First post of September and first post for the school year! I just moved into my new house... so I haven't been able to do much cooking. I made my soft pretzels for the neighbors and my housemates two nights ago and the night before that I made double chocolate chip cookies (sadly, I don't think I'll be posting the recipe anytime soon. It's my recipe and it's pretty much under lock and key. But if you specifically approach me, I'll maybe share the recipe with you). Last night I made Thumbprint Cookies for the first Les Voyageurs potluck tonight! I had a bunch of apricot jam I needed to use up - so this was a perfect solution. I also have a lot of molasses to use up - so I may be making gingerbread muffins sometime soon.... There is a whole bunch of thumbprint cookie recipes, so I combined yummy traits from all of them to create this recipe.
Now that the school year is beginning, I won't be able to post as many recipes. I'll try and get two up a week.
- Any sort of Jam (I used apricot and strawberry)
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 12 tbsp (1 1/2 sticks) unsalted butter, softened
- 2/3 cup sugar
- 3 oz (6 tbsp) cream cheese, softened
- 1 large egg
- 1 1/2 tsp vanilla extract
- Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350F. Line 2 large baking sheets with parchment paper. Fill a pastry bag with the jam. Whisk the flour, salt, baking soda, and baking powder together in a medium bowl.
- In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the cream cheese, egg, and vanilla one at a time until combined, about 30 seconds, scraping down the bowl and beater(s) as necessary.
- Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.
- Working with heaping teaspoon of dough, roll the dough into balls and lay them on the prepared baking sheets, spaced about 1 1/2 inches apart. Make an indentation in the center of each cookie with your thumb. If you find your thumb sticking to the cookies, wet it a bit with water.
- Bake the cookies, one sheet at a time, until they are just beginning to set and are lightly browned around the edges, about 10 minutes. Remove the cookies from the oven and, working quickly, gently reshape the indentation with the bottom of a teaspoon measure. Prepare the pastry bag and carefully fill each indentation with about 1/2 tsp of the jam. Put the cookies back in the oven and continue to bake until lightly golden, 12-14 minutes.
- Let the cookies cool on baking sheets for 10 minutes, then transfer to a wire rack and let cool completely, about 30 minutes, before serving.