Gorgeous festive Thumbprint Cookies
These are the top reasons why we adore these cookies:
- melt in your mouth delicious with a subtle nutty flavor and delicious jammy surprise
- the preparation is simple, and the kids love making them
- kids and adults adore them
- a gorgeous homemade gift, easy to transport
- they keep well in a cookie box for up to 3 weeks
Essential ingredients
One of the reasons we adore these cookies is that they are super simple to make, and you don't need many ingredients. You can find the full list of ingredients and methods below. But let's walk through the main ingredients together for easier preparation.
Flour - use all-purpose white flour or cake flour in this recipe.
Almonds - we love almonds in this recipe but feel free to use ground hazelnuts or ground walnuts, too.
Sugar - we use powdered sugar, which will mix with the rest of the ingredients well.
Butter - use high-quality unsalted butter softened at room temperature for this cookie dough.
Eggs - use two egg yolks that will bind the cookie dough together. If you have a lot of egg whites left, make these cookies.
Jam - choose your favorite jam or marmelade. Our favorites include plum, apricot and roseship. However, we made these with a chocolate spread once and they came our delicious too.
Storing
Feel free to store these cookies in your pantry. Place them in an airtight container or cookie box and keep them there for up to three weeks.
Next, try these amazing cookie recipes
- Speculaas Cookies
- Vanilla Crescent Cookies
- Coconut Macaroons
- Jaffa cakes
- Lemon Poppy Seed Cookies
- Viennese Whirls
- Chocolate Crinkle Cookies
- Brittle Linzer Cookies
Made in collaboration with Podravka d.o.o.
METHOD
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cookie dough
Add flour, ground almonds, powdered sugar, vanilla paste, softened butter cut into cubes, and egg yolks to a stand mixer bowl fitted with a paddle attachment. Or use a bowl and an electric mixer. Mix for 2 - 3 minutes over low heat, then knead into an even cookie dough using your hands. Wrap in clingfilm or add to a freezer bag. Set aside to room temperature for 40 - 60 minutes or make up to a day ahead and store in your fridge. In that case, take the cookie dough from the fridge 30 minutes before baking. Set a rack in the middle of the oven and preheat it to 200 °C / 390 °F.
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shape
Shape the dough into small balls, each weighing approximately 12g (0.5 ounces). Place them on a baking sheet lined with parchment paper, making sure there's enough space between them. Use the end of a wooden spoon to gently press an indent in the center of each cookie. Place in the preheated oven and bake for 10 minutes at 200 °C / 390 °F. When the cookies are baked, transfer them to a wire rack to cool.
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fill and serve
Optionally, dust your cooled cookies with powdered sugar. Fill the cookies with your favorite jam or marmalade. Use a small teaspoon or a pastry bag. If your marmalade is too thick, add it to a saucepan and heat over medium heat for a minute to get a more liquidy texture.
