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Thumbprint Cookies

Citrus Thumbprint Cookies_1 on Whisk Together

Summer is my favorite time for citrus.  This cookie can be anything you want it to be – fall, summer, spring or winter.  You can use a seasonal jam like I did here with strawberry-rhubarb, or try these around the holidays with blueberry or a more traditional apricot.  If you are interested in a great strawberry-rhubarb jam, my produce co-op can hook you up in the St. Louis area.  You can buy jams from local farms as well as a HUGE box of produce from the website and pickup at the location closest to you.  I save TONS of money buying their food in bulk like apples in the fall or strawberries in the spring and save a ton buying their produce baskets full of fruits and vegetables.  It makes me think out of the box and helps me keep eating those healthy fruits and vegetables!

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The only problem then is where to put all the food!  🙂

Fridge

 Citrus Thumbprint Cookies on Whisk Together

Thumbprint Cookies

Ingredients

  • 1 cup (2 sticks/ 8oz.) unsalted butter
  • 1 cup (7 oz.) sugar
  • 1 tablespoon orange, lemon or lime zest
  • 1/2 tsp. salt
  • 1 egg
  • 2 and 3/4 cup (11.63 oz) AP flour
  • 3/4 cup strawberry rhubarb jam or favorite berry jam
  • 1 tablespoon pie filling enhancer or 1 tsp. cornstarch + 1 tsp. powdered sugar

Instructions

  1. Preheat oven to 350. Line cookie sheets with some parchment paper or silicone mats.
  2. In a great big bowl, beat the butter, sugar, zest and salt until light and fluffy - about 2 minutes.
  3. Add egg. Mix and scrape.
  4. Slowly add the flour in while the mixer is on low. Mix until it comes together.
  5. In a small bowl, mix your jam and filling enhancer or cornstarch and powdered sugar together. It will get cloudy a bit, but will cook nice and shiny.
  6. Using a small cookie scoop which should hold 1 tablespoon of dough, dispense dough balls onto the cookie sheet. Now, I took the back of my 1 teaspoon spoon and made indents into the top of each cookie. Then, I use the teaspoon to fill the cookies with 1 teaspoon of jam. Keep the cookies about 2" apart.
  7. Bake cookies 14-16 minutes. Cool and eat!
  8. For storage, since there is jam involved I refrigerate mine after 12 hours. The jam doesn't stick a lot, but to make sure I layer wax paper in between if giving these as a gift.
  9. For even more citrus flavor, I like to add 2 teaspoons of Wildtree Lemon Lime Cheesecake blend to the mix. It's just a really easy way to add more flavor if I don't have lemons or limes around.
https://www.whisktogether.com/2014/07/28/thumbprint-cookies/

Thumbprint Cookies

1 cup (2 sticks/ 8oz.) unsalted butter
1 cup (7 oz.) sugar
1 tablespoon orange, lemon or lime zest
1/2 tsp. salt
1 egg
2 and 3/4 cup (11.63 oz) AP flour
3/4 cup strawberry rhubarb jam or favorite berry jam
1 tablespoon pie filling enhancer or 1 tsp. cornstarch + 1 tsp. powdered sugar

Preheat oven to 350. Line cookie sheets with some parchment paper or silicone mats.
In a great big bowl, beat the butter, sugar, zest and salt until light and fluffy – about 2 minutes.
Add egg. Mix and scrape.
Slowly add the flour in while the mixer is on low. Mix until it comes together.
In a small bowl, mix your jam and filling enhancer or cornstarch and powdered sugar together. It will get cloudy a bit, but will cook nice and shiny.
Using a small cookie scoop which should hold 1 tablespoon of dough, dispense dough balls onto the cookie sheet. Now, I took the back of my 1 teaspoon spoon and made indents into the top of each cookie. Then, I use the teaspoon to fill the cookies with 1 teaspoon of jam. Keep the cookies about 2″ apart.
Bake cookies 14-16 minutes. Cool and eat!
For storage, since there is jam involved I refrigerate mine after 12 hours. The jam doesn’t stick a lot, but to make sure I layer wax paper in between if giving these as a gift.

For even more citrus flavor, I like to add 2 teaspoons of Wildtree Lemon Lime Cheesecake blend to the mix. It’s just a really easy way to add more flavor if I don’t have lemons or limes around.

 

Recipe from King Arthur Flour’s “The Baking Sheet” Spring 2014

3 Comments

  1. Girl – I’ve got the same fridge/space issue right now. I’m doing this eating plan that is forcing me to eat more veggies and fruit (totally a good thing!) and yeah…I’m running out of space. These look delish by the way and I misssssss yoooouuuuuu!

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