Thumbprint Cookies
INGREDIENTS
Buttery shortbread-ish cookies filled with jam.
Yield: Makes 2 dozen cookies.
8 ounces butter, room temperature
1/2 cup of sugar
2 eggs, room temperature
1 teaspoon of vanilla extract
Pinch of salt
10 ounces flour
1 cup of chopped nuts (optional)
3/4 cup jam
Parchment paper
METHOD
1 Cream the butter and sugar on high speed for about 3 minutes.
2 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. Set aside egg whites.
3 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.
4 Roll the dough into balls about 1 inch in diameter. If using nuts, mix the egg whites until frothy and dip the dough balls into the egg whites and roll them into the nuts until covered. Place the balls on parchment lined baking sheets.
5 Press down with your thumb to make a small well in the center of the cookie. Fill with 1/2 teaspoon of jam.
6 Bake for 12-15 minutes or until slightly firm.
INGREDIENTS
Buttery shortbread-ish cookies filled with jam.
Yield: Makes 2 dozen cookies.
8 ounces butter, room temperature
1/2 cup of sugar
2 eggs, room temperature
1 teaspoon of vanilla extract
Pinch of salt
10 ounces flour
1 cup of chopped nuts (optional)
3/4 cup jam
Parchment paper
METHOD
1 Cream the butter and sugar on high speed for about 3 minutes.
2 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. Set aside egg whites.
3 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.
4 Roll the dough into balls about 1 inch in diameter. If using nuts, mix the egg whites until frothy and dip the dough balls into the egg whites and roll them into the nuts until covered. Place the balls on parchment lined baking sheets.
5 Press down with your thumb to make a small well in the center of the cookie. Fill with 1/2 teaspoon of jam.
6 Bake for 12-15 minutes or until slightly firm.