SWEETHEART THUMBPRINT COOKIES
Tell your sweeties, "You're my jam!" in a way that'll turn them into jelly. Simply roll butter-cookie dough into balls, and press the handle end of a spoon into each twice to make a V that expands as it bakes (genius!). Then sprinkle with sanding sugar, fill the indentations with warmed preserves, and give your heart away again and again.
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F. Beat butter with confectioners' sugar, vanilla, and salt until thoroughly combined, about 1 minute. Beat in flour until a dough forms.
- Roll level tablespoons of dough into balls; arrange 1 inch apart on parchment-lined baking sheets. Using the end of the handle of a flat-bottomed eating utensil or rubber spatula, press two deep indentations into the center of each ball to create a V (it will expand during baking to become a heart).
- Bake until bottoms are golden and cookies are just set, 17 to 20 minutes. Meanwhile, stir together sanding sugar and a tiny pinch of luster dust. In a small bowl, beat egg white with 1 teaspoon water. Working with a few cookies at a time, brush tops with egg wash and sprinkle generously with sanding-sugar mixture.
- Return to oven and bake until egg wash is dry and sugar has set, about 1 minute. Let cookies cool 5 minutes on sheets, then transfer to wire racks and let cool completely.
- In a small saucepan, bring jam to a boil. Press through a fine-mesh strainer; discard solids. Spoon into heart indentations (about 1/2 teaspoon per cookie), or transfer heated jam to squeeze bottles for more precision. Let jam set completely before serving. (Cookies can be stored in an airtight container at room temperature up to 5 days.)
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Eduardo Encinas
[email protected]These cookies are a classic for a reason. They're simple, delicious, and perfect for any occasion.
Kayla Kayla.martinez
[email protected]These cookies are so easy to make and they always turn out perfect. I love that I can make them ahead of time and freeze them.
Corina Newson
[email protected]I'm not a huge fan of lemon-flavored desserts, but I actually really liked these cookies. The lemon flavor was subtle and the cookies were perfectly sweet.
Nawab Saqi576
[email protected]These cookies were a lot of work to make, but they were definitely worth it. They were so delicious and everyone at my party loved them.
Shortyrod
[email protected]I made these cookies for my boyfriend on Valentine's Day and he loved them! He said they were the best cookies he's ever had.
Mohammed Awad
[email protected]These cookies were just okay. They were a little bland and the filling was a bit too runny.
FanX sa
[email protected]I've tried this recipe multiple times and I can never seem to get the cookies to turn out right. The dough is always too sticky.
Raquel Leak
[email protected]I was a little disappointed with these cookies. The dough was too dry and the filling was too sweet.
Zee Khan
[email protected]These cookies are so cute and delicious! I love the lemon flavor in the dough and the raspberry jam filling.
Arthur Castillo
[email protected]I've been making these cookies for years and they are always a favorite. They're perfect for any occasion.
Kusum Pariyar
[email protected]These cookies were a hit at my Valentine's Day party! Everyone loved the heart shape and the sweet filling.
Muqarrab TV
[email protected]I had a great time making these thumbprint cookies with my kids. They were so simple to make and we all loved the way they turned out.
Santosh Pun
[email protected]These cookies were incredibly easy to make and turned out absolutely perfect! They were soft and chewy with a hint of lemon flavor.