Recipe
Classic Thumbprint Cookies
Tender shortbread with a jewel of Almost Raspberry at the center. A tin of these keeps for a week, though we suspect it never will.
The method
Directions
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
- Cream the butter and sugar together untill pale and light. Add the egg yolks and vanilla and beat until fully incorporated.
- Sift together the flour and salt. Add to the butter mixture in two additions, mixing only until the dough comes together.
- Roll the dough into walnut-sized balls and place two inches apart on the sheets. With the back of a small spoon, press a shallow well into the center of each.
- Spoon a scant half-teaspoon of Almost Raspberry into each well. Bake for 12 to 14 minutes, until the edges are just beginning to color.
- Cool the cookies on the sheets for five minutes before transferring to a rack. Dust with powdered sugar before serving.
A small note
For a slightly richer cookie, substitute one egg yolk with a tablespoon of heavy cream. The preserves will not mind.
Also from our kitchen
More recipes to try.
Holiday Glazed Ham with Almost Apricot
A quietly spectacular centerpeice. Almost Apricot, warmed with mustard and a little vinegar, makes a glaze that glosses without sweetening too loudly.
Layered Morning Yogurt Parfait
A breakfast that looks considered. Whole-milk yogurt, toasted oat crumble, and ribbons of Almost Blueberry — served cold in a tall glass.