Classic Cookie Recipe – Thumbprint Cookies with Homemade Jams
packed brown sugar
unsalted butter, softened
all purpose flour
For the Apricot Thumbprint Cookies:
1 1/2 cups
For the Cherry Thumbprint Cookies:
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Preheat oven to 350°
Finely chop the nuts and set aside.
In the bowl of a stand mixer with the paddle attached, cream the brown sugar with the shortening and butter until well mixed.
Add the egg yolks and vanilla and blend well.
Add the flour an salt and mix just until blended.
Lightly beat the egg whites.
Make balls of dough about 1″ round. I used a medium scoop.
Drop the dough balls into the egg whites and roll to coat.
Then add them to the chopped nuts. Coat them thoroughly, rolling the dough ball between your hands to make sure the nuts stick.
Place on a baking sheet that has a silicone mat or has been lightly greased.
Press your thumb into the center of each cookie
Bake in the preheated oven for 8 minutes then rotate the pans and bake for 8 – 10 minutes or until the cookies are lightly browned and just set.
As soon as the cookies come out of the oven use a wooden tamper or other implement to carefully press down the thumbprint. It will poof during baking.
Remove the cookies to a wire rack to cool.
When they have fully cooled fill the centers with the jam
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