Double Thumbprint Cookies
- Preheat oven to 375 degree F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
- Shape dough into 3/4-inch balls. For each cookie on an ungreased or parchment paper-lined cookie sheet place 2 dough balls side by side with one side touching. Press thumbs into each ball to form an indentation in each. Press in center of each with thumb and taper bottom of cookie with fingers to form a heart shape. Repeat with remaining dough balls, leaving about 2 inches between cookies.
- Bake for 7 to 9 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack. While warm, fill each indentation with jam or preserves (if necessary, snip any large pieces of fruit). Cool completely. Makes about 30 cookies.
From the Test Kitchen
Place filled cookies in a single layer in covered storage containers and store at room temperature up to 3 days or freeze up to 3 months.
Nutrition Facts (Double Thumbprint Cookies)
- Per serving:
- 81 kcal cal.,
- 3 g fat
- (2 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 16 mg chol.,
- 74 mg sodium,
- 11 g carb.,
- 0 g fiber,
- 5 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
tgene39 101 Days Ago
LOL those are going to be some very overcooked cookies if baked for 7 hours.... also my electric bill will be sky high.
Diane Short 827 Days Ago
Gee, I don't know what happened; I followed the directions exactly, but after the first hour all that was left was some black smudges on the pan.