Perfect Thumbprint Cookies

Perfect Thumbprint Cookies

from allrecipes.com
Dessert
50 min
20 servings
139 kcal / serving

These thumbprint cookies are similar to those made by Chef John's mom and can be made two different ways for melt-in-your-mouth, jam-filled shortbread.

Ingredients

  • ⅓3334326744 cup unsifted powdered sugar
  • 1 stickunsalted butter, at room temperature
  • 1 largeegg yolk
  • 1 teaspoonvanilla extract
  • ¼ teaspoonfine salt
  • ⅛ teaspoonalmond extract
  • 1 ¼ cupsall-purpose flour
  • ⅓3334326744 cup white sugar, or as needed
  • ½ cupfruit jam, divided
  • 1 cuppowdered sugar, or as needed
  • 1 tablespoonmilk, or as needed

Directions

  1. 1

    Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone mat.

  2. 2

    Mix together powdered sugar and butter in a large bowl with a rubber spatula until creamy. Add egg yolk, vanilla, salt, and almond extract; mix well. Blend in flour until just combined.

  3. 3

    Use a sorbet scoop to portion dough into 1/2-ounce (about 1 tablespoon) balls. Roll each ball in a plate of white sugar to coat; roll again between your palms.

  4. 4

    Place several inches apart on the prepared baking sheet. Flatten balls lightly with your fingers.

  5. 5

    For rounder cookies with less jam, poke a well into each ball using a finger or the end of a thick wooden spoon dusted with powdered sugar. Fill wells with fruit jam. Tap the baking sheet against the counter to let jam settle.

  6. 6

    For flatter, jammier cookies: Press thumb into each ball to make a large, shallow indentation. Spoon in jam. Tap the baking sheet against the counter to let jam settle.

  7. 7

    Bake in the preheated oven until light golden brown, about 15 minutes. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar.

  8. 8

    Make icing: Place powdered sugar in a small bowl. Add milk, a little at a time, until icing reaches a consistency that will hold its shape when piped. Pipe over cookies in a zigzag pattern. Let sit for 15 minutes before serving.