Thumbprints
Posted On 15 July 2022
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.
Servings: 48 cookies
Ingredients
- 284 grams all-purpose flour
- 50 grams hazelnut flour (optional, if omitting, increase all-purpose flour by 50 grams)
- ½ teaspoon salt
- ⅛ 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.