My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won’t get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can’t decide between a shortbread-focused cookie and a jammier one, here’s how to make both.
Ingredients
Icing
- 1 cup powdered sugar, or as needed
- 1 tablespoon milk, or as needed
Cookies
- 1/3 cup unsifted powdered sugar
- 1 stick unsalted butter, at room temperature
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
- 1/8 teaspoon almond extract
- 1 ¼ cups all-purpose flour
- 1/3 cup white sugar, or as needed
- ½ cup fruit jam, divided
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone mat.
Step 2
Mix together powdered sugar and butter in a large bowl with a rubber spatula until creamy. Add egg yolk, vanilla, salt, and almond extract; mix well. Blend in flour until just combined.
Step 3
Use a sorbet scoop to portion dough into 1/2-ounce (about 1 tablespoon) balls. Roll each ball in a plate of white sugar to coat; roll again between your palms. Place several inches apart on the prepared baking sheet. Flatten balls lightly with your fingers.
Step 4
For jammier cookies, skip to Step 7. For shortbread-type cookies, poke a well into each ball using a finger or the end of a thick wooden spoon dusted with powdered sugar. Fill wells with fruit jam. Tap the baking sheet against the counter to let jam settle.
Step 5
Bake in the preheated oven until the tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool completely on a wire rack before icing.
Step 6
Make icing: Place powdered sugar in a small bowl. Add milk, a little at a time, until icing reaches a consistency that will hold its shape when piped. Pipe over cookies in a zigzag pattern. Let sit for 15 minutes before serving.
Step 7
Press thumb into each ball to make a large, shallow indentation. Spoon in jam. Tap the baking sheet against the counter to let jam settle.
Step 8
Bake in the preheated oven until light golden brown, about 15 minutes. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar.
Tips
You can use water instead of milk for the icing.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 139 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat3g | 15% |
Cholesterol23mg | 8% |
Sodium33mg | 1% |
Total Carbohydrate23g | 8% |
Dietary Fiber0g | 1% |
Total Sugars15g | |
Protein1g | |
Vitamin C1mg | 4% |
Calcium6mg | 0% |
Iron0mg | 2% |
Potassium18mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this