Thumbprint Cookies

How to make Thumbprint Cookies:

Step1: Preheat oven to 375 Deg F (190Deg C). Grease a large baking tray with butter and some flour alternatively line sheets with parchment paper or silicone baking mats and set aside.

Step2: Add butter (room temperature) and sugar in a large mixing bowl. Using a hand mixer or stand mixer beat butter and sugar until pale and fluffy, about 3-4 minutes.

Step3: Once its creamy scrape down the sides of the bowl, add 1 egg yolk and whisk it.

Step4: Now add 1/2 teaspoon vanilla extract and again whisk until well combined.

Step5: Use a big strainer on top of the mixing bowl. Add 2 tablespoon corn starch along with 1 cup whole wheat flour and 1 cup all-purpose flour (or 2 cups all-purpose flour). Also, add salt if using unsalted butter. Shift half of the dry ingredient into the mixing bowl.

Step6: On low-speed mix dry ingredient with butter-sugar mixture. Now add the egg white and whisk together.

Step7: Add remaining dry ingredients and mix until completely combined. This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl.

Step8: If it starts to strain your mixer you can use your hands to finish working the dough together. Continue mixing with your fingers, kneading, and mixing until it starts binding together. Check to see if it will roll into a ball. Add 1 tablespoon of milk (or as required) and knead it into a dough.

Step9: The mixture will be a little crumbly at first but it will come together as you continue mixing it. Add more milk if required.

Step10: Scoop cookie dough into 1 tablespoon-sized balls and roll very well so that the dough is round and there are no cracks/seams in the cookie dough. Roll each one in granulated sugar (optional), then place it on the prepared baking sheets.

Step11: Slightly press them from top to flatten them. Do not press too hard or the cookie will fall apart. Use your thumb or the handle of a large wooden spoon to gently press an indent in the center of the cookie dough.

Step12: Repeat until all of the dough has been used. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can. Otherwise, it’s perfectly fine to have a few cracks.

Step13: Spoon jam into each thumbprint, filling each indent to the brim. You may use any jam of your choice. Here I have used strawberry and orange jam.

Step14: Once the oven is preheated, place a baking tray or cookie sheet and bake on 375Deg F (190Deg C) for 13-14 minutes or until edges are just beginning to turn golden brown.

Step15: Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

Step16: Store cookies in a tightly sealed container for up to 5 days. Enjoy!

Watch this video for making Thumbprint Cookies

Tips:

• Cookies may be stored in an airtight container at room temperature for up to 5 days. Do not freeze them.
• You may also use sugar-free jam if you want to cut down on sugar intake.
• You can also glaze the cookies with sugar-milk paste. Drizzle them over cooled cookies.
• Feel free to use your favorite jam brand and flavor.
• Use room temperature butter and Egg.