I love taking simple recipes and turning them into something a bit more special. If you’ve ever enjoyed those Pepperidge Farm thumbprint cookies (the ones that come in a white bag), this homemade version may convince you to stop buying them.
I’m sharing a straightforward recipe for thumbprint cookies made with raspberry jam and strawberry preserves. You can also substitute apricot preserves if you prefer. Photos aren’t great because my camera is acting up, but the cookies themselves are excellent.
Strawberry and Raspberry Thumbprint Cookies Recipe
Makes: About 3 dozen cookiesINGREDIENTS:
Raspberry jam (seedless)
Strawberry preserves
1 teaspoon salt
2 1/2 cups all-purpose flour
1 large egg
1 teaspoon pure vanilla extract
1 cup sugar
2 sticks unsalted butter, softenedPREPARATION:
The Dough:
Whisk the flour and salt together. Using an electric mixer, cream the sugar and softened butter until the mixture is fluffy and very pale. Beat in the vanilla and the egg. With the mixer on low, add the flour mixture in three additions, mixing only until a dough forms—overmixing will make the cookies tough. Divide the dough into two equal portions and shape each into a 6-inch disk. Wrap in plastic wrap and chill in the refrigerator for about an hour, or until firm.The Cookies:
Preheat the oven to 350ºF and position the rack in the middle. Line two baking sheets with parchment paper.Remove the dough from the refrigerator. Use a tablespoon or a small one-tablespoon scoop to portion the dough and roll into balls. Place the dough balls on the prepared baking sheets about an inch apart.
Make an indentation in the center of each ball about three-quarters of the way through the cookie using your thumb, the handle of a wooden spoon, or the rounded end of a measuring spoon.
Fill each indentation with jam or preserves. A piping bag helps control the amount and keeps pieces of fruit out if you prefer a smooth jam center.
Bake until the cookies are lightly golden around the edges, about 15–20 minutes. Let them cool on the baking sheets for about 5 minutes, then transfer to cooling racks to cool completely.