Wednesday, 28 December 2011

• Recipe: Thumbprint Cookies

  

  A week ago, I caught a horrible flu and my temperature rose up to 103 Degrees. After a lot of rest, medication, and bowls of chicken noodle soup I beat the fever and flu, just in time for the holidays.

  The experience wasn't pleasant. After I was back to myself, I had an urge to bake cookies especially since it's the holiday season. So I decided to whip up a batch of thumbprint cookies.

  

  Ingredients:

  • 3/4 cup of butter, softened
  • 1/2 cup of white sugar
  • 2 egg yolks
  • 1 3/4 cup of all-purpose flour
  • 1/2 cup of fruit preserves *any flavor*
  • 1/2 teaspoon of vanilla extract (optional)

  Directions:

  1. Preheat the oven to 375 degrees.
  2. In a medium bowl, cream together the butter, white sugar, vanilla extract, and egg yolks. Mix in flour a little bit at a time until a soft dough forms.
  3. Roll dough into 1 inch balls. If the dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets.
  4. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill in the hole with 1/2 teaspoon of preserves.
  5. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

  

  Thumbprint cookies are one of my favorite type of cookies. The fruit preserves I used were: strawberry, blueberry, and apricot. I loved the strawberry one, the best!

  My basement had the buttery aroma for a good hour or so. Whenever I make cookies, I love that crunch but If you love that soft texture & crunchy type, this is the perfect cookie for you! Plus, you don't need a lot of ingredients to make this beauty, so it's less work and easy results.

  What is your favorite type of cookie?

  • 9:45 AM
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