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Ingredients
- 1 C BUTTER, unsalted, softened
- 1C sugar
- 2 egg yolks
- 1 tsp vanilla
- 2 to 2 1/2 C flour
- Preserves in your choice of flavor
- (I use strawberry)
Details
Level of difficulty Average
Cost Budget Friendly
Preparation
Step 1
Place butter & sugar in large bowl & cream together with your hands. Add egg yolks & cream together with your hands. Add vanilla & cream well with hands. Gradually add flour & mix well with hands.
Step 2
Roll dough into small balls & place on ungreased cookie sheets about an inch apart. Put a "thumbprint" indentation in each ball. Preheat oven to 300*F. In each indent place a scant 1/4 tsp of preserves. Place pan in oven & bake for about 30 minutes till very lightly golden, not browned.
Step 3
Remove from oven & place on racks to cool. Store in tins or airtight containers.
DO NOT USE A MIXER TO MAKE THESE. ITS SOMETHING ABOUT THE HEAT IN YOUR HANDS THAT MAKES THEM TURN OUT SO GOOD. Please use ONLY preserves & not jellies or jams.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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