How to Make Thumbprint Cookies
Place the butter, sugar and vanilla extract in a large mixing bowl., Pour the flour and salt into a sifter or a sieve., Add 1 cup of the sifted dry ingredients into the butter mixer, mixing on low speed until just combined., Spread flour on a...
Step-by-Step Guide
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Step 1: Place the butter
Beat the ingredients together with a handheld mixer or a stand mixer with a paddle attachment, mixing on medium speed for about 2 minutes. -
Step 2: sugar and vanilla extract in a large mixing bowl.
Either crank the sifter over a second mixing bowl or tap the sieve so that the flour and salt sift through the mesh and into the bowl. , Continue adding the dry ingredients in 1-cup increments until you have mixed them all into the wet ingredients. ,, Use clean hands to flatten the dough and to shape it into a disc. ,, Place an ungreased baking sheet on the stovetop. , Empty the coconut into a shallow bowl and place that bowl next to the egg wash. , Roll a 1-1/4” (3 centimeter) ball of dough in your clean hands.
If you use a scale while you’re baking, then the ball of dough should weigh 1 ounce (28 g). ,,, Continue preparing balls of dough, rolling them in the egg wash and coconut, and placing them on the baking sheet until the baking sheet is full.
Each cookie should have about 1” of space to allow it to spread out. ,, Drop 1/4 teaspoon of jam into each thumbprint that you made. ,, Allow them to cool for 2 minutes. , -
Step 3: Pour the flour and salt into a sifter or a sieve.
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Step 4: Add 1 cup of the sifted dry ingredients into the butter mixer
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Step 5: mixing on low speed until just combined.
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Step 6: Spread flour on a cutting board
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Step 7: on wax paper or on a work surface.
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Step 8: Dump the dough from the mixing bowl onto the work surface.
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Step 9: Wrap the disc of dough with plastic wrap and chill it in the refrigerator for 30 minutes.
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Step 10: Preheat the oven to 350 degrees Fahrenheit (180°C).
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Step 11: Set the bowl containing the egg wash on the counter next to the stove.
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Step 12: Remove the dough from the refrigerator.
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Step 13: Roll the ball of dough in the egg and water mixture.
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Step 14: Dip the ball of dough into the coconut.
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Step 15: Place the ball of dough onto the baking sheet.
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Step 16: Press an indentation into the center of each cookie with your thumb.
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Step 17: Measure 1/4 teaspoon of raspberry or apricot jam.
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Step 18: Bake the cookies for 20 to 25 minutes or until the coconut turns golden brown.
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Step 19: Remove the cookies from the oven and place them on the stovetop.
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Step 20: Remove the cookies from the baking pan using a spatula and place them on wire racks to cool.
Detailed Guide
Beat the ingredients together with a handheld mixer or a stand mixer with a paddle attachment, mixing on medium speed for about 2 minutes.
Either crank the sifter over a second mixing bowl or tap the sieve so that the flour and salt sift through the mesh and into the bowl. , Continue adding the dry ingredients in 1-cup increments until you have mixed them all into the wet ingredients. ,, Use clean hands to flatten the dough and to shape it into a disc. ,, Place an ungreased baking sheet on the stovetop. , Empty the coconut into a shallow bowl and place that bowl next to the egg wash. , Roll a 1-1/4” (3 centimeter) ball of dough in your clean hands.
If you use a scale while you’re baking, then the ball of dough should weigh 1 ounce (28 g). ,,, Continue preparing balls of dough, rolling them in the egg wash and coconut, and placing them on the baking sheet until the baking sheet is full.
Each cookie should have about 1” of space to allow it to spread out. ,, Drop 1/4 teaspoon of jam into each thumbprint that you made. ,, Allow them to cool for 2 minutes. ,
About the Author
Virginia Bailey
Enthusiastic about teaching creative arts techniques through clear, step-by-step guides.
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