Does anyone else besides me get on Pinterest and look up random ingredients for ideas on how to use up whatever is in your fridge? I have cookbooks galore, but sometimes a mindless scroll through the internet is much faster.
That’s how these Strawberry Thumbprint Cookies came to be. I had some strawberry jam leftover from making a strawberry cream cake (Delicious!), and as I have a baby hopefully coming this week, I’m trying to use up whatever I can in the fridge that might possibly not last.
These little cookies are addictive, super fast to make, and use only 6 ingredients! I didn’t even need to get out my mixer for this one … although you can if you want to.
A little known fact about me: I have an egg sensitivity. I can have organic ones in moderation but non organic is a no-go for me. Just in case I feel like something sweet and happen to be out of eggs or god forbid the STORE is out of organic eggs … happens a lot actually … I like to have recipes like this when the baking bug strikes.
The other great thing about these thumbprint cookies is they make a smaller batch, about 36 cookies. I have a cookie weakness, so if there are cookies in the house, I will eat them all, sometimes before Mr. Cold Texan gets around to trying them (he doesn’t have much of a sweet tooth).
I often find myself cutting recipes in half just to save myself from … myself. Aaaaand another bonus is the flours are easily interchangeable. Almond flour is great in this recipe as is the standard gluten free all purpose mixes.
Just a forewarning though, almond flour is healthier but much higher in calories (which is good if you’re looking for a healthier option for building muscle).
Ingredients
- 1 3/4 cup all-purpose flour (gluten free or almond flour can be used as a sub)
- 1/4 tsp salt
- 3/4 cup unsalted butter at room temperature
- 1/3 cup of sugar
- 1 tsp vanilla extract
- up to 3 tsp cold water
- about 1/3 cup strawberry jam or preserves
Instructions
- In a small bowl, whisk together the flour and salt, and set aside.
- In a larger bowl, cream together the butter and sugar. When those are well combined add in the vanilla.
- In 3 parts, add the flour mixture to the butter mixture.
- The batter will be crumbly and look dry. Pick a very small amount up and try to roll it into a ball. If it does not hold together add a tsp at a time of cold water. Mixing well in between additions. You may need up to 3 tsp of water.
- To make the cookies. Preheat the oven to 350 F (180C).
- Line a couple cookie sheets with parchment paper.
- Using a teaspoon as a measure, scoop out a spoonful and roll it into a ball in your hands, then press your thumb in the middle of the ball to make a well. If the dough cracks around the edges, guide the cracks back together.
- Once all the cookie bases are formed, spoon a small amount of strawberry jam into the wells.
- Bake for 10-12 minutes.
- Makes about 36 cookies.
