Thumbprint Butter Cookies
Tender and delicious thumbprint butter cookies are perfect for the holidays or anytime of the year! They are made with a buttery shortbread cookie base.
Ingredients
- ¼ cup +2 tablespoons butter - softened
- ¼ cup Granulated sugar
- 1 large Egg yolk room temperature
- ¾ cup +2 tablespoons all purpose flour
Extra: Your choice of jam or Hershey's Kisses
Instructions
- Pre-heat the oven to 350F (180C) and line a cookie sheet with parchment paper.
- In a medium bowl beat together on medium speed the butter, sugar and egg yolk until light and fluffy about 2-3 minutes. Gradually mix in the flour until a soft dough forms.
- Roll the dough into one inch balls (if the dough is too soft chill for 20-30 minutes), place them on the prepared baking sheet about 2 inches apart.
- Use your finger or the round part of a ¼ teaspoon to make a well in the centre of each cookie. Chill the cookies for about 15-20 minutes.
- Bake the cookies until the become golden brown on the bottom, about 10-12 minutes. Leave them on the cookie sheet for 3-5 minutes, then move them to a wire rack to cool completely.
- If you're using kisses, place the chocolate in the middle of the warm cookie, if you're using jam, fill the middle when the cookie has cooled. Enjoy!
Notes
Store baked thumbprint butter cookies in an airtight container for a few days. Store in the fridge for a few more days or in the freezer for a month.
Nutrition
Calories: 83kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 45mgPotassium: 12mgFiber: 0.2gSugar: 4gVitamin A: 190IUVitamin C: 0.01mgCalcium: 4mgIron: 0.4mg
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