Thumbprint Cookies 指印饼干

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Instructions

 

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  Start by preparing and weighing all the ingredients needed.
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  First cut butter into small cubes. This makes combining butter with other ingredients easier. Leave to soften to room temperature (about 20 minutes).
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  Then, toast the walnuts in an oven preheated to 180 degree C for about 8 to 10 minutes until they are nicely brown. Toasting brings out the flavour of the nuts.
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  Let the walnuts cool and then finely chopped the walnuts.
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  Put the chopped walnuts in a shallow bowl and set aside.
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  Separate one egg into yolk and white.
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  In a separate bowl, whisk together the all-purpose flour and salt. And we're ready to make the cookies.
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  Start by making the cookie dough. Beat the softened butter in a stand mixer with a paddle attachment until nice, creamy and smooth.
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  Then, add in sugar and beat until its light and fluffy (2 - 3 minutes). This is to give it a lighter texture cookie.
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  Next, add in the egg yolk.
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  Also, add in vanilla extract and beat everything together.
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  Next, add in the flour mixture.
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  Beat the flour mixture until a batter is formed. Scape down the sides. And we're done with the cookie dough.
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  Then, as this batter is quite soft, put the cookie dough in a bowl, cover with cling wrap and chill in refrigerator for about half an hour. (Just to get it firm enough to roll easily).
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  When the cookie dough has been chilled, preheat oven to 180 degree C (350 degree F).
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  Line a baking sheet with parchment paper.
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  Put the egg white in a large bowl and whisk it until it's nice and frothy.
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  Pour it into another shallow bowl and set aside and we're ready to roll the chilled cookie dough.
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  Using a tablespoon, weight each dough to 15g and roll into balls. You will have 20 balls. Weighing ensures the balls are of the same size and will bake evenly and the same amount of time.
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  Then roll the dough ball in the whisked egg white. The egg white acts like a glue.
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  Next, roll the glued ball in the chopped walnut, to cover them so that the nuts will stick to the dough.
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  Then, put the rolled ball on the lined baking sheet. Continue to do the same for the rest of the dough balls. Evenly space them on the baking sheet.
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  Next, using your thumb or something round, make an indentation into the centre of each cookie dough.
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  Fill each indentation with the raspberry jam using a small spoon or a filled piping bag. Do not overfill, just a little above the indentation so it will not flow over the sides when baked.
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  Continue to pipe until all the cookies are filled with jam.
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  Then, bake in the preheated oven for 12 to 15 minutes until the edges of cookies are golden and the nuts have browned. Just touch the cookies and they should be firm when done.
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  Remove the baking sheet from oven and cool on wire rack.
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  Then transfer the thumbprint cookies to another cooling rack to cool completely. And we're done!
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  These buttery soft yet crunchy cookies are to be enjoyed, with a cup of freshly brewed coffee or tea.
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  When cooled, dust with some icing sugar for a more festive look, if desire. An all time favourite for the holiday season. As always, ENJOY!