Eat
Thumbprint Cookies
Christmas is not Christmas without the wonderful smell of cookies baking in the oven! In this issue, I am going to share one of my favorite holiday cookies that I am sure your family will love and come to treasure just as we have here at my house. This cookie is buttery and tender, very simple to make and the flavor is amazing!
So, pull out your cookie sheets and let’s get ready to bake my delectable Thumbprints.
Ingredients:
- 1 ½ cups unsalted butter, softened
- 2 cups raw granulated sugar
- 3 eggs, room temperature
- 2 teaspoons pure vanilla extract
- 4 cups all purpose unbleached flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg white plus 1 tablespoon water
- ¾ cups finely chopped pecans, almonds or other nuts
- Raspberry or your favorite jam
Technique:
Preheat oven to 350-degrees.
To make the cookie, in a large bowl of an electric stand mixer, beat butter on medium speed, adding sugar in slowly. Increase speed and beat until light and fluffy. Reduce speed to medium, add eggs and vanilla, beating until blended. Combine flour, baking soda and salt. Add to butter mixture and mix until combined. Refrigerate until dough is completely cooled and firm; about 2 hours or overnight.
Mix egg white and water in a small bowl. Spread nuts onto a plate or parchment paper.
Spoon dough into walnut size pieces and flatten slightly. Roll cookie into nuts to coat the dough. Place cookie onto an ungreased cookie sheet about 2 inches apart. Bake until brown around the edges, about 7-10 minutes. Remove cookies from oven and with your thumb or a dowel tip, indent cookie in the center. Spoon jam into the center of the cookie and return to oven until jam melts. Bake an additional 3-5 minutes or until cookie is browned completely. Remove from oven and cool on a cooling rack.
How good is that...
