A: Friday night jam session.

I love thumbprint cookies. I love them because they’re so very simple, extremely pretty, while maintaining their kitsch retro status all at the same time. They’re also a great way to showcase homemade jam, for what is in my view a great example of hands-on, good old-fashioned baking.

As always, it’s Dorie to the rescue.

thumbprint-cookies-003

Thumbprints For Us Big Guys (from Baking: From My Home to Yours)

Ingredients:

1 3/4 C finely ground hazelnuts

1 3/4 C all-purpose flour (whisked into the hazelnuts)

225g butter, at room temperature

1/2 C sugar

1 tsp vanilla

1/2 tsp almond extract

1 cup jam of your choice (I used my own homemade strawberry jam)

Method:

Preheat over to 180C

Beat the butter and sugar together until light and fluffy.

Add the extracts and beat to blend.

Add flour-hazelnut mixture and mix until just incorporated into the dough.

Roll 1 tsp of dough at a time between your palms and place on a baking sheet (about 3-4 cm apart).

Poke a hole (careful it doesn’t go all the way through) in the center of each biscuit with your thumb, pinkie, end of a wooden spoon or whatever comes handy (although, what is more handy than a finger?)

Bake for 15-18 minutes until slightly coloured, looking slightly underdone.

Cool for 2 mins on the sheet before transferring onto a rack and sifting icing sugar all over biscuits.

Bring the jam to a boil and remove from the heat. Fill cookie-holes with as much jam as they will hold, then a little dollop more… just to be sure.

Dorie says these make about 60. I estimated about 50, but I use standard glutton measures when deciding how big my biscuits should be, so that shouldn’t really come as a surprise to me!

I halved the recipe when I made these on Friday night (made 24), brought half to the gym on Saturday morning for my boys, left the other half at home and by lunchtime Saturday every last biscuit was GONE!

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