Thumbprint cookies
10
V
Portions: 18 cookies
Preparation: 25 minutes
Cooking time: 25 minutes
The funniest cookies to make with children! At last, they can put their cute fingers everywhere!!!
Try it, and you will adopt it. Keep a full jar at home every week or almost.
Keep in a sealed container for up to 7 days.
Try it, and you will adopt it. Keep a full jar at home every week or almost.
Keep in a sealed container for up to 7 days.
Thumbprint cookies
10
V
Portions: 18 cookies
Preparation: 25 minutes
Cooking time: 25 minutes
The funniest cookies to make with children! At last, they can put their cute fingers everywhere!!!
Try it, and you will adopt it. Keep a full jar at home every week or almost.
Keep in a sealed container for up to 7 days.
Try it, and you will adopt it. Keep a full jar at home every week or almost.
Keep in a sealed container for up to 7 days.
Thumbprint cookies
Ingredients
250 ml (1 cup) almonds, chopped or powdered
500 ml (2 cups) all purpose flour
3 ml (½ teaspoon) salt
250 ml (1 cup) unsalted butter, at room temperature
125 ml (½ cup) sugar
2 egg yolks
10 ml (2 teaspoons) vanilla
80 ml (⅓ cup) store bought jam of your choice
500 ml (2 cups) all purpose flour
3 ml (½ teaspoon) salt
250 ml (1 cup) unsalted butter, at room temperature
125 ml (½ cup) sugar
2 egg yolks
10 ml (2 teaspoons) vanilla
80 ml (⅓ cup) store bought jam of your choice
Steps
1. With the rack in the highest position, preheat the oven to 350 °F (180 °C).
2. Put the almonds in a baking dish and roast for about 10 minutes or until they have a slight coloration. Let cool completely.
3. Mix the flour with the salt.
4. In the bowl of a stand mixer (otherwise, use a large bowl and a wooden spoon), cream the butter with the sugar until the mixture turns slightly pale.
5. Beat in the egg yolks and vanilla and slowly beat mix until just combined.
6. Add the flour all at once, mixing just until incorporated.
7. Scoop 1 big tablespoon of cookie dough and roll it between hands into a ball. Roll one side in the roasted almonds and transfer to a parchment-lined baking sheet.
8. Repeat with the remaining dough.
9. Press a thumbprint into the center of each ball.
10. Fill each indentation with about 5 ml (1 teaspoon) jam (it must not overflow).
11. Bake cookies for 25 minutes or until the edges are golden brown.
12. Let cool completely, then transfer to a plate.
2. Put the almonds in a baking dish and roast for about 10 minutes or until they have a slight coloration. Let cool completely.
3. Mix the flour with the salt.
4. In the bowl of a stand mixer (otherwise, use a large bowl and a wooden spoon), cream the butter with the sugar until the mixture turns slightly pale.
5. Beat in the egg yolks and vanilla and slowly beat mix until just combined.
6. Add the flour all at once, mixing just until incorporated.
7. Scoop 1 big tablespoon of cookie dough and roll it between hands into a ball. Roll one side in the roasted almonds and transfer to a parchment-lined baking sheet.
8. Repeat with the remaining dough.
9. Press a thumbprint into the center of each ball.
10. Fill each indentation with about 5 ml (1 teaspoon) jam (it must not overflow).
11. Bake cookies for 25 minutes or until the edges are golden brown.
12. Let cool completely, then transfer to a plate.
