Sesame Thumbprint Cookies Recipes

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

STRAWBERRY JAM THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350F and line 2 baking sheets with parchment paper or a Silpat.
• Fill a zip top or piping bag with the jam and set aside.
• In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
• Cream the butter and sugar together in the bowl of an electric mixer on medium speed until light and fluffy.
• Add the cream cheese, egg, and vanilla extract and beat until combined (about 30 seconds), scraping down the bowl as needed.
• Slowly add the flour mixture and whisk at low speed until combined, about another 30 seconds.
• Scoop out 1 1/2 teaspoons of dough (or use a #60 cookie scoop), roll the dough into balls, and lay on the prepared baking sheet. You'll want to space them about 1 1/2 inches apart.
• Lightly press the bottom of a teaspoon measuring spoon into the center of each dough ball to make a small indentation.
• Bake the cookies for 10 minutes. Make sure to only bake one sheet at a time.
• Remove the cookies from the oven and use the bottom of the teaspoon measuring spoon to reshape the indents in the cookies.
• Take your zip top/pastry bag and snip off a small corner. Pipe about a 1/2 teaspoon of jam into each cookie.
• Put the baking sheet back into the oven and bake for 12-14 minutes until golden around the edges.
• Follow the same steps for the next baking sheet!
• Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to complete the cooling process.

BENNE SEED THUMBPRINT COOKIES

Steps:

• Beat powdered sugar and butter with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes, stopping to scrape down sides of bowl as needed. Add egg and vanilla; continue beating until combined, about 20 seconds. Add flour; beat on low speed until just combined, about 1 minute, stopping to scrape down sides of bowl as needed. Cover bowl with plastic wrap; chill until firm, about 45 minutes.
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Place benne seeds in a small, shallow bowl. Using a 1 ½-inch cookie scoop (about 1 ½ tablespoons), scoop cookie dough into rounds, and roll each into a smooth ball. (You should have about 24 balls.) Roll balls in benne seeds to coat, and arrange 2 inches apart on prepared baking sheets. Using your thumb or the back of a teaspoon, gently press the center of each ball to form a ½-inch-deep indentation.
• Bake in 2 batches in preheated oven until bottoms are golden and seeds are lightly toasted, 12 to 14 minutes per batch. Remove from oven; re-press the indentation of each cookie. Transfer to a wire rack; cool completely, about 20 minutes. Transfer to a serving platter. Spoon 1 teaspoon jam into indention of each cookie.

APRICOT SESAME COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour and salt; gradually add to the creamed mixture and mix well. , Roll into 1-in. balls; roll in sesame seeds. Place 2 in. apart on ungreased baking sheets. , Using the end of a wooden spoon handle, make an 3/8-in. deep indentation in the center of each ball. Fill with jam. Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

SESAME THUMBPRINT COOKIES

Steps:

• Preheat the oven to 400 degrees F (205 degrees C).
• Cream the butter and sugar together. Add the almond extract and the salt. Stir in the flour and mix well.
• Shape tablespoonfuls of the dough into walnut-sized balls then roll the balls in sesame seeds to cover completely. Place balls on ungreased cookie sheets and flatten slightly. With your thumb, indent the center of each cookie. Fill indentations with jam or preserves.
• Bake at 400 degrees F (205 degrees C) for 10 to 12 minutes. Remove cookies from baking sheets and let cool on a rack. Store cooled cookies in an air-tight container.