- Yield : About 40
- Servings : 40
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 1:30 h
This information is per serving.
Calories from Fat48
Serving Size1 cookie
You can make Thumbprint Cookies with a variety of toppings using the chocolate filling shown in the photos or your favorite jam or preserves.
Using butter produces a whiter cookie versus margarine. Margarine has added color to make what is essentially shortening look like butter. You can use butter, margarine, or shortening for this recipe. The number of calories are the same. Nutritionally, cookies made with butter are higher in saturated fat (about 3 grams per cookie). To reduce the amount of saturated fat and still retain a buttery flavor, replace half of the butter with margarine or shortening.
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.
- Replace half or all of the butter with vegetable shortening.
- Replace vanilla extract with almond or mint.
- The dough is stiff. If your hand mixer slows down or stalls, use a spoon to add the flour in Step 3.
- 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 from brand to brand. Some brands melt better than others. Chocolate chips formulated to be used whole in cookies and other recipes can produce a thick, grainy consistency when melted even at low heat. You may have to experiment with several brands to find one that produces consistently smooth results. I’ve had consistent results using Ghirardelli 60% Cacao baking chips. They are made for melting.
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 extract on low to medium speed.
Add the flour mixing until well combined.
Cover bowl with plastic wrap and chill dough 1 to 2 hours or overnight.
Preheat oven to 300°F (150°C). Lightly coat three 12x18 baking sheets with 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 constantly until chocolate melts and and frosting is a uniform consistency. The topping should be soft enough to drop from a spoon and firm enough to 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 chocolate. Cookies can then be stacked and refrigerated or frozen.