Cookie Week: Thumbprint Cookies

Thumbprint Cookies

I have only attempted linzer cookies once in my life. Hours of labor passed by in a haze of creaming and sifting and rolling (and maybe a little swearing). 

That day I vowed to trade my rolling pin for a spoon, and stick to drop cookies for the holidays. Luckily, the girls from Alice’s Tea Cup invented a linzer that you don’t have to roll. Trust me—if you’re giving cookies as presents, these are quite a time-saver!

The Thumbprint Cookies are dense, buttery shortbread cookies, topped with a dollop of jam. I amped up the flavor with some bourbon vanilla extract and strawberry preserves, but you can use whatever fruit you prefer—apricot, blueberry, or raspberry would be divine. Happy baking! 


Thumbprint Cookies
Make 20 to 25 cookies

2 sticks (1 cup) butter
½ cup sugar
Zest from ½ an orange
3 egg yolks
1½ teaspoons pure vanilla extract
2¼ cups flour
¾ teaspoon kosher salt
1/3 cup jam in your favorite flavor

Preheat the oven to 375˚F.

Using a mixer, cream the butter and sugar in a large bowl until smooth. One at a time, add the orange zest, vanilla, and egg yolks and mix until smooth. With the mixer on its lowest setting, add the flour and salt and mix until all the ingredients are fully incorporated. You should now have a firm, workable dough.

Use a melon scoop to scoop out the perfect amount of dough and place each scoop about 1½ inches apart on a nonstick baking sheet. Use your thumb to press in the center of each dough ball, creating a small pocket for the jam. Fill the thumbprint with a small dollop of jam and bake for 10 to 15 minutes, or until just so slightly browned.

Be sure to let the cookies cool thoroughly before eating—the jam will be hot!

Library Marketing Associate, foodie, reluctant hipster, and author of The Roaring 20s

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