I had done some cookie baking earlier for the library fundraiser. I didn’t post the recipe because I just made classic cookie recipes – chocolate chip and shortbread. I’ve posted these before so there was really no need to do so again. Most of those cookies left the house so the hubby didn’t get many to enjoy. Being such a good wife (snark) I felt badly for him so I decided I would make him some more….all for him. I didn’t eat a single cookie (more snark.)
I had a sudden desire for thumbprint cookies and since the hubby doesn’t care what I bake only that I bake thumbprint cookies it was! I hadn’t made them in quite some time; I really enjoy the combination of a shortbread like cookie with a bit of sweet jam at the center. I had plenty of homemade jam in the pantry so I decided to make two variations so that there would be choices.
I like choices.
18 – 20 cookies per batch. I made two batches, one of each flavor
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1/2 cup shortening
2 eggs, separated
1 tsp vanilla
2 cups all purpose flour
1/2 tsp salt
For the Apricot Thumbprint Cookies:
1 1/2 cups pistachio nuts
1/2 cup apricot jam
For the Cherry Thumbprint Cookies:
2 cups walnut halves
1/2 cup cherry jam
Preheat oven to 350°
Finely chop the nuts and set aside.
In the bowl of a stand mixer with the paddle attached, cream the brown sugar with the shortening and butter until well mixed.
Add the egg yolks and vanilla and blend well.
Add the flour an salt and mix just until blended.
Lightly beat the egg whites.
Make balls of dough about 1″ round. I used a medium scoop.
Place on a baking sheet that has a silicone mat or has been lightly greased.
Press your thumb into the center of each cookie
Bake in the preheated oven for 8 minutes then rotate the pans and bake for 8 – 10 minutes or until the cookies are lightly browned and just set.
How were they?
They were mighty tasty if I do say so myself. I dutifully taste tested both flavors. I didn’t want to present the hubby with bad tasting cookies, now did I? The apricot/pistachio an cherry/walnut flavor combinations were wonderful.
The cookies also looked very pretty. I can also tell you that they have held over very well. They didn’t get soft and the flavor, if anything, got better. This is a classic cookie recipe for a reason. Granted I did play with it a bit by adding the nuts but the basic recipe is classic cookie baking.
Other Cookie Recipes:
- ½ cup packed brown sugar
- ½ cup unsalted butter, softened
- ½ cup shortening
- 2 eggs, separated
- 1 tsp vanilla
- 2 cups all purpose flour
- ½ tsp salt
- For the Apricot Thumbprint Cookies:
- 1½ cups pistachio nuts
- ½ cup apricot jam
- For the Cherry Thumbprint Cookies:
- 2 cups walnut halves
- ½ cup cherry jam
- Preheat oven to 350°
- Finely chop the nuts and set aside.
- In the bowl of a stand mixer with the paddle attached, cream the brown sugar with the shortening and butter until well mixed.
- Add the egg yolks and vanilla and blend well.
- Add the flour an salt and mix just until blended.
- Lightly beat the egg whites.
- Make balls of dough about 1" round. I used a medium scoop.
- Drop the dough balls into the egg whites and roll to coat.
- Then add them to the chopped nuts. Coat them thoroughly, rolling the dough ball between your hands to make sure the nuts stick.
- Place on a baking sheet that has a silicone mat or has been lightly greased.
- Press your thumb into the center of each cookie
- Bake in the preheated oven for 8 minutes then rotate the pans and bake for 8 - 10 minutes or until the cookies are lightly browned and just set.
- As soon as the cookies come out of the oven use a wooden tamper or other implement to carefully press down the thumbprint. It will poof during baking.
- Remove the cookies to a wire rack to cool.
- When they have fully cooled fill the centers with the jam