Perfect Thumbprint Cookies
Description
These thumbprint cookies are similar to those made by Chef John's mom and can be made two different ways for melt-in-your-mouth, jam-filled shortbread.
Ingredients
•
1/3 cup unsifted powdered sugar
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1 stick unsalted butter, at room temperature
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1 large egg yolk
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1 teaspoon vanilla extract
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1/4 teaspoon fine salt
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1/8 teaspoon almond extract
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1 1/4 cups all-purpose flour
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1/3 cup white sugar, or as needed
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1/2 cup fruit jam, divided
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1 cup powdered sugar, or as needed
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1 tablespoon milk, or as needed
Directions
1
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone mat.
2
Mix 1/3 cup powdered sugar and butter together in a large bowl with a rubber spatula until creamy. Add egg yolk, vanilla, salt, and almond extract; mix well. Blend in flour until just combined.
3
Use a sorbet scoop to portion dough into 1/2-ounce (about 1 tablespoon) balls. Roll each ball in a plate of white sugar to coat; roll again between your palms.
4
Place several inches apart on the prepared baking sheet. Flatten balls lightly with your fingers.
5
For rounder cookies with less jam, poke a well into each ball using a finger or the end of a thick wooden spoon dusted with powdered sugar. Fill wells with fruit jam. Tap the baking sheet against the counter to let jam settle.
6
For flatter, jammier cookies: Press thumb into each ball to make a large, shallow indentation. Spoon in jam. Tap the baking sheet against the counter to let jam settle.
7
Bake in the preheated oven until light golden brown, about 15 minutes. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar.
8
To make the icing: Place 1 cup powdered sugar in a small bowl. Add milk, a little at a time, until icing reaches a consistency that will hold its shape when piped. Pipe over cookies in a zigzag pattern. Let sit for 15 minutes before serving.