This thumbprint cookies recipe is an age-old recipe that’s still a classic till today. It’s a very pretty yet simple butter cookie with a sweet touch of rose jam in the center.
How To Make Thumbprint Cookies with Rose Jelly
Ingredients
- 1/2 cup butter , softened
- 1/4 cup light brown sugar, packed
- 1 egg, separated
- 1/2 tsp vanilla extract
- 1/2 tsp rosewater
- 1/2 tsp salt
- 2 cups flour
- Nuts, finely chopped, use as needed
- Rose petal jam , or rosehip jelly, use as needed
- Powdered sugar , or shredded rose petals, for decoration
Instructions
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Preheat the oven to 300 degrees. Grease cookie sheets.
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Cream the butter, sugar and egg yolk. Add vanilla, rosewater and salt, mixing well.
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Slowly add the flour and mix very well. In a small bowl, whisk the egg white to break it down.
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Shape the dough into balls. Roll the dough balls in the egg white, then in the nuts.
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Place on the cookie sheet about 2 inches apart. Bake for only 5 minutes.
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Remove the cookie sheet from the oven and use your thumb to make a dent in the top of each cookie. Put a dollop of jam or jelly in each thumbprint.
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Return the sheet to the oven and bake for another 8 minutes.
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Remove finished cookies gently from the cookie sheet and allow them to cool.
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Serve dusted with powdered sugar or with shredded rose petals sprinkled on top, if desired.
Nutrition
- Sugar: 12g
- :
- Calcium: 6mg
- Calories: 123kcal
- Carbohydrates: 12g
- Cholesterol: 17mg
- Fat: 4g
- Fiber: 1g
- Iron: 1mg
- Potassium: 17mg
- Protein: 1g
- Saturated Fat: 3g
- Sodium: 52mg
- Vitamin A: 128IU
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