Thumbprint cookies

30
Servings
40m
Prep Time
20m
Cook Time
1h
Ready In

Recipe: #38376

March 24, 2022



"These specify raspberry jam but any berry jam will work well. Recipe source: Bon Appetit (03/22)"

Original recipe yields 30 servings
OK

Nutritional

  • Serving Size: 1 (37.4 g)
  • Calories 76.4
  • Total Fat - 2.1 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 31.3 mg
  • Sodium - 1973.7 mg
  • Total Carbohydrate - 12.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 7 g
  • Protein - 2.8 g
  • Calcium - 44.2 mg
  • Iron - 0.8 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375 degrees F.

Step 2

In a bowl whisk together the dry ingredients (flour - salt). In the bowl of an electric mixer fitted with a paddle attachment on medium speed beat the next 5 Ingredients (egg - extract) until light and fluffy (3 minutes or so). Add the tahini and beat until combined. Reduce speed to low and add the dry ingredients in two additions, beating well after each addition. Cover bowl and refrigerate for 30 minutes.

Step 3

In a dish or pie pan mix the sesame seeds together.

Step 4

Scoop out dough by the tablespoonfuls and roll into balls. Roll each ball in the sesame seeds. Place sesame seed coated balls on parchment lined cookie sheets, 2 inches apart.

Step 5

Bake for 6-8 minutes; remove from oven and with handle of a whisk or wooden spoon press halfway into the center of each cookie to create a well for the jam. Place 1/2 teaspoon jam in each indentation in each cookie. Return cookie trays to oven, rotating baking trays and bake for 6-8 more minutes or until they are golden around edges and jam is beginning to set. Let cookies cool on baking sheets. They will firm up after cooling.

Step 6

***Cookies can be baked one day ahead and stored in an airtight container at room temperature.

Tips & Variations


No special items needed.

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