Strawberry Thumbprint Cookies Perfect Christmas Cookie Food

STRAWBERRY THUMBPRINT COOKIES

Steps:

• Pre-heat oven to 350℉.
• In a large bowl, mix to combine wet mixture - unsalted butter, granulated sugar, egg and vanilla extract.
• In a separate bowl, bring together dry mixture - all purpose flour, baking powder, and salt. Mix well.
• Add dry mixture into wet mixture. Using a spatula to combine everything.
• Optional: cover bowl and refrigerate dough for 1-2 hours.
• Roll dough into small 1 1/2 inch balls. Then use the ends of a rolling pin or thumb to make an indentation at the middle of the dough ball. Press halfway down but not all the way.
• Press tops of cookies face down onto a bowl of white sugar sprinkles, and place them ~2 inch apart on the baking sheet.
• Fill each of the indentation with strawberry jam.
• Bake for 14-15 minutes.
• Remove from oven let it cool on the baking sheet for a few minutes, then place them on cooling rack until they are completely cool.
• Serve and enjoy!

THUMBPRINT COOKIES I

Steps:

• Preheat oven to 300 degrees F. Grease cookie sheets.
• Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
• Add vanilla, flour and salt, mixing well.
• Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
• Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

STRAWBERRY THUMBPRINT COOKIES

Steps:

• Combine the strawberries and sugar in a saucepan. Smash the strawberries into the sugar using your hands to release the juices. Add the star anise.
• Heat the strawberry mixture over medium-high heat, stirring frequently, until bringing to a boil. Turn to medium-low heat. Let simmer, stirring and mashing regularly, until the strawberries are fully broken down and the jam is thick enough to not run back immediately when stirred, 20 to 30 minutes. You can skim with a spoon to remove the foam, if you want the end result to have an even, bright color.
• Transfer the jam to a heat-proof container and let cool completely.
• Combine the butter and sugar in a big bowl. Whisk with a wooden spatula until the sugar is fully incorporated and fluffy, with a white color, 5 minutes or so. You can also use a handheld mixer for this process.
• Add the egg and vanilla. Beat the egg until fully mixed.
• Add the flour. Mix until it forms a smooth dough.
• Line a baking sheet with parchment paper. Transfer 1 heaping teaspoon of dough into your palm. Roll it into a dough ball with your hands. Place it onto the lined baking sheet. Repeat the process, spacing out the dough balls with 2" (5cm) between them. You might need to bake the cookies in two batches.
• Use your finger to gently press the cookie dough balls, one at a time, to form a bowl shape to hold the jam.
• Once you form a batch of cookies, let it chill in the fridge for 10 minutes before baking.
• Chill the dough in the fridge for 10 minutes.
• Meanwhile, preheat the oven to 350 °F (176 °C).
• Bake the cookies for 8 to 10 minutes, until fully cooked through and the edge of the bottom turns light golden. Let cool for 5 minutes. Transfer the cookies onto a cooling rack to cool until they firm up.
• Place 1 teaspoon of jam onto the center of each cookie and lightly press it with the spoon. Serve and enjoy!

SIOBHAN'S THUMBPRINT COOKIES

Steps:

• Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, sift together the flour, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
• Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.