Valentine’s Day is right around the corner, so I decided to try to find a new recipe to celebrate it. There are so many different recipes for Valentine’s Day, from main dishes to desserts, but I ultimately decided to try a thumbprint cookie recipe.
Thumbprint cookies are delicious with a buttery, shortbread-like base, and sweet jam or jelly baked into the center.
The original recipe called for raspberry jam, but because I didn’t have any, I used blueberry jam for some of the cookies and cherry jelly for the rest.
Any jam or jelly will work in thumbprint cookies, but if the jam or jelly is too thick to spoon easily into the cookies, heat in a saucepan over low heat until you reach the desired consistency.
The original recipe called for mixing the butter and powdered sugar together with a rubber spatula. I’m not sure what difference it makes, but I did follow that direction. I mixed in the rest of the ingredients with a fork, as I thought using a spatula to mix in flour would be rather difficult.
To make traditional thumbprint cookies, simply press your thumb into the center of the cookie dough ball. If you prefer only a taste of jam, lightly press your thumb to make a shallow well. If you prefer more jam, press harder to make a deeper well.
To make these cookies more Valentine’s Day themed, I used my finger to make a heart-shaped well. If you have red jam or jelly, a simple thumbprint will be fine.
The original recipe called for icing, so I did add some on my cookies. However, it is optional, and frankly, when I make these cookies again, I probably won’t add the icing, because it takes more time and isn’t necessary.
Peanut blossoms are tasty little treats that combine the amazing flavors of chocolate and peanut butter. They are very easy to make, but look quite fancy and taste great.
The baking times are subject to change as every oven is different. The original recipe said to bake the cookies for 10 minutes before adding the Hershey’s Kiss. After a little experimenting, I found that seven minutes worked best for me as, after baking for the extra three minutes after adding the Hershey’s Kiss, the cookies were the perfect golden brown. When the top begins to crack, that’s the time to add the kiss.
Happy Valentine’s Day.
Francesca Ullmer, the second child of a large homeschooled family, is from the Krakow area. She enjoys baking, reading, knitting, raising goats, and entering numerous items in the Oconto County Fair.
Thumbprint Cookies
1/3 cup powdered sugar
1/2 cup butter, softened
1 large egg yolk
1 tsp. vanilla
1/4 tsp. fine salt
1/8 tsp. almond extract
1 1/4 cups flour
Jam or jelly
Icing:
1 cup powdered sugar
1 tbsp. milk
Food coloring, optional
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Mix butter and powdered sugar together with a rubber spatula until smooth. Add the egg yolk, vanilla, salt and almond extract, and mix well with a fork. Add the flour and mix just until combined. Use a tablespoon to portion dough; roll each portion in granulated sugar and form into balls. Place balls on baking sheet; flatten slightly. Use your thumb or another finger to form wells; fill with jam or jelly. Bake for 15 or 20 minutes or until light golden brown. Let rest for 5 minutes on baking sheet, then transfer to a wire rack to cool. Dust with powdered sugar, if desired. To make icing, place 1 cup powdered sugar in a bowl, add food coloring (optional), and milk a little at a time until the right consistency
Peanut Blossoms
1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 tsp. vanilla
Hershey’s Kisses
Preheat oven to 375 degrees. Sift together the flour, baking soda, and salt. Cream the butter and peanut butter until smooth. Add the sugars, egg, and vanilla; mix well. Stir in the dry ingredients. Roll into balls, and roll balls in sugar. Place on baking sheet and flatten slightly. Bake for 5-10 minutes or until tops start to crack. Place one Hershey’s Kiss in the center of each cookie; press down slightly. Bake for about 3 more minutes, until bottoms of cookies are golden brown. Cool on baking sheet for 2-3 minutes, then transfer to wire rack.
