Looking for a new cookie recipe to bake this holiday season? Arcadia neighborhood’s Jewel’s Bakery and Cafe shares their Thumbprint cookie recipe in this month’s Arcadia News.
-½ cup unsalted butter, room temperature
-¼ cup granulated sugar
-1 large egg, seperated
-½ teaspoon pure vanilaa extract
-1 cup all purpose flour
-⅛ teaspoon salt
-¾ cup hazelnuts, almonds, pecans or walnuts, toasted and finely chopped
-¼ to ½ cup raspberry jam
-In the bowl of your electric mixer (or with hand-held mixer), beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg yolk and vanilla extract and beat until combined.
-In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30-60 minutes.
-Heat the oven to 350 F. Place the rack in the center of the oven. Line a baking with parchment paper.
-In a small bowl, whisk the egg white until frothy. Place the finely chopped nuts on a plate. Roll the dough into 1-inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place cookies on the prepared baking sheet, about 1 inch apart. Using your thumb or the end of a wooden spoon, make an indentation into the center of each cookie and fill it with about ½ teaspoon of jam.
-Bake for about 12-15 minutes, or until cookies are set and the nuts have nicely browned. Remove cookies from the oven and place on wire rack to cool.
Enjoy making this cookie recipe and more featured in the December Arcadia News.
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