Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped almonds
- 1/4 cup rose petal jam
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Small spoon or cookie scoop
- Thumbprint tool or the back of a teaspoon
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolks, vanilla extract, and almond extract. Mix until well combined.
4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Fold in the chopped almonds.
6. Using a small spoon or cookie scoop, form the dough into 1-inch balls and place them on the prepared baking sheet.
7. Use a thumbprint tool or the back of a teaspoon to make an indentation in the center of each cookie.
8. Fill each indentation with a small spoonful of rose petal jam.
9. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Total time: 35 minutes
Temperature:
350°F (175°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories per serving: 160
Total fat: 10g
Saturated fat: 5g
Cholesterol: 35mg
Sodium: 50mg
Total carbohydrates: 16g
Dietary fiber: 1g
Total sugars: 7g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- If you don't have rose petal jam, you can use any other type of jam or preserves.
Variations:
- Instead of rose petal jam, you can use raspberry, strawberry, or apricot jam.
- You can substitute the almonds with other nuts, such as pecans or walnuts.
- Add a sprinkle of cinnamon or cardamom to the dough for a warm, spicy flavor.
Tips and tricks:
- Make sure the butter is softened before you start mixing the dough. This will ensure that the cookies are light and fluffy.
- Don't overmix the dough or the cookies will be tough.
- If the dough is too sticky, refrigerate it for 30 minutes before forming into balls.
- Use a small spoon or cookie scoop to ensure that the cookies are all the same size.
- If the jam is too thick, microwave it for a few seconds to make it easier to spoon into the thumbprint.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
If the cookies have become stale, you can reheat them in the oven at 350°F (175°C) for 5-7 minutes.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar. Serve with a pot of tea or coffee.
Garnishes:
Sprinkle with chopped almonds or rose petals for a pretty presentation.
Pairings:
These cookies pair well with a cup of tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a cheese plate for a sweet and savory snack.
Troubleshooting advice:
- If the cookies are spreading too much, make sure the butter is not too soft and refrigerate the dough for 30 minutes before baking.
- If the jam is bubbling over the edges of the cookies, use less jam in each thumbprint.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the dough and handling the jam.
Food history:
Thumbprint cookies are a classic cookie recipe that originated in Sweden. They are typically filled with jam or preserves and have a distinctive indentation in the center.
Flavor profiles:
These cookies have a buttery, almond flavor with a sweet and floral note from the rose petal jam.
Serving suggestions:
Serve these cookies as a sweet treat for afternoon tea or as a dessert after dinner.
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