Thumbprint Cookies

Thumbprint Cookies

Thumbprint cookies are one of the easiest cookies to make and typically remind me of the Holidays. In my opinion, they can and should be enjoyed throughout the year! These are made with a recipe for short bread which makes them just a bit more decadent. You can fill them with any flavor of Fruit Jam or even a Vegan Nutella. I decided on both.

The short bread cookie recipe was adapted from the edgyveg

Servings: makes 3 dozen medium size cookies

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Ingredients

4 cups (480g) All Purpose Flour, sifted
 2 cups (4 sticks / 454g) Vegan Butter, softened
1 cup (200g) Cane Sugar 
2 tsp (10ml) Vanilla
1 tsp (5ml) Almond Extract

Fillings:

Strawberry or any Fruit Jam

Vegan Chocolate Hazelnut Spread ( I love the Nocciolata from Rigoni di Asiago)

Directions

1. Using a hand or stand mixer, mix the butter until fluffy. Add in the sugar and mix until well combined.

2.Mix in the vanilla and almond extracts.

3.Gradually add the flour, one cup at a time, mixing until incorporated. Be careful to not over mix.

4.The dough should be slightly tacky but easy to handle. If it’s too wet, add a little more flour.

5.Wrap the dough in plastic wrap and freeze for 15 minutes.

6.Roll about 2 tablespoons of dough into a ball and place it on a lined baking sheet. Use the back of a teaspoon to press an indentation into the center to create a “thumbprint.”

7.Fill each cookie with 1 teaspoon of filling and bake at 325°F for 16–18 minutes, or until lightly browned.