25days
Day 2 - Raspberry Thumbprints
Day 2 of my "25 Days of Holidays Treats" are
Raspberry Thumbprints.
Make this recipe your own by adding whatever your family likes. Drizzle with a frosting glaze or lighted sprinkle powdered sugar over them for that festive look.
The trick to these little beauties is you DO NOT add the jellies til you first bake the cookie for 10 mins, then add your filling and finish baking them. Henceforth a crispier, lighter buttery flavored cookie.
* I got 42 cookies. I used a different jam on each tray.
1.Preheat oven to 375 degrees F. Line a light or medium-colored heavy-weight baking sheet with parchment paper or a silicone baking mat.
2. In a separate mixer, Beat together butter and sugar until light and fluffy, about 2 to 3 minutes.
3. Add in the egg yolk and blend. Add the vanilla and blend.
4. Add flour and salt and mix until incorporated and dough comes together in a ball. * If adding the nuts, add them next and blend until it forms a dough ball.
5. With the dough, take small teaspoon size portions and roll them into little balls. Place on a parchment-lined cookie sheet or greased cookie sheet about 2 inches apart. (* they will spread a bit when they bake).
6. Into each ball on the cookie sheet, indent it with your thumb or finger ( * I used the bottom of a shot glass).
7. Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven.
8. They will have puffed up a bit and the indentation will be fairly lost at this point.
9. Return them to the oven and bake an additional 3-4 minutes, or until they are golden brown on the rims of the cookies (the fillings might even "bubble" a bit, but that is ok).
Variation:
Roll cookie ball into a mixture of 1 egg yolk beaten (reserve egg white for glossing the tops of the cookies if you want) and then into about a 3/4 cup of chopped walnuts (or other nut if you wish). then bake as directed. No Indentation or Jelly Needed.
Recipe Adapted from Love & Olive Oil
Thumbprint Cookies The Ultimate Best! from justapinch.com
Berry Shortbread Dreams from Taste Of Home
Swedish Butter Thumbprint Cookies from justapinch.com
Old Fashioned Thumbprint Cookies from merryabouttown.com
15 Thumprint Recipes from womansday.com
50 Thumprint Recipes from purewow.com
Make this recipe your own by adding whatever your family likes. Drizzle with a frosting glaze or lighted sprinkle powdered sugar over them for that festive look.
The trick to these little beauties is you DO NOT add the jellies til you first bake the cookie for 10 mins, then add your filling and finish baking them. Henceforth a crispier, lighter buttery flavored cookie.
* I got 42 cookies. I used a different jam on each tray.
Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
2/3 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 1/4 cups (280 grams) all-purpose flour
1/2 teaspoon salt
1/2 c jam, preserves, spreads of your choosing. *see notes in directions
Directions:
1.Preheat oven to 375 degrees F. Line a light or medium-colored heavy-weight baking sheet with parchment paper or a silicone baking mat.2. In a separate mixer, Beat together butter and sugar until light and fluffy, about 2 to 3 minutes.
3. Add in the egg yolk and blend. Add the vanilla and blend.
4. Add flour and salt and mix until incorporated and dough comes together in a ball. * If adding the nuts, add them next and blend until it forms a dough ball.
5. With the dough, take small teaspoon size portions and roll them into little balls. Place on a parchment-lined cookie sheet or greased cookie sheet about 2 inches apart. (* they will spread a bit when they bake).
6. Into each ball on the cookie sheet, indent it with your thumb or finger ( * I used the bottom of a shot glass).
7. Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven.
8. They will have puffed up a bit and the indentation will be fairly lost at this point.
If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon jam.
9. Return them to the oven and bake an additional 3-4 minutes, or until they are golden brown on the rims of the cookies (the fillings might even "bubble" a bit, but that is ok).
Glaze:
Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
Notes:
*Any favorite jam, jelly, or filling can be used in these cookies. The ones shown here, are apricot and strawberry preserves.
*Jellies tend to be more "runny" but will still work as well... depends on what you like and what you have on hand, but it is only limited to your imagination and tastes!
Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
Notes:
*Any favorite jam, jelly, or filling can be used in these cookies. The ones shown here, are apricot and strawberry preserves.
*Jellies tend to be more "runny" but will still work as well... depends on what you like and what you have on hand, but it is only limited to your imagination and tastes!
Variation:
Roll cookie ball into a mixture of 1 egg yolk beaten (reserve egg white for glossing the tops of the cookies if you want) and then into about a 3/4 cup of chopped walnuts (or other nut if you wish). then bake as directed. No Indentation or Jelly Needed.
Image Credit: Raspberry and Almond Shortbread Thumbprints from allrecipes.com
