Thumbprint Cookies

Thumbprints are a well known baked good and are just as celebrated as the chocolate chip cookie.Every family has their own version and many have their grandmother's original recipe tucked away.Its surely a nostalgic cookie for many and this recipe version still stays true to its simplicity.

Thumbprints as many of you know, are a simple molded baked cookie that overall becomes fancy.It utilizes the basic technique of creating an indentation by pressing the thumb in the center of each cookie to later fill with your an option of jam or jelly.These cookies are a budget friendly baked treat along with being flexible when needed.Almost everything in this particular recipe can be optional,although these cookies can be quite fragile when first handle.Furthermore,it is an inexpensive treat that any beginner baker could achieve and overall will impress everyone with its appearance.

 Although, thumbprints do have their charm. It's actually what they have on the inside, is what counts.So for my own version, I went with creating a peanut butter and jam thumbprint rolled in chopped nuts and filled with three different jam flavors. To then, create a buttery peanut flavor cookie with the sweetness of fruit jam.So overall this is where you have the options to become imaginative with a recipe and see what you might come up with in your own experience.However,if your not a risk taker,then I suggest you test this recipe first and slowly ease yourself into new ideas. 

Overall,a recipe is just a loose guide to help you along the way to create your own unique treat.There is never mistakes, just experiences.

Peanut Butter Thumbprint Cookies

Adapted From Betty Crocker Cookbook New Edition 

1/4 cup packed brown sugar

1/4 cup shortening

1/4 cup butter or margarine,softened

1/4 cup peanut butter

1/2 tsp vanilla

1 large egg yolk

1 cup all purpose flour

1/4 tsp salt

1 large egg white

1 cup finely chopped nuts

About 6 tbsp jelly or jam (any flavor)

1.Heat oven to 350.With my kitchen aid stand mixer on medium speed, I creamed together brown sugar,shortening,butter,peanut butter, vanilla and egg yolk.

2.Then I stirred in the flour and salt,until combined.Then I shaped 1 inch balls, 3 dozen. 

3.In a small bowl,I whisked the egg white with a fork,slightly.With my kitchen aid chopper,I poured in 1 cup of raw almond and chopped them finely.Placing the nuts on a large plate.Then I dipped each cookie ball into the egg white and rolled each into the nuts.Placing each cookie on the ungreased cookie sheet and pressing gently with my thumb to create a indentation.

4.Then I place each cookie on the ungreased cookie sheet and pressing gently with my thumb to create a indentation.

5.Then I baked the cookies for 10 minutes, until light brown.Once they were ready to take out of oven,I quickly and gently remade the indentation, if needed.I also let the cookies cool slightly before placing them on the wire rack.Once placed,I filled each cookie with about 1/2 tsp of jam.Using blackberry,blackcurrant and fruit medley. Then I let them cool completely.