Thumbprint Cookies

Thumbprint cookies are sweets of Swedish origin (known as Hallongrotta, meaning “raspberry cave”) but are also very popular in other parts of the world, including the United States. They are called “thumbprint” because you press a thumbprint into the center of the cookie before baking, which is then filled with jam.

Here is the recipe for thumbprint cookies with an Italian touch, such as a berry or apricot jam, typically Italian.

Ingredients

• 250 grams of all-purpose flour
• 200 grams of unsalted butter, room temperature
• 100 grams of granulated sugar
• 1 large egg
• 1 teaspoon of vanilla extract (or seeds from one vanilla bean)
• 1 pinch of salt
• Fruit jam of your choice (berries, apricots, etc.)

Preparation

1. Preheat the oven to 175 °C and prepare a baking sheet by lining it with parchment paper.
2. In a large bowl, cream the soft butter with the sugar until fluffy.
3. Add the egg and vanilla extract and continue to mix until well incorporated.
4. Add the salt and then gradually the sifted flour, mixing until you get a homogeneous dough.
5. Form balls of about 2 cm in diameter and arrange them on the prepared baking sheet.
6. Using your thumb, make an indentation in each cookie. If the dough sticks to your finger, you can lightly dampen it with cold water.
7. Fill the indentation in each cookie with a teaspoon of jam of your choice.
8. Bake in the oven for about 15-20 minutes or until the edges of the cookies begin to turn golden brown slightly.
9. Remove from the oven and let the cookies cool on the sheet for a few minutes, then transfer them to a rack to cool completely.

Trivia

Although the classic version of these cookies uses raspberry jam, in Italy homemade jams made with seasonal fruit are preferred. Experimenting with different types of jam can offer you a colorful and tasty assortment of cookies. Additionally, for an even more Italian flavor, you could add some grated lemon or orange zest to the shortcrust pastry.