Homemade thumbprint cookies aren't just some recipe. These are cookies that my family has been making for pretty much my entire life. If you've never had them before, or had them like this, then it's time to start!
1.5 cups (218g) all purpose flour
1/2 teaspoon (1g) salt
2/3 cup (160g) butter
1/2 cup (115g) granulated sugar
2 teaspoon (10g) vanilla extract
1/2 cup (118ml) fresh lemon juice
1/2 cup (115g) sugar
1 tbsp (4g) lemon zest
1/2 cup (115g) unsalted butter
Using an electric mixer, beat unsalted butter with granulated sugar using the creaming method, for 2-3 minutes.
Add egg and vanilla extract.
In a separate bowl combine four and sea salt
Add flour and salt mixture into the butter and egg mixture. Fold until it becomes a silky dough.
Should be easy to handle but if not, let cool for half hour before molding into balls.
Roll into crushed hazelnuts, raw sugar, coconut flakes, plain, or dusted with powdered sugar.
Form into balls, recipe yields about two dozen
Roll into desired coating, into parchment lined sheet tray. Leave 1.5 inch of space in between each cookie
Using a teaspoon or your thumb, make a small indention in the middle of the raw cookie dough
Leave 30 minutes for dough to chill. Preheat oven to 375 degrees F or 190 degrees Celsius
Pop in oven for 10 – 15 minutes. Midway through the cooking process, take a teaspoon and push the middle down to maintain the shape of the thumbprints previously made.
Place in a wire rack to cool.
Adding your filling in the thumbprints once cookies have cooled down.
Stir everything constantly, do not stop. Pull and strain using a chinois, cool over ice bath.
Warm up your jam if needed to give it a looser consistency before going into the thumbprint cookies.