Monday, December 16, 2013

It's Christmas Time: Shortbread Thumbprint Cookies

Our Christmas treat saga continues with what is now Wor's favorite cookie; the shortbread thumbprint cookie.  I saw these beauties on Pinterest a few weeks ago and filed them away as something I would bake over the holidays.  Last week when we had a ladies baking day I decided it would be a perfect time to try these cookies out.
Boy these cookies were a hit at my house.  They are a soft, moist shortbread with a dollop of jam in the middle and drizzled with a light icing to finish them off.  Every single time I ate one I could hear Wor pouting because I had eaten one of his precious cookies.
One of the things I love about these cookies is that you can get creative with the fillings.  I love shortbread cookies with chocolate.  I decided to make a ganache filled variety and they are so, so delish.  Of course the raspberry and strawberry filled cookies are a bit more traditional, but I love chocolate and couldn't resist!
Obviously, these cookies are gorgeous and a perfect cookie to dress a holiday table.  The ingredient list is simple and the process, while involved, is not difficult.  I hope you can enjoy these treats this holiday season–or any other time–as much as we have!

Shortbread Thumbprint Cookies

Yield: 36 cookies

Ingredients
  • 1 cup butter, softened
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup raspberry or strawberry jam
  • 1 cup powdered sugar
  • 3-4 teapoons water
  • 1 teaspoon vanilla extract
Instructions

1. In a mixing bowl beat the butter, sugar and vanilla with an electric mixer. Slowly add the flour, beating in as much as possible with the mixer and then using a wooden spoon to finish mixing the flour in.

2. Preheat oven to 350. Roll the dough into 1-inch balls and place on a parchment or silicon lined baking sheet. Gently press your thumb into the center of the ball to create an indentation. Place the pan in the freezer for about 10 minutes. Remove from freezer and fill each indentation with 1/2 teaspoon jam.


3. Bake in the center of oven for about 10 minutes or until the bottom edges are barely starting to become golden and the tops of the cookies are no longer shiny. Remove from oven and allow the cookies to cool for about 5 minutes on the pan before transferring to wax paper to cool.


4. Add the powdered sugar to a small mixing bowl and mix in 1 teaspoon water and the vanilla extract.  Mix in additional water as needed until you get a thick, drizzling consistency. Drizzle the icing over the cooled cookies.


Variation- Prepare the cookies the same as instructed above but do not add jam to the indentations in the cookie before baking. While baking heat 1/2 cup heavy cream until it is almost simmering. Add 1 cup semi-sweet chocolate chips to a small mixing bowl. Pour hot cream over the chocolate chips and allow to sit for 3 minutes. Whisk the chocolate and cream until it is combined and thick. Spoon this mixture into the center of the cooled cookies.


Adapted from: Parent Pretty

1 comment:

  1. I made these today for one of the cookie types in my holiday cookie tins this year. They turned out picture perfect and yummy! Thank you for the recipe!

    ReplyDelete