Strawberry Thumbprints with Citrus Glaze

Alicia .

By
@Shezzyla

It took several times making small alterations to the original recipe that I found before I felt I had the perfect cookie that I could share with family and friends.

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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Prep:

1 Hr 20 Min

Cook:

10 Min

Ingredients

COOKIE

1 c
butter, softened
2/3 c
granulated sugar
1/2 tsp
vanilla
2 c
all-purpose flour
1 c
strawberry jam

GLAZE

1 c
confectioner's sugar
1 1/2 tsp
orange extract
2 tsp
water

Directions Step-By-Step

1
In 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.
2
Preheat 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.
3
Transfer to wire cooling racks and let cool completely.
4
Glaze:

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.
5
When 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.

About this Recipe

Course/Dish: Cookies