Description
These sophisticated Thumbprint Cookies 3 combine a buttery shortbread base with a vibrant fruit jam center, enhanced by a delicate blend of vanilla and almond extracts. The dual-sugar coating provides a satisfying crunch that perfectly complements the melt-in-your-mouth texture.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/3 cup powdered sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon fine salt
- 1 cup all-purpose flour
- Granulated sugar, for coating
- Fruit jam or preserves
- Powdered sugar and milk, for icing
Instructions
- In a large bowl, cream together the room-temperature butter and 1/3 cup of powdered sugar with a rubber spatula until the mixture is pale and smooth.
- Add the egg yolk, vanilla extract, almond extract, and fine salt, stirring thoroughly to emulsify the fats and flavorings.
- Gently fold in the all-purpose flour until just combined and no white streaks remains, being careful not to over-work the dough.
- Scoop 1/2-ounce portions of dough, roll into spheres between your palms, and coat each ball twice in granulated sugar.
- Arrange the spheres on a lined baking sheet and use a thumb or the end of a wooden spoon to press a well into the center of each.
- Fill the indentations with fruit jam and bake at 325°F for about 15 minutes until the cookies are set but not overly browned.
- Cool the cookies on a wire rack and finish with a zigzag drizzle of icing made from whisked powdered sugar and milk.
Notes
To ensure the most tender crumb, avoid over-mixing the dough once the flour is added. If your kitchen is particularly warm, chilling the dough for 15 minutes before rolling can help the cookies maintain their shape and prevent the butter from melting prematurely. Using high-quality fruit preserves rather than jelly will result in a better set and more intense flavor in the jam reservoir.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American