Rambling Iris
Crowing
- Apr 3, 2021
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Thanks for the recipe! Hubby has been after me to make a different kind of cookie. He is tired of his favorite chocolate chip.One of my favorite Christmas cookies:
(I adapted this recipe from https://www.cookingclassy.com/)
Thumbprint Cookies
Servings: 36 cookies
Prep: 30 minutes
Cook: 30 minutes
Ready in: 1 hour 20 minutes
Ingredients
- 2 cups + 2 Tbsp (300g) all-purpose flour
- 1/4 tsp salt
- 1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
- 2/3 cup (140g) granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup seedless raspberry jam
Instructions
- For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold).
- Mix in vanilla extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry and crumbly at first).
- Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets.
- Make a small indentation with thumb or forefinger in each cookie. Fill the indent with jam.
- Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
- Cool several minutes on baking sheet then transfer to a wire rack to cool.