Thumb Print Cookies Recipe

Thumb Print Cookies Recipe
 
Author: 
Nutrition Information
  • Serves: 4
  • Calories: 80
  • Fat: 5 g
  • Saturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 8 g
  • Sugar: 0 g
  • Sodium: 37 mg
  • Fiber: 0 g
  • Protein: 2 g
  • Cholesterol: 13 mg
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Thumbprint cookies are a classic. You will commonly find these cookies in tea parties, bakery shelves, cookie jars etc. A combination of butter, jam and nuts, these cookies are easy to make and taste heavenly.
Ingredients
  • Butter - 1 cup at room temperature
  • Sugar - ½ cup
  • Eggs - 2, room temperature
  • Vanilla extract 1 tsp
  • Salt - pinch
  • Flour - 2 cup
  • Chopped nuts (optional) - 1 cup
  • Jam - ¾ cup
Instructions
  1. Take a mixing bowl and mix together butter and sugar.
  2. Beat them both on high speed for around 3 minutes.
  3. Break the eggs and separate them, add the yolk in the mixture and put in vanilla extract.
  4. Pour the egg white in a dish and beat till it is frothy, this will be used to stick the nuts on the cookies.
  5. To the butter mixture, add salt and flour.
  6. Mix it with a wooden spoon until all the ingredients are just combined as over mixing will affect the texture.
  7. Dough will be formed, wrap it in plastic and put it in the fridge for about half an hour.
  8. Put the oven to preheat at 350 degrees Fahrenheit.
  9. Take out the dough and make small balls of one inch diameter with it.
  10. If you are adding nuts at this stage, roll the balls into egg whites, and then in the chopped nuts.
  11. Line a cookie sheet with parchment paper and place the dough balls on it.
  12. Use your thumb to press the cookies and form an indention in them.
  13. Do not apply a lot of pressure as they might break.
  14. Fill the indention with your favourite flavour of jam; pour half teaspoon in each.
  15. Bake the cookies in the preheated oven for around 14 minutes and check if they are slightly firm.
  16. Take them out of the oven and let them cool on the cookie sheet for about five minutes.
  17. Now transfer them to the wire rack.

Leave a Reply

Your email address will not be published. Required fields are marked *


seven − 2 =

Rate this recipe: