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.
How to Make Strawberry Thumbprints with Citrus Glaze
- 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.
- 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.
- Transfer 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.
- 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.