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Thumbprint Cookies for Christmas
I was wondering if you could add the thumbprint cookies recipe to the site. I had it in my recipe box but it seems to have gone missing, the good recipes always do. I made them 2 years ago as Christmas presents for the homeless and would really like to make them for my kids this year. I remember the filling being preserves and they were so good. Thanks so much!
--Jamie
Hi Betty. I had a box of your recipes that my mother gave me when I married. Unfortunately, I lost one of my favorites: the thumbprint cookies. It was a sugar cookie with preserves in center. Can you please post that one or send it? Thank you.
--Kristina
Hi Kristina and Jamie!
I must say, I'm not surprised those thumbprints are so popular--they are delicious. And they do make such wonderful Christmas cookies. I’ll get the recipe up in the recipe section soon, but if you can’t wait, I've copied it below.
UPDATE: I've added the recipe to the Cookies section! You can find it here: Thumbprint Cookies.
Thumbprint Cookies I have many fond memories of eating these rich, buttery cookies in my Grandma’s kitchen.
Preparation time: 30 minutes Baking time: 15 minutes Makes 40 cookies
2 cups all-purpose flour 1/2 teaspoon salt 1 cup butter, softened 1 cup granulated sugar, divided 2 teaspoons vanilla extract 1/2 cup raspberry or cherry jam
1. Combine flour and salt in small bowl. Beat butter and 1⁄2 cup sugar in large bowl on medium speed of electric mixer until light and fluffy. Add vanilla extract; mix until well blended. Add flour mixture, about 1⁄2 cup at a time. Mix until soft dough forms. Wrap dough in plastic wrap and refrigerate until firm, about 20 minutes.
2. Preheat oven to 325F. Spread remaining sugar on small plate. Shape dough into 1-inch balls; roll in sugar. Place balls about 2 inches apart on ungreased baking sheets.
3. Bake cookies just until firm, about 5 minutes. Remove cookies from oven. Make deep indentation in center of each cookie.
4. Fill indentations with heaping 1/2 teaspoon of jam. Return cookies to oven. Bake for 10 minutes longer or until light golden brown. Transfer cookies to wire racks to cool completely.
Grandma’s Secret Tip Grandma’s cookies always looked as beautiful as they tasted. Her trick to getting them uniform was to roll them into balls that were the exact same size. Then she used the back of a small measuring spoon dipped in flour to make the “thumbprint.”
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