Making thumbprint cookies has always been on my to do list. Along with cleaning my apartment, learning another language and finding that jacket I lost four months ago. It's no big shock that I got to the cookies first.But - aha! - I cheated. My old standby, bar cookies, came through here. Instead of forming and shaping the cookies individually I pressed the dough in to a pan, scored the squares and placed a thumbprint in each one. Brilliant, right?!
Really time saving. After they're baked, you recut the lines, and have yourself 28 cookies!
And of course, they don't need the additional drizzle of chocolate, but it really can't hurt.
I really loved the idea of these cookies, and the flavor of all the ingredients combined, but I think the cookie itself was too crumbly. In fact, I took these to the office, and was able to deduce who had eaten them by the crumb trail from the cookies to their desks.
Tip of the Day: Once your recipe is in the oven, you still want to double check to see if there are any instructions on cooling - when to remove from the pan and how long to wait.
Recipe: (adapted from Bars and Squares)
2 1/4 cups flour
1 cup icing sugar
1 cups (2 sticks) butter or margarine, softened
1 tsp vanilla
2/3 cup raspberry or strawberry jam
2 ounces bittersweet chocolate, melted
Combine the flour, sugar, butter, vanilla and egg until well mixed.
Knead the dough until smooth.
Press the dough evenly in to a greased 9x13" pan. Score the dough in to 28 squares.
Make a well in the center of each square with your thumb or the handle of a wooden spoon.
Fill each indentation with jam.
Bake on 400 F for 15 to 20 minutes until lightly browned on the edges.
Let cool, then drizzle melted chocolate on top.