thumbprint cookies

December 29th, 2008

Well, it may be past Christmas, but there’s always more room for cookies in my book. Although, if you’re making any new year’s resolutions about eating healthier, you may want to slip these in before January 1. So let’s get baking before the new year!

I followed this basic recipe for an all-in-one dough I found in Everyday Food. It’s a nice dough for a variety of cookies, but I really love the way it provides a nice base for fruit. The process is pretty simple, just make the dough, chill it, then use a scoop to form the cookies and instead of using your thumb, use a measuring spoon to create a bowl for the fruit. I used some sugared raspberries that I had in the fridge, but any kind of jam would be lovely. If you want to get crazy I suppose you could use chocolate or something, but I really like the way the fruit balances the richness of the dough.

When I pulled my cookies out of the oven, once again they didn’t look quite like they were suppose to. (I made these before reading the butter article in the Times.) They still looked nice, they just spread a bit, next time I’ll use chilled butter. But I have to say, these were so good. The dough was super rich and buttery while you got just the right amount of fruit to offset the richness. Delicious!

Cookie Dough
based on this recipe from everyday food

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1/2 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon lemon extract OR 1/4 teaspoon lemon zest
2 1/4 cups all-purpose flour (spooned and leveled)
1 jar of jam

1
In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy.
2
Add egg yolks, one at a time, scraping the bowl after each addition. Reserve egg whites. Add vanilla and lemon extract or zest.
3
With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour. To make ahead: Refrigerate up to 2 weeks, or freeze up to 3 months.
4

Preheat oven to 350°. Remove chilled dough from refrigerator. Using a small scoop, place round of dough on cookie sheet, about 1 inch apart.
5
Using the bowl of a 1/4 teaspoon, make an indentation into each cookie.
6
Whisk the egg white with 1 teaspoon water and brush each cookie with the wash.
7
Spoon 1/2 teaspoon of your chosen jam into each cookie.
8
Bake for 13-15 minutes.

Comments: 4 Total

  1. Megan

    December 30, 2008 at 8:22 pm

    Oh these look absolutely delicious! I didn’t get around to making these before the holidays but I think I’m going to have to set some time aside to do so :)

  2. Hillary

    December 31, 2008 at 10:35 am

    Those look amazing! I love the little scoop you used for the “thumbprint”! :)

  3. jordan

    September 16, 2009 at 9:27 am

    i made these last night – they were (are) superb! so yummy. i used black raspberry jam and the black raspberry and the lemon zest match each other excellently.

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