Hi,
I have two favorite thumbprint recipes. The first comes from the
Barefoot Contessa (Ina Garten on the Food Network) and is basically a shortbread cookie rolled in coconut, and filled with jam. Because this is shortbread, this dough can be a little crumbly, but I've never had a problem.
The second comes from an old cookie exchange cookbook and is rolled in nuts.
The Barefoot Contessa's Shortbread Thumbprints
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Preheat the oven to 350 degrees F. Line your pans with parchment paper or nonstick foil. Alternatively use ungreased cookie sheets.
Sift together the flour and salt into a medium size bowl. In a large bowl beat the butter and sugar together with an electric mixer until they are are just combined and then add in the vanilla. With the mixer on low speed, add the flour mixture to the creamed butter and sugar, mixing just until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill in the refrigerator for 30 minutes.
Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll half of the ball in coconut. Place the balls coconut side up on the lined or ungreased cookie sheet about 2 inches apart and press a light indentation into the top of each with your finger. Place a 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Remove from the oven and allow to cool on the cookie sheet for a couple of minutes before transferring the cookies with a metal spatula to a wire rack to cool completely.
Makes about 30 cookies.
Thumbprint Cookies #2 - Yummy and a little less rich than the shortbread
3/4 cup butter, at room temperature
1/2 cup firmly packed brown sugar
1 egg, separated
1/2 teaspoon vanilla
1 1/3 cups flour
1/4 teaspoon salt
1 cup finely chopped nuts
Fruit jam of your choice
Preheat oven to 350 degrees. Line baking sheets with nonstick foil or parchment paper or grease unlined baking sheets with shortening or nonstick spray.
In a large bowl beat the butter and sugar together until well combined. Beat in the egg yolk and vanilla. Add the flour and salt, mixing until just combined. In a small bowl beat the egg white with a whisk until foamy. Shape the dough into 1-inch balls and roll in egg white and nuts. Place on prepared cookie sheets about 2 inches apart. Make an indentation in the center of the cookie with your finger and fill with 1/4 teaspoon of jam. Bake for about 8 to 10 minutes or until golden. Remove from the oven and allow to cool on the pan for a minute or two before transferring the cookies with a metal spatula to a wire rack to cool completely.
Makes about 3 dozen cookies.
I have more helpful cookie making advice and recipes on my website,
www.best-ever-cookie-collection.com.