Thumbprints

Something of a cool cookie. And has fruit! So it’s healthy, right!?!

Thumbprints

A lot of cultures have something like this. Fill with your choice of jam.
Prep Time20 minutes
Cook Time12 minutes
Course: Dessert
Cuisine: Cookies
Servings: 48 cookies
Author: David Reed

Ingredients

  • 284 grams all-purpose flour
  • 50 grams hazelnut flour (optional, if omitting, increase all-purpose flour by 50 grams)
  • ½ teaspoon salt
  • teaspoon baking soda
  • 227 grams unsalted butter, room temperature (2 sticks)
  • 150 grams baker's sugar (¾ cup)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract

Rolling

  • 50 grams baker's sugar, more as needed

Filling

  • ¾ cup strawberry or other jam

Instructions

  • Preheat oven to 350°F (175°C) and put rack in middle of oven.
  • Line sheet pans with parchment paper. Don't do this without parchment paper. Really.
  • Whisk together all purpose flour, hazelnut flour (if using), salt, and baking powder together in a bowl.
  • In a stand mixer cream the butter on medium speed until creamy. Should take about a minute.
  • Add the 150-grams of sugar and beat until fluffy, maybe another 2 minutes.
  • Scrape down the sides.
  • Add egg, yolk, and vanilla and mix on low speed until combined.
  • Add the flour/salt/soda mixture on low speed until combined.
  • Scrape off the paddle and scrape down the sides with a spatula, essentially finishing the mixing by hand.
  • Put 50 grams of baker's sugar into a shallow bowl.
  • Take the dough in 15-gram (~ 2 teaspoon) increments and roll into a ball. Roll in the sugar and put on a prepared parchment-lined sheet pan. You should get 12 per pan.
  • Using your thumb or the back of a small, round ½-teaspoon measuring spoon, flatten the balls a bit and create an indentation. Fill each indentation with a heaping ½ teaspoon of your jam.
  • Bake one pan at a time, 5-6 minutes, turn, then bake another 5-6 minutes until edges are set and bottoms are getting browned.
  • Remove pan to rack to cool some before removing cookie to a rack to cool completely.

Notes

  • Hazelnut flour is, today, like $1.20 an ounce.  A 14-ounce bag was almost $17.  Feel free to omit it and use just all-purpose flour.