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Buttery Thumbprints
These colorful cookies really brighten up a dessert spread. I love picking out a few different jam flavors and colors to create a wide assortment to offer guests. It’s so easy to present so many different varieties!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Makes 36 cookies 1x
- Category: Bakery
Ingredients
Scale
- 2 1/2 cups all-purpose flour, plus extra for flouring hands
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1 1/4 cups sugar
- 3/4 cup vegetable shortening, softened
- 1/2 cup buttermilk
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 cup jam or jelly of your choice
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, combine 2 1/2 cups of the flour, the baking powder, nutmeg, cinnamon, salt, and sugar. Stir briefly to mix well. Add the shortening and mix to form coarse crumbs.
- In a small bowl or measuring cup, combine the buttermilk, eggs, baking soda, and vanilla. With the mixer running, gradually add the buttermilk mixture until a soft dough is formed.
- Using a cookie scoop, shape the dough into 1-inch balls and roll in lightly floured palms to smooth. Place on the prepared baking sheets about 1 1/2 inches apart. Use the back of a measuring spoon to make “thumbprint” depressions in each cookie and fill with 1/2 teaspoon of the jam or jelly.
- Bake for 12 to 15 minutes.
- Cool on the baking sheets for at least 5 minutes, then transfer to a wire rack to cool completely. Serve.
