These butter cookies, also referred to as “thumb prints,” are similar in taste and texture to shortbread cookies and can be filled with your favorite jam, jelly or preserves. For a chocolate butter cookie, add another 1/4 cup flour in step 2 and drizzle in 1/2 cup of melted dark chocolate at the end of step 2.
A friend’s mother gave me this recipe when I was 17 years old (thank you Marlene) and she played a large role in inspiring me to become a chef.
Butter CookiesCourse: CookiesDifficulty: Easy
1 cup unsalted butter, softened
2/3 cup granulated sugar
2 egg yolks
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
jelly, jam or preserves of your choice
- Preheat the oven to 350 degrees.
- Cream together the butter and sugar. Mix in the egg yolks and vanilla, followed by the flour, mixing well until a ball forms.
- Roll into small balls (we use a #40 ice cream scoop to portion cookies) and press thumb into center. Place about 1 inch apart on a baking sheet lined with a nonstick baking mat or on a lightly greased baking sheet.
- Fill center with any flavor jelly, jam or preserves.
- Bake for 15–18 minutes or until lightly browned around the bottom. Transfer the cookies to cooling racks to cool.