Tuesday, April 19, 2011

Thumbprint Cookies

I seldom bake cookies~as I feel that unlike bread/cake, I can't eat them as a meal.
So it's just a sugar loaded snack for me =p
I decided to bake this because of the low sugar content in the recipe. 
Presenting my thumbprint cookies...!
the recipe only uses 50g of caster sugar!
And I substituted them with demura sugar~ 

& the jam that I used is healthier.. I hope..  =)
It only uses 100% fruits and no additional sugar..

Filled with real berries!

They tasted nice, with a hint of butter...
Very crunchy too...!

I used the leftover dough to make some without almonds.
It's another kind of bite, crispy!

The weather is pretty warm these 2 days,
remember to drink more water and rest well!  =)


Thumbprint Cookies

 113g Unsalted Butter

50g Caster Sugar

1 Egg

1/2 tsp Vanilla Extract ( I used 1tsp vanilla essence)

1/8 tsp Salt

130g All Purpose Flour

100g Chopped Almonds (toasted and cooled)

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.
3. In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
4. In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch (2.5 cm) balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch (2.5 cm) apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/2 teaspoon of jam.
5. Bake for about 13 - 15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and allow cookies to cool on pan for 5 minutes then place them on wire rack to cool completely.


Recipe source from : Joy of Baking


  1. Hi, thanks for your wishes to my sister, so nice of you. Not I don't want to let her know my blog, but she is totally don't know how to operate computer and not even know what is a blog , hehehe....
    This cookie look easy to make and I bet it taste good too.

  2. Very delicious cookies! Love the way you coated it with almond nibs!

  3. Love the fact that you are using good quality jam for these cookies. With chopped almond, they look very delicious.

  4. looks great! Me too using the same jam :)

  5. they look too pretty! now im willing to forgo the fact that these have calories in them.....:P

  6. I don't bake cookies much either, but its more because of the high butter content than the sugar for me ;) Your cookies look delicious- especially with the chopped almonds!

  7. I also seldom bake cookies except during festival season. I love thumprint cookies, next time can try this recipe. Thanks for shairng!

  8. Pretty cookies! They look cute and inviting.

  9. I don't bake very often too, especially because I prefer savoury than sweet. But from time to time I crave for something sweet.
    Your thumbprint cookies look pretty and what I like most is of course that they're quite light!

  10. Hi all..I would like to thank everyone for the kind comments =)
    these cookies are really nice!! definitely worth a try!! it tasted even nicer the next day!