Perfect Thumbprint Cookies

Perfect Thumbprint Cookies My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won’t get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can’t decide between a shortbread-focused cookie and a more jammy one, here’s how to make both.

Ingredients

Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Ingredient Checklist
Icing:

Time Details

    PREP : 15 mins

    COOK : 15 mins

    TOTAL : 20 mins

    SERVING : 20

    YIELD : 20 to 24 cookies

  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.

  • Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.

  • To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.

  • Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.

  • Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.

  • For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.

  • Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

Per Serving: 139 calories; protein 1g; carbohydrates 22.8g; fat 4.9g; cholesterol 22.5mg; sodium 33.2mg. For best results, do not chill the dough.