Thumbprint Cookies

Thumbprint Cookies are made with a simple German buttery shortbread cookie recipe that's filled with a dollop of jam. In Germany they are known as 'Engelsaugen'.

Course Baked Goods, Dessert

Cuisine German

Keyword Christmas cookies, cookies, easy baking

Prep Time 20 minutes

Cook Time 30 minutes

10 minutes

Total Time 1 hour

Servings

Calories 81kcal

Author Maike

Ingredients

2 cups flour
⅔ cup powdered sugar
¼ teaspoon salt
10 tablespoons butter unsalted, room-temperature
2 egg yolks
1 tablespoon vanilla extract
2 whole lemons zest only

Filling

⅓ cup preserve any flavor (raspberry, strawberry, or apricot preserves are delicious)

Instructions

PREP

Preheat the oven to 350° Fahrenheit. Line a baking baking sheet with parchment paper (or a silpat).

Making The Dough

Add flour, salt, powdered sugar, butter, egg yolks, vanilla extract, and lemon zest in a large mixing bowl.
Knead ingredients into a smooth dough ball. You can do this by hand or start out with an electric mixer. Once the dough begins to clump it's easy to shape it into a smooth dough ball. Chill the dough for 30 minutes in the fridge.
Shape dough into tablespoon-sized balls and place onto the prepared baking sheet.
Use the back of a wooden spoon and gently press a hole into each ball (don't pierce all the way through). Use your fingers to shape each hole into a ¼ inch indentation.
In a small bowl whisk your favorite jam (or preserve) until smooth. Fill each cookie with about a teaspoon of jam.
Bake cookies for 12 to 15 minutes at 350 Fahrenheit. Transfer onto a wire rack. Let cool and enjoy.

Notes

You can use a stand mixer (or hand mixer) to knead the dough.

Nutrition