Cookies | Thumbprint Cookies Recipe

The Famous Thumbprint cookies also known as butter balls, bird’s nest cookies, or Polish tea cakes are the favorites, chosen by more than one palate. It’s that buttery texture and the delicate fruity filling what gives these cookies their unforgettable flavor. And I’m certain there is no mystery on that for any of you but what really is a mystery is their origin. Some believe it's originated in Poland others believed to have its origin in countries from Eastern Europe.

Nowadays Thumbprint cookie is a global classic that could satisfy any palate with its variety of jam and jelly flavors. And have become a favorite among all that could be enjoyed year round!-- Not to mention the perfect snack I am often enjoying these last couple of weeks. Perfect as a snack but elegant enough to be served at a fancy tea party. So once the first batch of cookies started to disappear last Saturday, I knew I had to have some more ready for this week. Especially when knowing unexpected visitors could come across any time around breakfast. I love homemade cookies, although you can perhaps eat store-bought. I think it's rather fun to make your own.

  

Thumbprint Cookies Recipe

Makes 18-20

1 ½ C. All-purpose flour/ Flour Plain

¾ C. / 6 ounces / 170 g Unsalted butter ** Butter can't be melty. Just at room temperature

2 small eggs or 1 large

¼ tsp. salt

1/3 C. caster sugar

1 tsp. vanilla essence

1 tsp. Lemon zest (optional)

¼ C. Strawberry jam --or any filling of your choice.

Preparation:

1-Preheat oven to 350 F/ 175 C. Using an electric mixer add butter and sugar in a medium bowl and mix until creamy. Add the eggs, the vanilla essence, and lemon zest and beat until combined. Set aside. 

2-In a separate bowl, whisk together the flour and salt and add this to the creamy mixture--using an electric mixer-- mix all ingredients until well combined. 

3-Make little 1 ½ inch/ 3 cm balls of dough –about 1 Tbsp.—Place on baking sheets 2 inches/ 3.5 cm apart from each other-- the cookies will spread as they bake-- Then using your thumb make an indentation into the center of each ball of dough. 

4-Bake for 10 minutes—then take out from the oven and fill each cookie with the strawberry jam. Bake for an additional 8 minutes or until golden brown around edges. Remove from the oven and transfer to a wire rack to cool. 

**If the dough is too soft to shape into balls, refrigerate for about 20 minutes.