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Thumbprint Cookies

Thumbprint Cookies

Thumbprint Cookies represent the pinnacle of shortbread engineering, balancing a crumbly, buttery base with a vibrant fruit center. This recipe delivers a sophisticated texture that resists crumbling while maintaining a melt-in-your-mouth finish.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 24 cookies servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 cup (226g) unsalted European butter, softened to 65°F
  • 2/3 cup (135g) granulated cane sugar
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour, sifted
  • 1/2 teaspoon fine sea salt
  • 1/2 cup fruit preserves (raspberry or apricot)

Method
 

  1. Place the softened butter and sugar in the bowl of your stand mixer. Cream them on medium-high speed for exactly three minutes until fluffy.
  2. Add the egg yolk and vanilla extract. Beat on medium speed for 60 seconds until fully integrated.
  3. Reduce the mixer speed to low. Gradually incorporate the sifted flour and sea salt until just combined.
  4. Wrap the dough in plastic and refrigerate for 30 minutes.
  5. Preheat your oven to 350°F (175°C). Scoop one-tablespoon portions of dough, roll them into spheres, and place them on prepared baking sheets.
  6. Press a deep well into each sphere with your thumb or the back of a rounded measuring spoon.
  7. Spoon approximately half a teaspoon of fruit preserves into each indentation.
  8. Bake for 12 to 14 minutes until the edges are set but not browned.
  9. Allow the cookies to rest on the baking sheet for five minutes before transferring to a wire rack.

Notes

Ensure butter is at the correct temperature for optimal aeration. Refrigerate dough for precise thermal stability. Store in an airtight container with parchment paper between layers.