Photo: Giant's Thumbprint Butter Cookies Recipe
Ingredients
- 8 ounces (2 sticks) unsalted butter, softened at room temperature
- 2/3 cup sugar
- 1/4 vanilla bean, halved lengthwise, soft insides scraped out
- 1/8 teaspoon salt
- 2 cups plus 2 tablespoons all-purpose flour
- 1/4 cup apricot, raspberry, or another jam of your choice
Directions
Preheat the oven to 350 degrees. Butter a baking sheet.
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated. Using your hands, roll the dough into golf-ball-sized balls and arrange them 2 inches apart on the cookie sheet, flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam. Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight container.
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By chmichie
Dallas
on February 23, 2013
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Step away from the eggs, people. This is a shortbread dough. Also, it will come together from it's crumbly state. Just be patient, grasshopper. Really lovely. Do not overbake! Shortbread should not get brown.
By mrssimptom
Estes Park, CO
on January 05, 2013
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I hadn't read the reviews and very nearly overbaked these. They were almost too brown at 15 minutes. Perfect at 13 on the second batch. These are amazing. Great texture. Wonderful buttery flavor. Going straight into my 'favorites' file. Gale Gand - - you are loved!!!!
By lkgoduti
Chesapeake, VA
on August 02, 2012
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A huge hit! Maybe the types of butter and temperature of the butter causes the differences people are experiencing in a crumbly batter and greasy cookies. I used an organic butter that was not quiet room temp and it was a bit crumbly, but it formed into balls without any effort at all. They were greasy, but I drained them on paper towels and they were totally fine by the time they were cooled. They came out a bit thinner than those pictured and are lacy around the edges. It makes them even prettier. I checked at 10 minutes, as recommended by others, and they were just browning around the edges. Although the cookie seemed uncooked to the touch I took them out. They set up perfectly once cooled. (I put a few back in just to see what happen and they are a little hard. Highly recommend using this recipe and tweaking it to your liking! My momma's homemade jelly makes these a new family fav!
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