- Yield : About 40
- Servings : 40
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 1:30 h
Thumbprint cookies can be made with a variety of toppings from the chocolate filling shown to your favorite jam or preserves.
The lighter colored cookies were made with butter versus margarine in the other photos. Margarine has added color to make what is essentially shortening look like butter. You can use butter or margarine in this recipe. The number of calories are the same. Nutritional differences using butter are less trans fat, but higher saturated fat (about 3 grams per cookie).
These cookies have about 40 mg of sodium per cookie using salted butter. Using unsalted butter reduces sodium to less than 10 mg per cookie.
Use 1 large egg instead of two egg yolks.
- The dough will be stiff. When using a hand mixer, a spoon can make adding the flour in Step 3 easier.
- If the chocolate frosting is too stiff to run off the spoon, thin it by adding 1 to 2 tablespoons (15 -30 ml) warm water.
About Chocolate Chips
Chocolate chip quality varies considerably per brand. Some brands melt better than others. Other brands are formulated to be used whole in cookies and other recipes and have a thick, grainy consistency when melted even at low heat. You may have to experiment with several brands to find one that produces consistent results.
This is one area where you get what you pay for. Bargain brands, made with ingredients other than cocoa, usually do not melt smoothly.
Other Cookie Recipes
- 1 cup (225 g) butter or margarine, softened
- 2/3 cup (130 g) granulated sugar
- 2 egg yolks (large eggs)
- 1/2 teaspoon (2.5 ml) pure vanilla extract
- 2 1/4 cups (290 g) all purpose flour
- Non-stick cooking spray or parchment paper
- For Chocolate Frosting
- 1/2 cup (90 g) semi-sweet chocolate chips
- 1 tablespoon (15 ml) butter or margarine
Method of Preparation
In a stand mixer or large bowl and hand mixer cream butter and gradually add sugar beating until light and fluffy.
Add eggs yolks and beat until mixture is uniform in color and consistency. Stir in the vanilla on low to medium speed.
Add the flour mixing until well combined.
Cover bowl with plastic wrap and chill dough at 1 to 2 hours.
Preheat oven to 300°F (150°C). Light coat three 12x18 baking sheets nonstick spray or line with parchment paper.
Shape dough into 1-inch (2.5 cm) balls and place about 2-inches apart on baking sheets. Press thumb into each cookie about a 1/4 inch to form an indentation.
Bake 20 to 25 minutes but do not brown.
Heat chocolate and margarine in a microwave oven on half power 2 to 3 minutes or in a heavy sauce pan over low heat stirring constancltly until chocolate melts and and frosting is a uniform consistency. The frosting should be soft enough to drop from a spoon and hold its shape.
Place about 1/2 teaspoon (2.5 ml) in each indentation. If cookies will be stored for later, refrigerate in a single layer, 1 hour to harden the frosting. Cookies can then be stacked and refrigerated or frozen.
This information is per serving.
Calories from Fat48
Serving Size1 cookie