Anna Olson Teaches You How To Make Thumbprint Cookies

by Anna Olson
Anna Olson Teaches You How To Make Thumbprint Cookies

Thumbprint Cookies are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

It’s a surprise livestream with Anna Olson! Follow along as she makes a quick batch of thumbprint cookies!

Follow along with the 📝 recipes below👇🏾👇🏾

Anna Olson Teaches You How To Make Thumbprint Cookies

Thumbprint cookies

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Professional Baker Teaches You How To Make Thumbprint Cookies LIVE!
It's a surprise livestream with Anna Olson! Follow along as she makes a quick batch of thumbprint cookies!
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Serves: 3 dozen cookies Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • ¾ cup (175 g) unsalted butter, room temperature
  • ⅔ cup (140 g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1¾ cups (260 g) all-purpose flour
  • ¼ tsp salt
  • 1 cup (250 mL) fruit jam, stirred (you can use an assortment of flavors if you wish)
  • 1½ oz (45 g) white chocolate, chopped (or chocolate chips)

Instructions

  1. Preheat the oven to 375°F (190°C) and line two baking trays with parchment paper.
  2. Beat the butter and sugar by hand until smooth and a bit fluffy. Beat in the egg and vanilla and then stir in the flour and salt.
  3. Scoop teaspoonfuls of dough into your hands and roll into balls between your palms, then place on the baking trays, leaving 1½ inches (3.5 cm) between them. Use your thumb (or even better, the knuckle of your index finger) to press a fairly deep imprint into the center of each cookie. (Dip your thumb or knuckle in water to keep it from sticking.) Drop small spoonfuls of jam in the indentation of each cookie and bake for 12 to 14 minutes, until they just begin to show a little browning at the edges. Cool the cookies on the trays on cooling racks.
  4. Melt the white chocolate in a small bowl placed over a small saucepan filled with 1 inch (2.5 cm) of barely simmering water, stirring gently until melted. Pour the chocolate into a parchment cone or use a fork to drizzle the white chocolate over the cooled cookies.
  5. Let the cookies sit for an hour or two to set the chocolate. The cookies will keep in an airtight container at room temperature for up to 5 days or can be frozen (without the white chocolate drizzle) for up to three months.

Recipe video


Enjoy

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