Marmalade Thumbprint Cookies
User Reviews
3.3
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Course
Baked Goods
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Cuisine
Canadian
Marmalade Thumbprint Cookies
Description
The base dough is prepared by creaming unsalted butter and granulated sugar until fluffy, then adding egg yolks and vanilla bean seeds for richness and fragrance. Flour is incorporated to bring the dough together, which is then chilled to firm for easier shaping. Balls of dough are portioned and gently indented with a small spoon, creating a cavity for the marmalade filling. Dollops of marmalade are placed into each indentation before baking just until the cookies are set but still pale, preserving their tender texture.
Once cooled, the cookies receive a drizzle of a thin glaze made from confectioners' sugar and milk or cream, which adds a subtle sweetness and a shiny finish without overpowering the marmalade’s citrus notes. The result is a delicate treat balancing buttery richness and fruitiness.
These cookies work well as a tea-time snack or a light dessert when you want a bit of sweet with a bright citrus accent. The vanilla bean elevates the flavor, making them more refined than typical thumbprint cookies.
Ingredients
- 1/2 lb butter 2 sticks, unsalted
- 2/3 cup granulated sugar
- 2 egg large yolks
- vanilla bean seeds or 1 tsp vanilla extract, seeds from 1 vanilla bean
- 2 cups all-purpose flour
- 1/2 cup marmalade
glaze
- 2/3 cup confectioners sugar
- milk or cream to thin
Instructions
- Cream the butter and the sugar together until fluffy.
- Beat in the egg yolks, one at a time, and the vanilla beans seeds. Scrape down the sides of the bowl to get everything well incorporated.
- Blend in the flour, slowly, and mix until the dough comes together.
- Wrap the dough well and refrigerate for 30 minutes.
- Preheat the oven to 375F
- Use a small scoop to portion out tablespoon sized balls of dough and roll into balls. Place on an ungreased baking sheet.
- Press an indent in the center of each ball of dough with the back of a 1/4 inch teaspoon. Fill the indents with 1/2 tsp of marmalade. It's ok to mound the marmalade a bit.
- Bake for about 8 minutes until the cookies are set, but not browned.
- Let them cool for 5 minutes in the pan, and then remove to a rack to cool completely.
- Whisk the sugar with enough milk or cream to make a glaze and drizzle over the cooled cookies.
User Reviews
Overall Rating
3.3
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