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Thumbprint Cookie Recipe
By
Tami Smith |
This
makes the classic shortbread-like thumbprint cookies. There isn't any really
great way to store them, except to lay them flat and place plastic wrap in
between the layers, for about 1 week. Shortbread dough doesn't always come
out of the freezer as soft and pliable as it goes in, so I make these fresh
when I need them. |
1 Stick (1/2 cup) butter, softened
1/2 cup Crisco shortening
1/2 cup packed light brown sugar
2 eggs, separated
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 - 2 cups finely ground walnuts to roll the dough in
Favorite jams, or commercial fillings
In a mixing bowl, beat the butter, Crisco and sugar until
creamy. Set your egg whites aside, and add the yolks and vanilla to the mixture.
Stir in the flour and salt and blend until combined.
Preheat the oven to 350 degrees F. Scoop the dough with a #100 or #70 cookie
scoop, or shape the dough into 1 1/2 inch round balls. Roll the dough in the egg
whites, then roll in the walnuts. Place on sheet pans covered with parchment
paper or on ungreased sheet pans (silpats work too!). Press an impression in the
center with your knuckle or a small round measuring spoon. If you are using the
commercial fillings, you can fill the impression before baking. If you are using
regular jams from a jar, you can bake the cookie, then when the cookie is almost
done, remove and fill the impressions, then bake for another minute. Total
baking time is approximately 12-15 minutes, be sure to check after 10, and write
down the time in your oven on the recipe.
The cookies are done when the bottoms start to show a small amount of color, but
not much. They are set and not doughy in the center. Cool the cookies on the
sheet pan if you are using parchment, if not, cool for a minute, then remove
with a spatula to a cooling rack.
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