Tumbprint cookies

It was just one of those days, when the weather is gorgeous, and you have all the time on your hands, and you crave sugar! Just had to make something quick, so I pulled out my "Baking from my home to yours" book by Dorie Greenspan, and landed my eyes on thumbprint cookies.

Actually never made them before, and it sounded like they would taste like vanilla crescents, which I LOVE! They do, with a bonus of fruity marmalade/jam.
I have more than enjoyed these cookies, and I have really gone crazy with varieties of jams/marmalades. Worked well with all of the flavors, though for my taste Red cornel aka European cornel, was just perfect.

Is there someone out there who never had these cookies? If yes, you better hurry up, it’s way to simple, and way too melt-in-your-mouth delicious to pass up!

Thumbprints for us big guys
From “Baking: From My Home To Yours” by Dorie Greenspan

1 3/4 cups finely ground hazelnuts
(I have used walnuts, almonds are fine too)
1 3/4 cups all-purpose flower
2 sticks (8 oz) unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Confectioner’s sugar, for dusting
About 1 cup raspberry jam (or the jam or marmalade of your choice)

Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats. Whisk together ground nuts and flour.

Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until light and fluffy, 3 to 4 minutes. Add the extracts and beat to blend. Reduce the mixer speed to low and gradually add the nut-flower mixture, mixing only until it is incorporated into the dough.

Working with a teaspoonful of dough at a time, roll the dough between your palms to form small balls and place the balls 2 inches apart on the baking sheets. Steadying each cookie with the thumb and forefinger of one hand, use the pinkie of your other hand (or the end of a wooden spoon) to poke a hole in the center of each cookie. Be careful not to go all the way down to the baking sheet.

Bake for 15 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be only slightly colored–they may even look underdone, which is fine: they should not be overbaked. When the cookies are baked, remove the baking sheets from the oven and let the cookies rest on the sheets for 2 minutes before transferring them to cooling racks with a wide metal spatula and sifting confectioner’s sugar over them.
Repeat with the remaining dough, remembering to cool the baking sheets before baking the next batch.

Bring jam to a boil in a small saucepan over low heat, or bring to a boil in a microwave oven; remove from the heat. Fill the indentations of all the cookies with enough of the hot jam to come level with the tops. Cool to room temperature.
Enjoy! Share!

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