ICED THUMBPRINT COOKIES
Ingredients
- 1 ½ cup unsalted butter softened
- 1 cup cane sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 4 cups flour Canadian flour if available
- 1 teaspoon baking powder
- 1 tsp salt
- jam or preserves for filling
- 1 cup powder sugar optional
- 1 tbsp heavy cream optional
Instructions
- First off preheat your oven to 350F.
- Then, using an electric mixer with a paddle attachment cream together 3 sticks of unsalted butter and 1 cup of white sugar on medium speed until smooth.
- Add 2 eggs and 1tbsp of vanilla extract and mix until incorporated, scraping the bowl with a rubber spatula when needed to ensure all ingredients are incorporated well.
- Mix 1tsp of baking powder and 1 teaspoon of salt into the flour and slowly add flour mixture to the butter mixture 1 cup at a time. Beat until dough doesn't stick to your finger.
- Invert dough onto floured surface and form an even circle. Cut dough into 8 even pieces.
- Form one section into a log and roll out until the log is about 1-inch in diameter. Push in ends to ensure your log is even. With a knife slice 1-inch pieces. Then, flip the piece onto the flat side and make an indentation with your thumb. Place all indented cookies on a Silpat mat or parchment paper-lined cookie sheet.
- To make filling your cookies easier fill a Ziplock bag with jam. Then at one tip cut a diagonal opening and squeeze a dollop of jam into each cookie without overfilling, so your jam won't leak out while baking.
- Place filled cookies into the preheated oven and bake for 15-20 minutes until a golden ring forms on the bottom.
- After cookies are done baking place on cookie rack to cool.
- Optional: After cookies are cooled make glaze. Place powder sugar into a small mixing bowl and add 1 tablespoon of heavy cream, mix into a smooth consistency. Using a spoon or in a pipping/ Ziploc bag drizzle tops of cookies with glaze. Let settle and enjoy!
Notes
Store in an airtight container at room temperature for up to 4 days.
Freezing: You can also freeze baked cookies or cookie dough for up to 3 months and thaw overnight before baking or serving.
Freezing: You can also freeze baked cookies or cookie dough for up to 3 months and thaw overnight before baking or serving.