Perfect Thumbprint Cookies
Ingredients
- ⅓ cup unsifted powdered sugar
- 1 stick unsalted butter, at room temperature
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
- ⅛ teaspoon almond extract
- 1 ¼ cups all-purpose flour
- ⅓ cup white sugar, or as needed
- ½ cup fruit jam, divided
- 1 cup powdered sugar, or as needed
- 1 tablespoon milk, or as needed
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Instructions
- Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone mat.
- Mix together powdered sugar and butter in a large bowl with a rubber spatula until creamy. Add egg yolk, vanilla, salt, and almond extract; mix well. Blend in flour until just combined.
- Use a sorbet scoop to portion dough into 1/2-ounce (about 1 tablespoon) balls. Roll each ball in a plate of white sugar to coat; roll again between your palms.
- Place several inches apart on the prepared baking sheet. Flatten balls lightly with your fingers.
- For rounder cookies with less jam, poke a well into each ball using a finger or the end of a thick wooden spoon dusted with powdered sugar. Fill wells with fruit jam. Tap the baking sheet against the counter to let jam settle.
- For flatter, jammier cookies: Press thumb into each ball to make a large, shallow indentation. Spoon in jam. Tap the baking sheet against the counter to let jam settle.
- Bake in the preheated oven until light golden brown, about 15 minutes. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar.
- Make icing: Place powdered sugar in a small bowl. Add milk, a little at a time, until icing reaches a consistency that will hold its shape when piped. Pipe over cookies in a zigzag pattern. Let sit for 15 minutes before serving.
Source
Original recipe: View Original