Martha Stewart Holiday Sweets magazine caught my eye while I was browsing at the bookstore. Despite just a week away from the holiday and I probably won’t have time to try the recipes but everything look so good that I bought a copy! At least the Christmas mood (for me) finally set in 🙂
Thumbprint cookies are named as such because you create an indent on the cookie using your thumb before adding some jam in it. The original recipe in the magazine call to make your own filling but I used ready-made mixed berries jam.
The cookie is of a crunchy texture and I like how the jam compliment the sweetness of the cookie which taste refreshing. And they are very easy to make, I’m sure children will have fun making these too!
These are going into the cookie bag for giveaway!
Mixed Berries Thumbprint Cookies
110g unsalted butter
90g caster sugar (original recipe call for 110g sugar)
1 egg yolk
1/2 tsp vanilla extract
200g plain flour (original recipe call for 175g plain flour)
1/2 tsp salt
1. Cream butter and sugar till light and fluffy.
2. Add yolk and vanilla till well mixed.
3. Add in sifted plain flour and salt.
4. Cover bowl with plastic wrap, chill until firm, at 1 hour.
5. Form balls of dough and place on greaseproof paper.
6. With the handle of a wooden spoon, press gently in the center of each dough to create indentation.
7. Bake for 10 mins at 180 degrees.
8. Remove from oven and press centers again if indentations lose definition.
9. Spoon fillings into centers.
10. Continue baking until are light brown around edges, approximately 10 to 12 mins.
11. Transfer to wire sheet to cool completely before dusting with confectioners’ sugar.
12. Cookies can be stored up to 2 days at room temperature in air tight containers.
Depending on the butter brand you used, the proportion of the plain flour could vary slightly. In my trial here, I added more flour as the dough is too soft when I’ve added in all 175g.