Last week I tried making thumbprint cookies for the first time after a blog post at simply recipes. They looked simple enough to make on a week night, and I was in the mood for something tasty.
I halved the amounts mentioned in the recipe (as I had no real need for 3 1/2 dozen cookies) and the way I made them I ended up with 7, although mine were possibly a bit on the large side. Mine also took a bit longer to cook than 12-15 minutes, which I think again was down to the cookie being too big and that my oven is temperamental.
The one major change I made to the recipe stated was that I subbed some of the flour for bran, this gave me a small feeling that what I was eating was reasonably healthy (despite the fact that there was 100g of butter in them!) and it didn’t affect the taste (bran has a tendency to make cookies and muffins quite heavy). I also omitted the salt, I am sure it tastes better with it, but I prefer to limit my salt intake where I can.
In order to experiment with different types of cookie I made half my cookies with Bon Mamman Apricot Jam, and the other half with chopped mixed nuts and Nutella. (The Nutella ones by far came out the best). I noticed that my apricot cookies fell apart more, both when trying to put the “thumbprint” on them and also just generally while cooking. This could be for a few reasons, the nutella cookies were rolled in egg whites, the egg might hold it together more, or the act of rolling may make them stick together more – I am not sure.
I think I may experiment with this recipe quite a bit over the next while, as it seems such a versatile recipe that you could add almost anything sweet for toppings.
This recipe is taken almost directly from this one at simply recipes.
- 100g of butter, room temperature
- 57g of sugar
- 1 egg, room temperature
- 1/2 teaspoon of vanilla extract
- 100g of plain flour
- 40g of bran
- chopped nuts
- 1/2 tsp of jam / nutella per cookie
- Parchment paper
- Cream the butter and sugar on high speed for about 3 minutes.
- Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).
- Add the flour and bran. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 175 C.
- Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.
- Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.
- Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.