Thumbprint Cookies
Thumbprint Cookies are a classic festive cookie with a buttery, shortbread cookie base and topped off with all your favorite flavors of jam!
Servings:18 cookies
Ingredients
- 1 ¾ cups flour
- ⅓ cup cornstarch
- 1 cup softened butter
- ¼ cup sugar
- 1 egg yolk
- ½ cup jam
Instructions
- Whisk together the flour and cornstarch, and set aside.
- Beat together the butter and the sugar until just combined. Beat in the egg yolk until smooth and light.
- Stir in the flour mixture, switching to your hands when you can no longer work the dough with a wooden spoon. Careful not to overwork the mixture; you want to stop the moment no more streaks of flour remain. Chill the dough for 30 minutes.
- Pre-heat the oven to 350F and line two large baking sheets with baking parchment.
- Using a cookie scoop or a measuring spoon, roll the dough into balls that fit perfectly into a round 1 tbsp measure. Space them out on the baking sheet at least 1 1/2 inches apart, and using a 1/2 tsp spoon, make deep indentations in the top of each ball to hold the jam.
- Fill each cookie indentation with heaped 1/4 tsp spoonfuls of jam.
- Bake for 20-25 minutes until the cookies are just starting to turn golden. Cool on the baking sheets before transferring to an air tight container.
Notes
- If you don’t want to waste the egg white, beat it until just frothy with a splash of water and roll the balls of dough in first the white, then chopped nuts before placing them on the baking sheet and making the indentation to hold the jam.
- If you wish to fill these with nut butter or Nutella add the spread after baking the cookies as some brands will split in the oven.
- These cookies will keep in an airtight container for up to 3 days.
Nutrition
Calories: 184 kcal, Carbohydrates: 21 g, Protein: 2 g, Fat: 11 g, Saturated Fat: 2 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 5 g, Cholesterol: 11 mg, Sodium: 123 mg, Potassium: 27 mg, Fiber: 0.5 g, Sugar: 7 g, Vitamin A: 466 IU, Vitamin C: 1 mg, Calcium: 9 mg, Iron: 1 mg