Ingredients and Weight:
- Salted butter (unsalted + 1/4 tsp salt), softened - 180g (1.5 sticks)
- Granulated white sugar - 110g (1 cup)
- Vanilla extract - 1 tsp
- Large eggs - 1
- All-purpose flour - 280g (2 cups + 4 tbsp)
- Raspberry or strawberry jam - 1 cup, for filling
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, use an electric mixer to cream together the softened butter, sugar, and vanilla extract until light and fluffy.
- Beat in the egg until well combined.
- Gradually add the flour and mix on low speed until just incorporated. Do not overmix.
- Roll 1 tablespoon of dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or a spoon to make an indentation in the center of each cookie.
- Fill each indentation with a small dollop of jam.
- Bake for 10-12 minutes or until the edges are lightly browned.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Per cookie (1/8th of the recipe):
* Calories: 130
* Fat: 6g
* Carbohydrates: 20g
* Protein: 2g
Dish Characteristics:
- Buttery, melt-in-your-mouth texture
- Sweet and tart filling
- Classic thumbprint shape
- Perfect for afternoon tea or dessert
User Comments:
- "These cookies are the perfect balance of sweet and buttery. The jam filling adds a delicious pop of flavor."
- "They're so easy to make and always come out perfect. My friends and family love them."
- "I've tried different jams and they all work well. Raspberry and strawberry are my favorites."
Special Precautions and Tips:
- Don't overmix the dough, as this will make the cookies tough.
- Use fresh jam for the best flavor.
- If you don't have a thumbprint cookie pan, you can use a spoon or the back of a knife to make the indentations.
