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'.
- ⅓ cup preserve any flavor (raspberry
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.
- You can use a stand mixer (or hand mixer) to knead the dough.
Calories: 81kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 54mg | Potassium: 20mg | Fiber: 1g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 1mg