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Recipe of the Week: Thumb Print Cookies

Brea Lucci ’13, Staff Writer 

thumbprintcookiesGrowing up I always enjoyed making these cookies because it meant that I could press my thumb into the dough to make space for the delicious jam that would soon be baked into the cookie. This recipe is easy and fun for all ages!

3 1/2 cups flour1 cup sugar

1 teaspoon of pure vanilla extract

3 sticks of unsalted butter

1/4 teaspoon salt

Powder sugar for decoration

Jar of strawberry, raspberry or orange jam (homemade jam is preferred)

Make sure that all the ingredients: eggs, jam, butter are all room temperature to make it easier for the ingredients to mix together. Preheat the oven to 350 degrees and get a big bowl to mix butter, sugar, and vanilla. In a separate bowl have the flour and salt. Slowly incorporate the bowl with the flour and salt with the big bowl with the other ingredients. Mix everything together and get into a dough type texture. Take parchment paper and dump the mixture onto the parchment paper and roll to make flat disk shape, no exact measurement for flattening the mixture. Then cover in plastic wrap and leave in fridge between 30-40 minutes.

After the dough chills roll the dough into ball shapes; I like to use mini ice-cream scoops because its the perfect way to measure without worrying too much. Make sure you have an ungreased cookie sheet and press your thumb lightly into the middle of the dough ball shape and drop add jam into the imprint of each one. Do not add too much jam so that when it bakes it overflows. Bake cookies for about 20-25 minutes until lightly golden brown on top. When cooled I like to put powder sugar on top to add a bit more sweetness and then serve.

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