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Topic: Shortbread Thumbprint Cookies W/ Recipe  (Read 7976 times)
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MandaRenee
« on: August 04, 2009 10:28:02 AM »

Hey everyone.  We just had a family gathering this weekend and I made some yummy cookies and just had to share.  


Here is the recipe!  

Ingredients for Cookie:


1 Cup butter or margarine
2/3 Cup sugar
1/2 tsp almond extract
2 Cups all purpose flour
1/2 Cup raspberry jam


On this last ingredient I cheated and used strawberry butter I made a few weeks back because I already had it on hand. You could use any flavor you prefer. I've made it with raspberry before and it was good. I think it would be wonderful with blueberry too. I'll have to try that next.


Combine butter, sugar and almond extract in large bowl. I used my mixing bowl. Beat at medium speed, scraping the bowl often, until creamy. Reduce speed to low and add flour. Beat until well mixed. Cover and refrigerate until firm. Here it says at least one hour. You can easily make the dough the night before and just refrigerate it until you need it. That's what I usually do.


Heat oven to 350 degrees. Shape dough into 1" balls and place 2 inches apart on ungreased cookie sheet. Make indentation in center of each cookie with your thumb (hence the title) and fill each indentation with approximately 1/4 tsp of your chosen jam. Don't overfill with jam or it will melt out all over your pan. Yes this is experience talking here.


Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute then remove from cookie sheets and place on cooling racks. Mine barely took 14 minutes to cook so watch them carefully until you figure out how long your oven takes to cook them. You don't want to overcook them.


Meanwhile make your Glaze.


Ingredients:


1 Cup powdered sugar
1 1/2 tsp almond extract
2 to 3 tsp water


Combine powdered sugar and almond extract in a small bowl. Add enough water to reach desired glazing consistency. Drizzle over cooled cookies. I didn't need to add the full amount of water to mine so just add a little at a time.


The recipe says it makes 3 1/2 dozen cookies. Of course this depends on how closely you can get all your balls to 1". Mine are rarely even. My grandmother uses a small ice cream type scoop to make hers uniform. It works really well.
« Last Edit: August 05, 2009 01:32:43 PM by MandaRenee » THIS ROCKS   Logged

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beavisfreak
« Reply #1 on: August 04, 2009 10:57:49 AM »

:O  these look so yummy!  *goes cookie monster on you!*
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« Reply #2 on: August 04, 2009 11:33:35 AM »

looks great..
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« Reply #3 on: August 04, 2009 11:55:22 AM »

These are making me hungry!
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« Reply #4 on: August 04, 2009 07:11:29 PM »

Your cookies look great.  I wish your recipe was with the cookies.  I'm not fond of having to go somewhere else to get the rest of the story.
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« Reply #5 on: August 04, 2009 07:19:37 PM »

Your cookies look great.  I wish your recipe was with the cookies.  I'm not fond of having to go somewhere else to get the rest of the story.

yeah...me neither..I just based my thought on the picture..I HATE having to go elsewhere too..
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« Reply #6 on: August 04, 2009 09:35:23 PM »

Looks great.  I'll have to try them soon!  Thanks for sharing.  :-)
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MandaRenee
« Reply #7 on: August 05, 2009 01:32:18 PM »

Your cookies look great.  I wish your recipe was with the cookies.  I'm not fond of having to go somewhere else to get the rest of the story.

yeah...me neither..I just based my thought on the picture..I HATE having to go elsewhere too..


Thanks for the input!  I've added the recipe to the original post.  Have a great day
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« Reply #8 on: August 07, 2009 02:38:42 AM »

holy cowwwwwwwww shortbread are my fave cookies. and with strawberry, OH MAN!!! these look sooo cute Cheesy
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« Reply #9 on: August 09, 2009 10:21:44 AM »

Hi MandaRenee,
I hope this isn't overly presumptious of me... but I made your Shortbread Thumbprint Cookies, and they were delicious!  However, I had a bit of trial and error with getting the "thumbprint" right, so that the cookie dough didn't crack, thereby allowing the jam to escape and run all over the pan.  I discovered a great remedy to this, so I thought I'd share.  I hope you don't mind!!!

The first batch I did using my thumb, but as mentioned, it caused the dough surrounding the thumbprint to crack.  I tried squishing the cracks back together, but the jam still escaped.  Next, I tried using the back of a metal measuring spoon to press into the cookie, but this also caused cracking and left the spoon covered in dough each time. 

Then I had a eureka moment: I spritzed the back of the metal measuring spoon with non-stick spray, then I pressed partially down into the cookie ball, just the tiniest bit.  Then I spun the spoon around, kind of like scooping ice cream, but actually completely opposite, thereby enlarging my hole, not cracking the dough, and having a nice deep hole for lots of jam.  Make sense?  No?  Ok, look at the pictures below:

Start by pressing the back of the spritzed spoon lightly into the cookie:


Next gently start to turn the spoon, using light pressure...


Keep spinning the spoon all the way around, letting the spoon back impress the hole...


Until you have a nice deep hole, then gently spin the spoon upwards, out of the cookie.


Neat little hole, with no cracks to the dough:


Pretty little jewel-like cookies, filled with Cabernet-Sauvignon jelly.  (Note, that glop of jam on the pan got spilled by my careless hands and spoon, NOT by my little cookies!)

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