Thumbprint Cookie is a popular holiday cookie made w a shortbread-like dough that is formed into balls n then each ball of dough is rolled in either coconut or chopped nuts. The name “thumbprint” comes from the fact that u use ur thumb to make an indentation into each ball of dough, which is then filled w the jam.
Here is the recipe for thumbprint cookies, adapted from Joyofbaking.
Unsalted butter – 1/2 cup (113 grams) – room temperature
Granulated white sugar – 1/4 cup (50 grams)
Egg – 1 large – separated
Pure vanilla extract – 1/2 teaspoon
All purpose flour – 1 cup (140 grams)
Salt – 1/8 teaspoon
Shredded coconut – 50gr
Jam – 1/2 cup – whatever king u prefer, I suggest using sth with a tangy taste to balance with the sweetness of the cookie dough.
– Oven: 177C degrees (350F). Line a baking sheet with parchment paper.
– In a large bowl, cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk + vanilla extract, beat until combined.
– In another bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined.
(If the batter is too soft to roll into balls, refrigerate for about 30 minutes.)
– In a small bowl, whisk the egg white until frothy. Place the shredded coconut on a plate.
– Roll the dough into 1 inch (2.54 cm) balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the coconut.
Place on the prepared baking sheet spacing about 2.5cm apart.
Using your thumb or end of a wooden spoon, press into the center of each cookie and fill with about 1/4 – 1/2 teaspoon of jam.
– Bake for about 13-15 minutes, or until cookies are set and the coconuts have nicely browned. Remove from oven and place on wire rack to cool.
– U can add jam to the cookies’ holes either before or after baking. However I find it taste better to add the jam before baking the cookies, just like the above instructions. Adding the jam prior to baking makes the cookie base n the jam more “combined” together and it also makes the cookies look better, once the jam is stuck to the cookies.
If u try filling the cookies w jam after baking, u’ll find that the jam stays on the surface of the cookies just like jelly, and the cookies do not look carefully done 😛
However filling the cookies w the jam before baking will soften the cookies after a few day made. So if u want to keep ur cookies for a longer time, u may want to add the jam after baking.
– Another notice is donot forget the make a deep enough “print” on the cookies. Deep enough here I mean – deep enough to put the jam in – if it’s too deep, u’re gonna put lots of jam and the cookies will get over-sweetened by the jam – if it’s too low, or not deep enough, the jam may not stay inside the cookies, but melt all over the place.