Sourdough Thumbprint Cookies
These sourdough thumbprint cookies are a buttery shortbread cookie filled with your favorite jam. They are easy to make and sure to be a hit during the holidays.
Equipment
- 1 Stand mixer or large bowl with hand mixer
- Measuring cups and spoons
- rubber spatula or wooden spoon
- 1 large cookie sheet
- Parchment Paper optional
- Wire cooling rack
Ingredients
- 1 cup unsalted butter 2 sticks
- ⅔ cup sugar
- 1 egg yolk
- ⅓ cup sourdough discard
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2¼ cup all purpose flour
- ⅓ cup jam such as raspberry, strawberry or apricot
- ½ cup chopped pecans optional
Instructions
- Preheat oven to 375℉.
- In the bowl of a stand mixer, cream together the butter and sugar on medium speed.
- Add the egg yolk, sourdough discard, vanilla, and salt and mix until well combined.
- Slowly add the flour and pecans on low speed until just fully combined.
- Scoop the cookie dough into approximate 1 tablespoon (about 1 inch) cookie dough balls.
- Place each cookie dough ball on a large baking sheet lined with parchment paper approximately 2 inches apart.
- Use your thumb or the back of a small spoon to make an indent in the top of each cookie.
- Use a small spoon to fill each indent with approximately ½ teaspoon (or more if you desire) of jam. If the jam is hard to work with, place it in a small bowl and microwave for 10-15 seconds to soften it.
- Bake the cookies for 18-20 minutes or until the edges appear slightly golden.
- Allow to cool completely before serving.
Nutrition
Serving: 1cookieCalories: 100kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 60mgPotassium: 18mgFiber: 0.4gSugar: 5gVitamin A: 149IUVitamin C: 0.3mgCalcium: 5mgIron: 0.4mg
Tried this recipe?Let us know how it was!