Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla bean paste
- 1/2 cup fruit preserves (such as raspberry, apricot, or strawberry)
- 1/2 cup chopped nuts (optional)
- Powdered sugar for dusting (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
- Step 3: Gradually add in the flour and salt, mixing until just combined. Stir in the vanilla powder until fully incorporated.
- Step 4: Roll the dough into small balls, about one inch in diameter, and place them on the prepared baking sheet. Use your thumb or the back of a spoon to make an indent in the center of each ball.
- Step 5: Fill each indent with about a teaspoon of fruit preserves. If desired, sprinkle chopped nuts around the edges of the cookies for added texture.
- Step 6: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Allow to cool on a wire rack before dusting with powdered sugar if desired.
Notes
- To store your Fruit Filled Thumbprint Cookies, keep them in an airtight container at room temperature for up to a week, or freeze them for longer freshness. If you want to enjoy them warm again, simply pop the cookies in a preheated oven at 300°F (150°C) for about 5 minutes to restore their softness. These cookies are delightful when served with a cup of tea or coffee, making them a perfect treat for afternoon gatherings. For an extra burst of flavor, try using homemade fruit preserves, which can enhance the overall taste and texture of your thumbprint cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 8g