the eggs to cook). Place the eggs, still in their shells, in the bowl and wait about 5 minutes. The water will warm the eggs, and they're ready to go.
To bring the eggs to room temperature quickly, fill a small bowl with warm water (you don't want it hot, as you don't want the eggs to cook). Place the eggs, still in their shells, in the bowl and wait about 5 minutes. The water will warm the eggs, and they're ready to go.
RICH VANILLA FLAVOR WITHOUT ANY COLOR
Excellent for icing or pudding when you want a pure white color.