Brown Butter Thumbprint Cookies
Votes: 1
Time: 3 hours.
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 100, total fat 5 G., saturated fats 3 G., proteins 1 G., carbohydrates 12 G., fiber 0 G., cholesterol 19 mg, sodium 25 mg, sugar 6 G.
Calories 100, total fat 5 G., saturated fats 3 G., proteins 1 G., carbohydrates 12 G., fiber 0 G., cholesterol 19 mg, sodium 25 mg, sugar 6 G.
These miniature "Thumbprint" cookies are easy to make with simple ingredients and are perfect for both holidays and everyday use. They get their name from the indentation in the center that you can make with your finger. In this recipe, brown the butter before adding it to the dough—you'll be pleasantly surprised by the results. The brown butter gives the cookies a subtle nutty flavor. For the filling, use any jam you have on hand. For a more festive option, try several jams in different colors.
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.
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:
- 220 g unsalted butter, room temperature
- 2 cups premium flour
- 0.5 tsp baking powder
- 1/4 tsp ground cardamom
- 1/4 teaspoon salt
- 3/4 cup superfine sugar
- 1 large egg
- 1/3 - 2/3 cup jam
We recommend
Recipes with similar ingredients: shortcrust pastry, brown butter, cardamom, raspberry jam
Cooking the dish according to the recipe:
- Line 2 baking sheets with parchment paper.
- In a small skillet or saucepan, melt the butter over medium heat. Cook, swirling the pan, until browned and fragrant, about 7 minutes. Transfer to a heatproof bowl. Freeze, stirring occasionally, until the butter thickens, 35-40 minutes. Meanwhile, in a medium bowl, whisk together the flour, baking powder, cardamom, and salt; set aside.
- In a large bowl, beat the brown butter with 1/2 cup sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until fully incorporated. Reduce the mixer speed to low and beat in the flour mixture.
- Form the dough into 2.5 cm (1-inch) balls, then roll them in the remaining 1/4 cup sugar. Place them on the prepared baking sheets, spacing them about 4 cm (1.5 inches) apart. Using the handle of a wooden spoon, make an indentation in the center of each ball, pressing with your fingers to create any cracks (a few small cracks are normal). Refrigerate for 20-30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat the oven to 375°F (190°C). Fill each cavity with 1/2 to 1 teaspoon of jam. Bake, rotating the baking sheets halfway through, until the cookies are set and lightly browned on the bottom, 20 to 25 minutes. Let cool completely on the baking sheets.
Categories:
Similar recipes
