Thumbprint cookies
23
- Prep Time20 mins
- Total Time20 mins
- Makes35 cookies
Virginia MacDonald
These popular two-bite treats are made from a soft shortbread-like dough. Bake them whenever it's convenient, then fill with jam, marmalade or lemon curd just before serving.
Ingredients
1 cup unsalted butter, at room temperature
3/4 cup icing sugar
2 1/4 cups all-purpose flour
1/2 tsp salt
1/3 cup raspberry or apricot jam
Instructions
Preheat oven to 325F (160C). Line a baking sheet with parchment. Place butter and sugar in a large bowl. Using a wooden spoon, beat together until creamy. In a bowl, stir flour with salt. Gradually stir into butter mixture just until combined. Pinch off about 1 tbsp (15 mL) dough and roll into a 1-in. (2.5-cm) ball. Place on prepared sheet. Repeat with remaining dough, placing 1 in. (2.5 cm) apart.
Using your finger, make a deep indent in centre of each ball. Bake in centre of preheated oven until lightly golden around the edges, 15 to 18 min. If indent puffs up during baking, as soon as you remove cookies from oven, gently press the back of a small spoon into indent. Leave on sheet for 5 min. Then remove cookies to a rack to cool completely. Repeat with remaining dough. Store in an airtight container in a cool place up to 1 week or freeze up to 1 month. Just before serving, fill each with about ½ tsp (2 mL) jam.
Nutrition (per serving)
Calories 86, Protein 1g, Carbohydrates 10g, Fat 5g.
COCKTAIL CHEDDAR Cut 250-g container MacLaren's Imperial sharp cheddar cheese (sold in supermarkets) and 3/4 cup (175 mL) unsalted butter into large cubes. Whirl in a food processor until fairly smooth. Add 2 cups (500 mL) flour about 1 cup (250 mL) at a time and 1/2 tsp (2 mL) salt, pulsing after each, until mixture comes together. Scrape down the side occasionally. Pinch off about 1 tbsp (15 mL) dough and roll into a 1-in. (2.5-cm) ball. Then roll in 1 cup (250 mL) finely chopped pecans in a small bowl . Place on prepared sheet. Continue with step 2 . Just before serving, fill each with 1/2 tsp (2 mL) hot red-pepper jelly or jalapeno jelly. Makes 40.
LEMON-COCONUT Add 1 tbsp (15 mL) finely grated lemon peel to flour mixture. Prepare dough. Pinch off about 1 tbsp (15 mL) dough and roll into a 1-in. (2.5-cm) ball. Roll in 1 cup (250 mL) toasted desiccated coconut in a small bowl. Place on baking sheet. Repeat. Continue with step 2. Before serving, fill each with 1/2 tsp (2 mL) store-bought lemon curd. Makes 35.
POPPY SEED Prepare dough. Pinch off about 1 tbsp (15 mL) dough and roll into a 1-in. (2.5-cm) ball. Roll in 1/4 cup (50 mL) poppy seeds in a small bowl until lightly coated. Place on prepared sheet. Repeat. Continue with step 2. Just before serving, fill each with 1/2 tsp (2 mL) orange marmalade. Makes 35.
CHOCOLATE-PISTACHIO Prepare dough. Pinch off about 1 tbsp (15 mL) dough and roll into a 1-in. (2.5-cm) ball. Roll in 1 cup (250 mL) finely chopped pistachios in a small bowl. Place on prepared sheet. Repeat. Continue with step 2. Before serving, melt 1/3 cup (75 mL) semi-sweet chocolate. Fill each with 1/2 tsp (2 mL) melted chocolate. Makes 35.
CARDAMOM MINIS Add 1/2 tsp (2 mL) ground cardamom or 2 tsp (10 mL) curry powder to flour mixture. Prepare dough. Pinch off 1 heaping tsp (7 mL) dough and form into a 1/2-in. (1-cm) ball. Roll in 1 cup (250 mL) finely chopped skin-on almonds in a small bowl. Place on prepared sheet. Repeat. Continue with step 2, baking 10 to 15 min. Just before serving, fill each cookie with 1/4 tsp (1 mL) mango chutney. Makes 70.
JAM SLICES Prepare dough and knead gently. Divide into 4 portions. Roll into 4 thin logs about 8 in. (20 cm) long. Refrigerate at least 15 min. Place cold logs on a large parchment-lined baking sheet, about 2 in. (5 cm) apart. Using the edge of a rubber spatula, make a thin groove down the centre of each log. Bake as in main recipe. Remove from oven and, slicing on the diagonal, cut crosswise into 1-in. (2.5-cm) pieces. Leave on sheet for 5 min. Then remove to a wire rack to cool completely. Before serving, fill each with 1/4 tsp (1 mL) jam. Makes 32.