Thumbprint Cookies
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A holiday classic, this recipe gives an unusual twist to thumbprints cookies by adding a layer of nuts to the shortbread cookie nest. What I love the most about this recipe is the richness of the cookie dough and that you can use any type of jam you want.
These cookies are typically made with butter, flour, baking powder, sugar, vanilla, and raspberry jam, which goes in the indentation (usually made with your thumb) in the middle of each cookie.
I’m always fascinated when I bake a cookie that has reigned in popularity for over two hundred years, while traveling the globe with very little adaptation to the recipe. These cookies have done just that. Thumbprint cookies are also known as hallongrotta, which means "raspberry cave" in Swedish, Polish Tea Cakes, and Butter Balls. Dating back to the nineteenth century or earlier, these cookies were a staple at eastern European coffee parties before becoming the go-to for American cookie exchange parties.
The French bake a version of these cookies called Niçois Suns, which are balls of almond paste rolled in chopped almonds, pressed in the center and baked. A touch of apricot jam in the center of each cookie becomes the sun, which is surrounded by rays of pistachio slivers—hence the name.
I think my grandmother would have been excited to know that her recipe pays homage to both the eastern European version and French version of what we call “Thumbprint Cookies.”
tips for making Thumbprint cookies
These cookies can be made last minute, since there’s no chilling time required. The full recipe is below, but here are some tips to ensure your Thumbprint Cookies turn out perfectly each time.
In this recipe the eggs are separated. That’s to give the cookies their fluffiness. While generally eggs should be at room temperature, cold eggs will be easier to separate. If you don’t have a nifty egg separator, use your hands or a strainer.
As a general rule of thumb (see what I did there?), it’s best to bake cookies one sheet at a time in the center rack of your oven. If your oven is like mine, you probably have hot spots, or places in your oven that tend to make food cook faster than other. If so, rotate your baking sheets about two-thirds of the way through cooking.
Cool your cookies on wire rack. Don’t have one? Invest it one. They make a difference, trust me.
Remember that cookies scorch easily and it may be hard to tell if they’re burning because of the nut covering. Just beware, they may appear slightly under baked when you pull them out of the oven. Go with it, and trust your inner baker. They will firm up as they cool.
Thumbprint cookies can be stored at room temperature in an airtight container or frozen for up to two months.
useful tool for making thumbprints
Thumbprint Cookies
Ingredients:
- 1 cup unsalted butter, softened
- ½ cup packed light brown sugar
- 2 egg, separated
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- 1 cup ground pecans
- Jam of your choice
Instructions:
- Preheat oven to 375 degrees and line two baking sheets with parchment paper.
- Cream butter and brown sugar in a large bowl until light and fluffy; add egg yolks and vanilla to the creamed mixture. In a medium bowl, combine flour and salt.
- Add flour mixture to cream mixture to fully combined.
- Slightly beat egg whites and set aside.
- Using a teaspoon, scoop out the dough and roll into balls. Dip balls into beaten egg whites and roll in ground pecan and place on the prepared baking sheets, spacing them evenly to allow for spreading.
- Bake one sheet at a time for 5 minutes. Remove from oven and press thumb into center and return to oven for 8 minutes.
- Add jam to indented center while still on baking sheet and transfer them to a wire rack to cool completely.
Calories
52.97Fat (grams)
3.76Sat. Fat (grams)
1.73Carbs (grams)
4.30Fiber (grams)
0.24Net carbs
4.07Sugar (grams)
1.45Protein (grams)
0.69Sodium (milligrams)
17.52Cholesterol (grams)
11.95