Empty My Fridge
Easy Thumbprint Cookie
Ingredients
- Butter2 cups
- Sugar½ cups
- Brown sugar½ cups
- Egg2
- Vanilla2 tsp
- Salt½ tsp
- Flour5 cups
- Jam1 ¼ cups
- Finely chopped nuts1 ½ cups
- Raspberry jam · finely diced
- Apricot jam · finely diced roasted
- Blueberry jam
- Cranberry sauce · finely diced
- Chocolate spread · finely chopped
- Chocolate
Instructions
- Preheat the oven to 375°F (190°C). Line two large baking trays with silicone mats or parchment paper.
- Beat the softened butter with the white and light brown sugars for 5 to 6 minutes, until fluffy and creamy.
- Add the vanilla, eggs and salt and mix for a few minutes until the eggs are fully incorporated.
- Add the first 2 cups of flour and mix. Gradually add the remaining flour on low speed, or work it in with a wooden spoon, until the dough is smooth.
- Scoop about 1 1/2 tablespoons (25 g) of dough per cookie and roll into balls.
- If using chopped nuts, roll each ball firmly in them, then reshape the ball.
- Place the balls on the trays about 1 1/2 inches apart. Press the back of a 1/2 teaspoon or a wooden rod into the centre of each to make a deep well.
- Put about 1 teaspoon of jam into each well.
- Bake at 375°F (190°C) for 12 to 14 minutes, until the bottoms are light golden brown. Cool on the tray a few minutes, then move to a wire rack. Let cool before eating, as the filling gets very hot.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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EggBrown sugarChocolateJamChocolate spread
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