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ysabetwordsmithTonight I made thumbprint cookies. I'm still trying to find a recipe that I really like. The texture on the dough here is a bit fiddly, but they bake up well and taste good.
"Thumbprint Cookies with Cornstarch"
Ingredients:
2 1/4 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon freeze-dried lemon powder
1/2 teaspoon salt
1 cup unsalted butter, melted
1 large egg
1/3 cup white sugar
1/3 cup light brown sugar, packed
1/2 teaspoon Flowers Itty Bitters
1/2 teaspoon vanilla extract
fruit preserves
Directions:
In a large mixing bowl, combine 2 1/4 cup all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon freeze-dried lemon powder, and 1/2 teaspoon salt. Set aside the mixture of dry ingredients.
Cut 1 cup of butter into chunks, place in a microwave-safe container, and heat at 1-minute intervals until melted.
While the butter is melting, crack 1 egg into a large mixing bowl.
Add the melted butter. Then add 1/3 cup white sugar, 1/3 cup packed light brown sugar, 1/2 teaspoon Flowers Itty Bitters, and 1/2 teaspoon vanilla extract. Stir until smooth.
Slowly add the mixture of dry ingredients, stirring until smooth. Then refrigerate the dough for 10 minutes to stiffen.
Cover a cookie sheet with parchment paper. Preheat the oven to 375ºF.
Roll the dough into small balls and put them on the cookie sheet. Press an indentation into the top of each ball; I used a melon baller. Fill the indentation with a dab of fruit preserves, about 1/4 teaspoon.
Put the cookie sheet into the freezer for 5 minutes to stiffen the dough further.
Bake for 10-11 minutes. The edges should just be turning golden. Allow the cookies to cool before storing in an airtight container. This makes about 3 dozen cookies.
Notes:
These cookies turned out delicious, with a delicate crispy outside and tender inside, topped by a dab of fruit preserves. The dough is a bit fiddly to work with in terms of texture, with refrigeration and freezing times making it difficult to set up a good rhythm in getting them into the oven. But the results are delightful.
Cornstarch helps make the cookies soft inside.
Freeze-dried lemon powder includes the peel, pulp, and juice for a vivid and complex flavor. It works great in many baked goods.
Flowers Itty Bitters from Vena's Fizz House includes jasmine, vanilla, chamomile, hops, lemon balm, grapefruit peel, hibiscus, lavender, elderflower, angelica root, and gentian root in an alcohol base. Using bitters offers a more complex flavor profile than just vanilla.
Fruit preserves include things like jelly, jam, and fruit butter. Most types will work in thumbprint cookies. This is a great way to showcase unusual flavors and use those tiny fingertip jars. I usually use two flavors per batch of cookies. This time I used Bettergoods Raspberry, Cardamom & Rose Fruit Spread for half the batch and Berries and Flour Pawpaw Jelly for the other half.
It is vitally important to let these cookies cool for about ten minutes before eating them, so that the fruit preserves will have time to set. Otherwise, you've got a hot cookie with a blob of molten preserves in the middle, which is not fun. Slightly warm is okay.
"Thumbprint Cookies with Cornstarch"
Ingredients:
2 1/4 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon freeze-dried lemon powder
1/2 teaspoon salt
1 cup unsalted butter, melted
1 large egg
1/3 cup white sugar
1/3 cup light brown sugar, packed
1/2 teaspoon Flowers Itty Bitters
1/2 teaspoon vanilla extract
fruit preserves
Directions:
In a large mixing bowl, combine 2 1/4 cup all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon freeze-dried lemon powder, and 1/2 teaspoon salt. Set aside the mixture of dry ingredients.
Cut 1 cup of butter into chunks, place in a microwave-safe container, and heat at 1-minute intervals until melted.
While the butter is melting, crack 1 egg into a large mixing bowl.
Add the melted butter. Then add 1/3 cup white sugar, 1/3 cup packed light brown sugar, 1/2 teaspoon Flowers Itty Bitters, and 1/2 teaspoon vanilla extract. Stir until smooth.
Slowly add the mixture of dry ingredients, stirring until smooth. Then refrigerate the dough for 10 minutes to stiffen.
Cover a cookie sheet with parchment paper. Preheat the oven to 375ºF.
Roll the dough into small balls and put them on the cookie sheet. Press an indentation into the top of each ball; I used a melon baller. Fill the indentation with a dab of fruit preserves, about 1/4 teaspoon.
Put the cookie sheet into the freezer for 5 minutes to stiffen the dough further.
Bake for 10-11 minutes. The edges should just be turning golden. Allow the cookies to cool before storing in an airtight container. This makes about 3 dozen cookies.
Notes:
These cookies turned out delicious, with a delicate crispy outside and tender inside, topped by a dab of fruit preserves. The dough is a bit fiddly to work with in terms of texture, with refrigeration and freezing times making it difficult to set up a good rhythm in getting them into the oven. But the results are delightful.
Cornstarch helps make the cookies soft inside.
Freeze-dried lemon powder includes the peel, pulp, and juice for a vivid and complex flavor. It works great in many baked goods.
Flowers Itty Bitters from Vena's Fizz House includes jasmine, vanilla, chamomile, hops, lemon balm, grapefruit peel, hibiscus, lavender, elderflower, angelica root, and gentian root in an alcohol base. Using bitters offers a more complex flavor profile than just vanilla.
Fruit preserves include things like jelly, jam, and fruit butter. Most types will work in thumbprint cookies. This is a great way to showcase unusual flavors and use those tiny fingertip jars. I usually use two flavors per batch of cookies. This time I used Bettergoods Raspberry, Cardamom & Rose Fruit Spread for half the batch and Berries and Flour Pawpaw Jelly for the other half.
It is vitally important to let these cookies cool for about ten minutes before eating them, so that the fruit preserves will have time to set. Otherwise, you've got a hot cookie with a blob of molten preserves in the middle, which is not fun. Slightly warm is okay.
(no subject)
Date: 2026-01-31 03:42 pm (UTC)Was trying to see where you actually put your thumbprint into the cookies; crushed by the false advertising. Sounds good anyhow.