Thumb Print Butter Cookies

Filed Under (Cookies) by Lisa on 27-10-2012

Tagged Under : ,

Hello blog, we meet again. I’m so sorry to have neglected you for so long. This year I’ve been busy working a lot more then in the past few years, so I haven’t payed enough attention to you. However it’s really no excuse for my lack of attention you have been getting. I am going to make a solid effort to not neglect you again for sooo long.

Now back to business

Lately I have been bitten by the baking bug. All summer I hardly baked anything at all but come fall, the cool gloomy weather, sure makes turning on the oven enticing.

After thinking about baking cookies for a few days I finally did it. I decided to give making thumb print cookies another go. I tried making them a few years ago but ended up a little disappointed in the results. This time I couldn’t be happier with the way these jam filled butter cookies turned out.

They are a thick soft cookie with a subtle vanilla flavor (enhanced by some rum extract). When I had my first bite of cookie, all I could think was OMG these are AMAZING! Seriously the best cookies I have ever made! I used plum butter instead of jam and it was super delicious. I think any fruit preserves would work well with this.

Here is the recipe. Go try it now!

Adapted from allrecipes

Thumb Print Butter Cookies
(makes about 26 medium sized cookies)

¾ cup salted butter softened
1/3 cup white sugar
¼ tsp salt
2 cups all purpose flour
3 tbsp ground almonds
1 large egg
1 tsp rum extract
2 tsp pure vanilla extract
About ½ cup of fruit preserves

Preheat oven to 350 degrees F. In a large bowl add the butter, sugar, salt, egg, vanilla, and rum extracts. Cream with electric mixer. Gradually add the flour. Blend with mixer to form a crumbly dough mixture. Knead the dough to form a soft ball of dough. Roll dough into balls about 1 inch in size. Place on a (not greased) cookie sheet. Make a well in the centre of each ball ( I used the handle of a paring knife to do this). Fill each ball with just enough fruit preserves to make the cookie filled level on the top (don’t over fill them). Bake in the preheated oven for 13-15 minutes.


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