Strawberry Thumbprints with Citrus Glaze
I was always intimidated by making these kind of cookies, they seem so labor intensive, but they are actually pretty simple, just have to have a little bit of time.
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- 1 c
- butter, softened
- 2/3 c
- granulated sugar
- 1/2 tsp
- 2 c
- all-purpose flour
- 1 c
- strawberry jam
- 1 c
- confectioner's sugar
- 1 1/2 tsp
- orange extract
- 2 tsp
1In a mixing bowl, beat butter with an electric mixer for about 30 seconds. Add sugar and vanilla and beat until well combined.
Beat flour in 1/2 cup increments, as much as you can with the mixer. Stir in the remaining flour.
Cover and chill approx 1 hour, until the dough is easy to handle and roll into balls.
2Preheat oven to 350 degrees. DO NOT grease cookie sheet.
Roll dough into approx 1 inch balls and place on cookie sheet about 2 inches apart. Using your thumb, gently press an indentation into the center of each cookie.
*I found that to keep the dough from sticking to your thumb, very lightly wet your thumb and press down in the center.*
Spoon about 1/4 to 1/2 teaspoon of jam into the indentation of each cookie.
*optional: sprinkle a tiny bit of sugar over the jam. I don't do this as the jam, cookies and glaze have enough sugar in them already*
Bake about 10 minutes, the bottoms will be a light golden brown when done.
3Transfer to wire cooling racks and let cool completely.
Mix the powdered sugar, flavoring and about a teaspoon of water at a time until you get a good drizzling consistency. You don't want it too runny, so start slow with the water.
To drizzle, I use a piping or zip lock bag with the end cut very small.
5When cookies are cooled, drizzle the glaze over them.
Store in an airtight container, using wax paper or parchment between layers of cookies.
I recommend storing in the refrigerator to keep them tasting best.