Original recipe link (原版食譜): Thumbprint Cookies
Ingredients 食材
- 1 cup (226g, 2 sticks) unsalted butter softened to room temperature 無鹽奶油
- ⅓ cup (70g) sugar 糖
- ⅓ cup (70g) light brown sugar, tightly packed 紅糖
- 1 large egg yolk 大蛋黃
- ¾ teaspoon vanilla extract 香草精
- 2 ¼ cup (280g) all purpose flour 中筋麵粉
- 2 teaspoons cornstarch 玉米澱粉
- ½ teaspoon salt 鹽
- ½ cup sugar for rolling (optional) 糖
- ⅓ cup (105g) jam or preserves the flavor of your choice 果醬
Instructions 作法
- Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy.
- Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).
- Add egg yolk and vanilla extract and beat well.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- With the mixer on low speed, gradually add flour mixture to wet ingredients until completely combined. This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl. If it starts to strain your mixer you can use your hands to finish working the dough together.
- Scoop cookie dough into 1 Tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking). place cookies at least 2" apart on a parchment paper-lined cookie sheet. Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
- Transfer cookie dough to the freezer and chill for 30 minutes.
- Once the dough is done chilling, preheat the oven to 375 F (190C) and place your jam in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until the jam is not hot but is no longer firm and is easy to stir. Spoon jam into each thumbprint, filling each indent to the brim.
- Once the oven is preheated, and bake on 375 F (190C) for 11 minutes or until edges are just beginning to turn golden brown. Allow cookies to cool completely on the baking sheet before enjoying.
- 將奶油放入立式攪拌機的碗中（您可以使用大碗和電動手動攪拌機），攪拌至光滑細膩狀。/li>
- 刮下碗側面的奶油，加入糖，然後攪拌，逐漸將攪拌器速度提高到中高，直到成分充分混合（約 30-60 秒）。
- 加入蛋黃和香草精，攪拌均勻。
- 在另一個碗中，將麵粉、玉米澱粉和鹽攪拌在一起。
- 在攪拌機裏用低速將麵粉混合物逐漸加入濕原料中，直到完全混合。這個麵團看起來很乾而且很容易碎，所以一定要偶爾停下來刮擦碗的側面和底部。如果攪拌機開始過度吃力，您可以用手來完成麵團的加工。
- 將餅乾麵團舀成 1 湯匙大小的球，然後搓滾得很好（使麵團呈圓形，餅乾麵團中沒有裂縫 - 這將有助於防止破裂）。將餅乾放在鋪有烘焙紙的烤盤子上，間隔至少 2 英寸。用拇指或茶匙的圓形背面輕輕地在餅乾麵團的中心壓出一個凹痕。重複直到所有麵團都用完。
- 將餅乾麵團轉移至冰箱並冷藏 30 分鐘。
- 麵團冷卻後，將烤箱預熱至華氏 375 度（190 攝氏度），然後將果醬放入可用於微波爐的小碗中。 短暫加熱（約 5-10 秒）或直到果醬不熱但不再堅硬且易於攪拌。用湯匙將果醬放入每個凹痕中，將每個凹痕填滿。
- 烤箱預熱後，在 375 F (190C) 的溫度下烘烤 11 分鐘，或直到邊緣開始變成金黃色。讓餅乾在烤盤上完全冷卻後再享用。
Recipe 食譜