Thumbprint Cookies
User Reviews
5
Thumbprint Cookies
Description
This recipe combines flour and cornstarch to create a tender dough blended with butter, sugar, and an egg yolk. The dough is rested in the refrigerator to firm up, which helps maintain the cookie shape during baking. Small dough balls are formed and indented to hold jam, which bakes into the shortbread, creating a fruity center. Baking is done at moderate temperature until the edges just begin to brown, preserving a soft texture.
The cookies offer a mild buttery flavor with a soft crumb and a sweet jam filling that can vary by choice. They work well as an afternoon snack or a sweet accompaniment to tea or coffee.
Additional tips include using the leftover egg white to coat nuts used for rolling the dough balls before pressing the jam, or adding nut butter or Nutella after baking to avoid splitting. Cookies should be stored airtight and consumed within a few days to maintain freshness.
Ingredients
- 1 ¾ cups flour
- ⅓ cup cornstarch
- 1 cup butter softened
- ¼ cup sugar
- 1 egg yolk
- ½ cup jam
Instructions
- Whisk together the flour and cornstarch, and set aside.
- Beat together the butter and the sugar until just combined. Beat in the egg yolk until smooth and light.
- Stir in the flour mixture, switching to your hands when you can no longer work the dough with a wooden spoon. Careful not to overwork the mixture; you want to stop the moment no more streaks of flour remain. Chill the dough for 30 minutes.
- Pre-heat the oven to 350F and line two large baking sheets with baking parchment.
- Using a cookie scoop or a measuring spoon, roll the dough into balls that fit perfectly into a round 1 tbsp measure. Space them out on the baking sheet at least 1 1/2 inches apart, and using a 1/2 tsp spoon, make deep indentations in the top of each ball to hold the jam.
- Fill each cookie indentation with heaped 1/4 tsp spoonfuls of jam.
- Bake for 20-25 minutes until the cookies are just starting to turn golden. Cool on the baking sheets before transferring to an air tight container.
Notes
- If you want to avoid waste, beat leftover egg whites with water and roll dough balls in it before coating with chopped nuts to add texture.
- For fillings like nut butter or Nutella, add after baking to prevent them from splitting during baking.
- Store the cookies in an airtight container for up to three days to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 11mg | 4% |
| Sodium | 123mg | 5% |
| Potassium | 27mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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