Classic Cookie Recipe – Thumbprint Cookies with Homemade Jams
- Yield: 18-20 1x
- Category: Dessert
Ingredients
Scale
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 2 eggs, separated
- 1 tsp vanilla
- 2 cups all purpose flour
- 1/2 tsp salt
- For the Apricot Thumbprint Cookies:
- 1 1/2 cups pistachio nuts
- 1/2 cup apricot jam
- For the Cherry Thumbprint Cookies:
- 2 cups walnut halves
- 1/2 cup cherry jam
Instructions
- 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