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Thumbprint Cookies – Nancy

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Thumbprint Cookies – Nancy

Ingredients:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 6 ounces (or so) assorted jam

Directions:

  1. Preheat oven to 375 degrees F. Line a light or medium-colored heavy-weight baking sheet with parchment paper or a silicone baking mat.
  2. Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolk and vanilla extract. Add flour and salt and mix until incorporated and dough comes together in a ball.
  3. Form dough into 1-inch balls and arrange on prepared baking sheet. Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.
  4. Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven. If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon jam. Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden. Transfer cookies to wire racks to cool.

Thumbprint Cookies – Nancy

Vanillekipferl – Elke

Vanillekipferl – Elke

“Vanillekipferl” (Austrian small horn-shaped biscuits made with almond and hazelnut pastry and sprinkled with vanilla sugar) These delicious brittle biscuits have been a family favourite ever since I was a kid. Up to this day we still haven´t found a recipe where the Kipferl stay in shape and don´t break into pieces but that is […]