Thumbprint Cookies
Introduction: Thumbprint Cookies
Thumbprint cookies are a very popular holiday cookie. The name 'thumbprint' is derived from the fact that we use our "thumb" to make an indentation in the centre of each ball of the cookie dough. The indentation is then filled with a favourite jam. These cookies are extremely buttery and crumbly from the richness of the butter, have a bit of crunch from the finely chopped walnuts and sweetness from the jam.
These easy Thumbprint Cookies are extremely easy and quick to make. They are made with a shortbread-like dough that is formed into balls (walnut size) and then rolled in finely chopped nuts with a dollop of jam in the centre. These jam-filled thumbprints get an extra touch of texture thanks to the chopped walnuts. These classic cookies always turn out pretty and delectable. Nevertheless using a good quality jam and a good quality butter is key to baking these delicious two-bite cookies.
Supplies
Ingredients
* 113 gram butter, softened to room temperature
* 50 gram sugar
* 1 egg, separate into egg yolk & whites
* 1/2 tsp vanilla extract
* 125 gram all-purpose flour
* 1/8 tsp salt
* 80 gram walnut, toasted & finely chopped
* 1/4 cup raspberry jam, or 60 gram
Step 1: Prepare Ingredients to Make the Cookies.
Have ready and measure all the ingredients needed to make these thumbprint cookies.
Notes:
If you have ready all ingredients before starting to bake, you will not miss out any ingredients needed to make the cookies.
Ensure that you have all of your ingredients at room temperature before baking, unless otherwise stated. Using room temperature ingredients will result in light and fluffy cookies. Ingredients that are at room temperature are also easier to beat, cream and combine, resulting in a smooth cookie batter. This in turn, will result in beautifully baked cookies.
Also be sure to weigh and measure all the ingredients accurately. If you are using a measuring cup to measure the dry ingredients like all-purpose flour and sugar, use a flat spatula or knife to level off the top of the measuring cup. To be accurate, always use standard size measuring spoons and not the tablespoon or dessert spoon from the kitchen drawer. If possible always weigh ingredients instead of using a measuring cup or spoon as this is more accurate measurement.
Step 2: Cut Butter Into Small Cubes.
Cut cold butter straight from the refrigerator. 763
Cutting butter into small cubes makes combining the butter with other ingredients easier. Then leave to soften to room temperature (about 20 minutes).
Note:
Butter at room temperature is easier to beat and cream, resulting in a smooth batter.
You can use salted or unsalted butter. Suggest using unsalted butter for better flavour. Also the amount of salt in may vary quite a bit between different brands of salted butter.
Step 3: Toast the Walnuts in Preheated Oven.
To toast walnuts, first spread the nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for 8 to 10 minutes. The nuts are done when they are light golden-brown in colour and fragrant.
Notes:
Toasting brings out the flavour of the walnuts.
You can use a variety of other nuts like pecans or almonds for this recipe. Toast them first to bring out the flavour.
Step 4: Cool the Baked Walnuts and Then Finely Chopped.
Remove the walnuts from oven and let cool completely. Then finely chopped the walnuts using a knife or place them in a food processor and process until finely chopped. Put the chopped walnuts in a shallow bowl or plate and set aside.
Notes:
For the best texture, chop nuts by hand with a large, sharp knife.
If you are using a food processor, you need to pulse the machine instead of running it continuously in order to control the texture better. Otherwise the food processor can crush and extract too much oil from the walnuts, turning them into a paste instead.
Step 5: Separate One Egg Into Yolk and White.
To separate egg white from egg yolk, you will need 2 bowls. Crack open an egg over one of the bowls. Tilt egg yolk into one side of the egg shell, disconnect the other part of the egg shell and let the egg white flow down into the bowl. Then carefully move the egg yolk to empty part of the egg shell letting the extra egg white to flow into the earlier bowl. Repeat another time until most of the egg white is in the bowl. Put the separated egg yolk in the other bowl. And we're done.
Notes:
Use cold eggs as they are easier to separate so don’t let egg warm up to room temperature before separation. 94