Da dun. Da dun. Da dun, da dun, da dun! (Please sing to the Pink Panther theme song.)
Thumbprint cookies! How does this name not make you think of crime, mystery and cases to solve. My imagination has been triggered and I’m going all Sherlock Holmes and James Bond. Join me on a crime solving case of… How To Make The Best Thumbprint Cookies!
These cookies are the answer to any occasion. Running out of time? Bake a batch of these cookies to bring to family reunions, baby showers, birthday parties, basically anything. These cute cookies have a soft crumbly texture with every single bite. The cookie is a shortbread and the buttery goodness cuts through when paired with the sweetness of the fruit jam. The jam in the centre is also a nice way to get some natural fruity goodness in children.
These were actually my first time making thumbprint cookies and being the clumsy person I am, I easily mess up the simplest things. But not these! I ensure you, making these cookies not only fun and enjoyable but when you eat them, you’ll sink into buttery goodness.
Using your own thumb to great indentations in each cookies is like giving an identity and unique personality to each cookie. Each indentation will be slightly different in size and shape depending on the amount of pressure you apply. Something to make note of is that when you make each indentation, the cookie dough will crack. That is not something to worry about. I spent some time trying to mend the cracks and making it look neat and tidy. Though when I came to bake them, the cracks have no effect on the cookie itself but add some texture. As the cookie bakes, it will expand so the cracks will therefore come together on it’s own. Additionally, I’d suggest making the indentations deeper than you would expect. When the cookie bakes it will rise and expand causing the indent to become more shallow.
I used both strawberry jam and a cherry compote. The strawberry jam was bought from the supermarket while the cherry compote was homemade. I made this cherry compote for pancakes but ended up having some extra. They work really well with these cookies as well. The cherry compote was made with just a couple natural ingredients: fresh cherries, fresh squeezed orange juice, a pinch of cinnamon and some cornstarch mixed with water to thicken. All that was needed to be done was to toss it all into one sauce pan and heat it up.
- 1/4 cup Butter
- 1/4 cup Canola Oil
- 1/4 cup Granulated sugar
- 1/4 cup packed Brown sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon salt
- 1 Egg
- 1teaspoon Vanilla Extract
- 2 cups All Purpose Flour
- Fruit Jam
- Preheat the oven to 190 degrees Celsius
- In a large mixing bowl beat the butter and oil on high speed for about 30 seconds. Add the granulated sugar, brown sugar, baking powder and salt, beating the mixture until combined. Then beat in the egg and flour until combined and a dough forms.
- Take about a tablespoon of dough and shape it into a sphere. Place it on a lined baking sheet, leaving 1-2 inches between each ball of dough. Press your thumb in the centre of the cookie to create a dent.
- Bake for 7 – 9 minutes or until it begins to turn lightly golden brown. Add the jam while the cookies are warm then allow them to completely cool on a wired rack.