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strawberry thumbprints with citrus glaze

★★★★★ 1
a recipe by
Alicia .
Watertown, WI

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.

★★★★★ 1
prep time 1 Hr 20 Min
cook time 10 Min

Ingredients For strawberry thumbprints with citrus glaze

  • 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

How To Make strawberry thumbprints with citrus glaze

  • 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.

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