Today I share a traditional cookie recipe, baked by many for quite a while. Irresistibly delicious and so cute with their jam filled centers, the Thumbprint Cookies are also known as Jam Filled Butter Cookies or Polish Tea Cookies. They are truly exquisite. If you are looking for a sweet gift for your family, friends or visitors, I do recommend these because you get nice looking and great tasting cookies without all the work of decorating with icing.
Here is my version of this recipe since I've tried several recipes and I always ended up with flat cookies. I hope you like it and if you do bake them, upload the photos on the wall of my new facebook page.
Jam Filled Butter Cookies, Thumbprint cookies
2½ cups of all purpose flour
¼ teaspoon salt
¾ cup unsalted butter
1 cup granulated sugar
½ teaspoon extract or citrus zest (optional)
½ cup preserves
For nut coating (optional)
½ cup toasted and finely chopped nuts
1 egg white For decoration
¼ cup semi-sweet chocolate melted
1. Lightly grease a cookie sheet. Mix flour and salt, set aside. In a bowl, cream together butter, sugar for about two minutes until creamy then add egg and extract. Mix until well blended.
2. Mix in flour a little at a time until a soft dough formed. The dough will be soft, refrigerate for 1 hour or until dough is hard enough to form. Roll dough into 1 inch balls.
3. Place balls 2 inches apart onto a cookie sheets.. Use your thumb or the back of a ½ teaspoon measuring spoon to make an indentation in the center of each cookie. Fill the hole with about ½ teaspoon of preserves (Jam).
4. Bake for 8 to 10 minutes in the preheated oven to 350°F (175°C) or until golden brown on the bottom. Remove from cookie sheets to cool on wire racks. Melt chocolate and with the help of a fork or tip #2 drizzle over cookies in zig zag form.
To make rolled in nuts cookies:
a) Place nuts in a baking sheet and bake at 350°F (175°C) for 8-10 minutes until nuts are light brown in color. Let cool completely then chop finely. Toasting the nut is optional.
b) Follow step #1-2 above, BUT before placing in tray, whisk an egg white until frothy and dip balls of dough in it first, then roll in plate of chopped nuts. Place balls 2 inches apart in a cookie sheets.
c) Continue with step #3 and 4. Bake for 8-12 minutes or until the cookies has set and nuts have lightly brown.
Yield: 36 - 1 inch cookies.
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