These jam thumbprint cookies brought raves from my office colleagues! They are sweet, buttery, with that wonderful soft jammy center we all love. A winner.
To say that this country is all about the soccer world cup final match tomorrow, might be the most accurate sentence I’ve written so far since I started blogging. The understatement of 2014.
And food is always in the middle of any sports celebration. Two of the matches were on working days, and guys, the country froze, no kidding. It was like being at the office on a Sunday, no phones, no emails, no nothing. For a few hours, there was no class for kids at school.
So, you know, I had no excuse but to bake, ha.
These thumbprints were such a hit, don’t mind the crappy pictures, or the way they will look if you forgo looks for flavor and texture.
Because I tend to not overdo it with extra flour, they were not your perfectly shaped, round, gorgeous cookies with a pool of un-spilled jam in the middle. Not by far. The filling leaked, the dough stretched to wherever it felt comfortable, and they stuck a bit when I packed them, wax paper and all.
But, a huge but, I think every single person at the office stopped by my desk to tell me how amazing they were. So looks are not everything; yeah, if only they told us teenage girls that until we believed it…
But do believe a bunch of Argentinians who munch on commercial thumbprint cookies on a daily basis, because they actually do. Huge packages are brought into the office weekly and are the first to go.Print
A great, easy, buttery cookie
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup milk
- Strawberry jam (about 1 cup)
- Preheat oven to 350ºF / 180ºC. Grease or line with parchment paper, two cookie sheets.
- In a large bowl, beat butter with sugar, until fluffy, a minute or two.
- Add egg and vanilla and beat well, until smooth.
- Mix flour and baking powder.
- Alternate the flour mixture in two parts with the milk in one part, just like you would when making a cake. Mix very well, until there are no dry spots.
- Refrigerate for 15 minutes before using. Or, cover the bowl with plastic wrap first and refrigerate for up to a few days.
- Scoop portions on a parchment lined baking sheet and make a small indent in the center, with a small spoon or your thumb.
- Fill with strawberry jam and bake for about 12-15 minutes, until slightly golden and dry.
- Let cool completely on a wire rack.
You can use any type of jam that you want.
Keywords: strawberry thumbprints
Recipe adapted from The Buttercup Bake Shop Cookbook, by Jennifer Appel