Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Thumbprints
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- Level: Intermediate
- Total: 55 min
- Prep: 35 min
- Cook: 20 min
- Yield: 72 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 72 servings
- Calories
- 37
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 0 g
- Cholesterol
- 5 mg
- Sodium
- 18 mg
- Level: Intermediate
- Total: 55 min
- Prep: 35 min
- Cook: 20 min
- Yield: 72 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 72 servings
- Calories
- 37
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 0 g
- Cholesterol
- 5 mg
- Sodium
- 18 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a bowl. Beat the butter, granulated sugar and vanilla in a large bowl with a mixer until light and fluffy. Add half of the dry ingredients and mix until just combined, then mix in the remaining dry ingredients. Knead a few times by hand to bring the dough together.
- Roll teaspoonfuls of dough into balls and place about 1/2 inch apart on the prepared baking sheets. Make an indentation in the center of each ball with a small measuring spoon or the back of a pen. Fill each indentation with jam (a scant 1/8 teaspoon).
- Bake until the edges of the cookies are golden, 15 to 20 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Dust with confectioners' sugar, if desired. Store in an airtight container up to 1 week.
