Italian Thumbprint Cookies
Indulge in the buttery, melt-in-your-mouth charm of Italian Thumbprint Cookies, a timeless treat perfect for any occasion. These delicate cookies feature a tender shortbread base infused with the warm notes of vanilla and almond, making each bite irresistibly flavorful. Their signature thumbprint is filled with jewel-like dollops of fruit jam—raspberry, apricot, or strawberry—adding a tangy-sweet burst of flavor that perfectly complements the rich, buttery dough. Finished with a light dusting of powdered sugar, these elegant cookies are as beautiful as they are delicious. Quick to prepare in just 35 minutes, this recipe yields 24 cookies that are ideal for holiday cookie trays, dessert spreads, or a simple afternoon snack with your favorite cup of coffee.
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Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 280 grams all-purpose flour
- 0.25 teaspoon salt
- 120 grams fruit jam or preserves (e.g., raspberry, apricot, or strawberry)
- 30 grams powdered sugar
Directions
Step 1
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Step 3
Add the vanilla extract and almond extract to the butter-sugar mixture and mix until well combined.
Step 4
In a separate bowl, combine the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Step 5
Using a small cookie scoop or your hands, roll the dough into 1-inch balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 6
Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
Step 7
Fill the indentations with a small amount of fruit jam or preserves, being careful not to overfill.
Step 8
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Step 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 10
Once the cookies are fully cooled, dust them generously with powdered sugar for a festive finish. Serve and enjoy!
Nutrition Facts
| Serving size | 763.8 grams (763.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3481 |
| Total Fat 196.50g | 252% |
| Saturated Fat 113.40g | 567% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 500mg | 167% |
| Sodium 658mg | 29% |
| Total Carbohydrate 422.30g | 154% |
| Dietary Fiber 8.80g | 31% |
| Total Sugars 190.50g | |
| Protein 30.50g | 61% |
| Vitamin D 0IU | 0% |
| Calcium 99mg | 8% |
| Iron 14mg | 76% |
| Potassium 478mg | 10% |
Source of Calories