Ingredients and Weight:
- All-purpose flour: 225g (2 cups)
- Unsalted butter, softened: 113g (1/2 cup)
- Granulated sugar: 130g (2/3 cup)
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Salt: 1/4 teaspoon
- Raspberry jam for filling: 1/4 cup
Preparation Time:
30 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls and place on the prepared baking sheet.
- Use your thumb or a teaspoon to make an indentation in the center of each cookie.
- Fill the indentation with a small amount of raspberry jam.
- Bake for 12-15 minutes, or until the cookies are set and the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information (per cookie):
- Calories: 160
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 70mg
- Carbohydrates: 21g
- Protein: 2g
Dish Characteristics:
- Sweet and buttery
- Buttery shortbread base
- Indented center filled with jam
- Perfect for tea or coffee
User Comments:
- "These thumbprint cookies were absolutely delicious! The perfect balance of sweet and tart."
- "I loved how easy these cookies were to make. They turned out so perfect!"
- "These are the best thumbprint cookies I've ever had. I will definitely be making them again!"
Special Precautions and Tips:
- For a chewier cookie, refrigerate the dough for at least 30 minutes before baking.
- If you don't have raspberry jam, you can use any other type of jam or jelly.
- To prevent the cookies from spreading too much, place them on the baking sheet at least 2 inches apart.
