The Question: Peach or Raspberry?
Thumbprint cookies are my go to. Dinner party – thumbprints. Birthday – thumbprints. Rough day – do you even need to ask? Thumbprint cookies are so easy to make and please everyone. The dough can even be frozen once rolled and simply thawed slightly, pressed, filled and baked.
Here’s my go to recipe:
Yield: About 2 dozen – depending on how much dough you eat before they are in the oven 🙂
- 2 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter at room temperature
- 3/4 cups granulated sugar
- 1 large egg at room temperature
- 2 tsp vanilla extract
- 1/2 cup jam: raspberry, peach, or a combination of your favorite
- Confectioner’s sugar for dusting
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- In a large bowl, sift together flour, baking soda, and salt.
- In the bowl of a stand mixer (or large bowl if you are using a hand mixer), beat the butter with the paddle attachment on medium speed until creamy.
- Add sugar and beat another 2 minutes until light and fluffy.
- Add the egg and then the vanilla on medium speed, scraping bowl down as needed.
- Add dry ingredients slowly while mixer is on low.
- Shape into a disc and chill 1 hour to 24 hours.
- Roll the dough into 1 inch balls and place on baking sheet.
- Using thumb press into the dough.
- Fill with about a tsp of your favorite jam.
- Bake until golden, about 15 minutes,
- Cool on baking sheets about 10 minutes and then place on wire rack to cool completelY.
- Plate and dust with confectioner’s sugar.