These easy thumbprint cookies are the best ever!
1 cup unsalted butter
3/4 cup icing sugar
1 egg, beaten
1 tsp vanilla
2 cups all-purpose flour
3/4 cup finely chopped shelled unsalted pistachios, finely chopped whole almonds or chocolate sprinkles
1/3 to 1/2 cup raspberry jam, marmalade or chocolate ganache
Preheat oven to 350?F (180?C). Place butter in a large bowl. Using a wooden spoon or an electric mixer on low speed, beat until smooth. Beat in sugar. Beat in egg, then vanilla. Scrape down sides. Dough will looked curdled. Gradually beat in flour just until evenly mixed. If dough is very soft, refrigerate 30 minutes.
Place the pistachios in a wide shallow bowl. Scoop about 1 tbsp (15 mL) of dough and form into a 1 in (2.5 cm) ball. Roll dough ball in pistachios until coated. Place on a parchment-paper-lined or greased baking sheet. Repeat with the remaining dough and pistachios. Using your thumb, pinkie finger or handle of a wooden spoon, press a shallow indent in the centre of each cookie.
Bake in centre of oven until lightly golden on underside, about 14 minutes. Cool completely. If made ahead, cookies will keep well, stored in an airtight container at room temperature, for up to 2 days (or frozen for up to 2 months).
Just before serving, fill each thumbprint cookie with about 1?2 tsp (2 mL) jam or other filling.
Calories 105, Protein 2g, Carbohydrates 11g, Fat 7g.
These buttery bites are a real crowd pleaser. Use your favourite cookie coating and filling, or mix and match (in a batch) for variety.
To make ganache, chop 2 oz (56 g) dark chocolate (or 2 squares). Place in a bowl. Microwave 1?4 cup (50 mL) whipping cream until hot, 20–30 seconds. Pour over chocolate. Stir until evenly mixed. Cool completely.
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