Posts made in March 13th, 2013

Thumbprint Cookies

Posted on Mar 13, 2013 in DIY, Sweet | 0 comments

Thumbprint Cookies

 

These cookies are great for those times you need a treat that is both pretty and tasty, yet can be whipped at a moment’s notice. Thumbprint cookie dough takes just minutes to put together and can be customized with whatever flavors you want. The best part? I guarantee you already have the fixings in your fridge and pantry.

 

Today I decided to use some organic peach jam I had canned last summer in San Francisco. One little taste and I was instantly brought back to those lovely (albeit chilly- we are talking San Francisco here) summer days of strolling through famer’s markets on my days off, picking out the produce that would determine my cooking for the week.

 

And what better way to use that jam than in a buttery little cookie? Feel free to explore jam flavors and even different extracts in these cookies. Some of my personal favorites include strawberry rhubarb, raspberry, and cherry.

 

 

Thumbprint Cookies 1

 

Ingredients:

Cookies:

1 cup butter, room temperature

2/3 cup sugar

½ teaspoon almond extract (or vanilla if you prefer)

2 cups AP flour

1/2 teaspoon salt

 

Filling:

Approximately ½ cup jam of your choice

 

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Preheat the oven to 350 degrees. In the bowl of a standing mixer cream together the butter and sugar and until smooth and slightly fluffy. With the mixer running, add in the almond extract.

 

Turn off the mixer and add in the flour and salt. Mix on low until just combined. Be sure to scrape the sides and bottom of the bowl with a spatula to avoid any patches of butter or flour. When the dough is smooth, remove the bowl from the mixer.

 

Roll the dough into 1” to 1 1/2” balls and space evenly on the cookie sheet. Use your thumb (or index finger- I find that easier) and make depressions in each ball. Using a spoon, fill each depression with jam.

 

Bake 15-18 minutes, rotating the cookie sheet after the first 8 minutes. When done, the cookies should be golden around the very edges and look dry on top.

 

Let cool about five minutes on the sheet tray, then remove to a wire rack or plate. Once completely cool, these cookies can be stored in a tightly sealed container for about five days.  Ok, so the five days is just an estimate… mine have always get eaten too fast! 😉

 

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