| Level: | Easy |
| Total: | 3 hr |
| Prep: | 1 hr 15 min |
| Inactive: | 1 hr 10 min |
| Cook: | 35 min |
| Yield: | about 36 cookies |
Ingredients
- 2 sticks unsalted butter, at room temperature
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 3/4 cup superfine sugar
- 1 large egg
- 1/3 to 2/3 cup jam
Instructions
- Line 2 baking sheets with parchment paper. Melt the butter in a small skillet or saucepan over medium heat. Cook, swirling the pan, until brown flecks appear and the butter smells nutty, about 7 minutes. Pour into a heatproof bowl. Freeze, stirring occasionally, until the butter is spreadable, 35 to 40 minutes. Meanwhile, whisk the flour, baking powder, cardamom and salt in a medium bowl; set aside.
- Beat the browned butter and 1/2 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together.
- Roll the dough into 1-inch balls, then roll in the remaining 1/4 cup sugar. Arrange about 1 1/2 inches apart on the prepared baking sheets. Use the handle of a wooden spoon to indent the centers, pinching together any large cracks (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Fill each indentation with 1/2 to 1 teaspoon jam. Bake, switching the pans halfway through, until the cookies are set and lightly browned on the bottom, 20-25 minutes. Let cool completely on the baking sheets.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 100 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 19 mg |
| Sodium | 25 mg |
Reviews
Excellent flavor! Old fashion real cookies!
These were scrumptious! Especially right out of the oven. Yummy. I followed the recipe exactly, and I didn’t have the burning issues some reviewers did. I think the parchment paper really makes a difference, as does swapping the racks halfway through baking. Will be making these again for sure!
The long time to make this recipe is worth it. I make this cookies last Sunday for a Christmas party and everyone was delight it with them.
Wish I had read Hilary H’s review before I started these cookies, but nooo… I was so excited to try a new thumbprint cookie recipe that I dove right in! Timing is way too long or temp is way too high. With all the advance work ( browning, freezing and stirring the butter, forming, sugaring, poking holes and filling with jam…messy at best…then chilling cookies prior to baking) requires a substantial amount of time. My cookies burned too. What a waste of ingredients, especially the half-pound of butter! Food Network, have you anything to suggest?
The cooking time/temp is off on this recipe. I just spent the last hour and a half making these cookies, and unfortunately 25 minutes at 375 degrees hammered my poor cookies. They are fried, as in dark brown and a total loss. If you choose to make these, make sure you start checking at 10-15 minutes. Best of luck. Also, they need more salt.