Name: Buttery Thumbprints
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 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

Buttery Thumbprints

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Author: Addie Gundry
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

Cook Mode Prevent your screen from going dark

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.

Find it online: https://foodgardening.mequoda.com/recipe/buttery-thumbprints/