Thumbprint Cookies: Bake and Slice

Votes: 2

How to Make - Thumbprint Cookies: Bake and Cut

Time: 1 hour 25 minutes
Complexity: easily
Quantity: 30 cookies

Thumbprint cookies are a classic Christmas treat in the West. These little balls of dough are shaped with a finger, filled with jam, and baked. This recipe makes them much easier and quicker. Instead of shaping each cookie individually, you bake one large one and cut it into smaller portions. The recipe suggests filling the cookies with raspberry and apricot jam, but you can use any jam you have on hand.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups of premium flour + extra for working with the dough
0.5 tsp baking powder
0.5 tsp fine salt
165 g unsalted butter, room temperature
2/3 cup sugar
1 large egg, room temperature
1 teaspoon vanilla paste
1/4 cup raspberry jam
1/4 cup apricot jam

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, vanilla paste, raspberry jam, Apricot jam

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line 2 baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), combine the butter and sugar.

Beat on medium-high speed until fluffy, about 5 minutes. Add the egg and vanilla extract and beat until smooth. With the mixer running on low speed, gradually add the flour mixture and knead the dough.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Turn the dough out onto a floured surface and shape it into a disk. Divide into 4 equal portions. Form each portion into a cylinder approximately 25 cm long and 2.5 cm wide. Transfer the cylinders to the prepared baking sheets. Press lightly with your fingers on the tops of the cylinders to flatten them.
Take a wooden spoon with a 1 cm thick handle and press the handle into the center of each cylinder to create a long groove about 1 cm deep with a small border around the edges (the cylinders will be about 1.5 cm wider).

Culinary adviceYou can make an indentation in the dough with your finger, but using a wooden spoon makes it more even.
Place the raspberry jam in a small pastry bag and pipe it into the wells of two dough cylinders. Repeat with the apricot jam and the remaining two dough cylinders.
Bake until the edges of the cylinders are golden brown, 22-25 minutes, rotating the baking sheets halfway through. Transfer the baking sheets to wire racks to cool for about 10 minutes.
Carefully transfer each cylinder to a cutting board and cut them diagonally into 2.5 cm pieces. Transfer the cookies to a wire rack and cool completely.