Les Madeleines Thumbprint Cookies |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 3 |
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I thought I was in heaven when I bit into one of these melt-in-your-mouth shortbread cookies. Thanks to Chef Romina Rasmussen of Les Madeleines Bakery in Salt Lake City for sharing the recipe. Ingredients:
1 cup finely chopped almonds |
1 1/2 cups butter, softened |
3/4 cup powdered sugar, plus |
1 tablespoon powdered sugar |
1 teaspoon vanilla |
2 1/8 cups all-purpose flour |
1 cup cornstarch |
1/2 teaspoon salt |
jam or fruit preserves |
Directions:
1. Lightly toast then cool nuts; chop until very fine and set aside ~ If using a food processor for chopping, allow nuts to cool very thoroughly before chopping them in order to avoid turning them into a paste.
2. Cream butter and sugar for 3-4 minutes in a stand mixer fitted with paddle attachment until extra light-colored and fluffy; stir in vanilla.
3. Whisk together dry ingredients; add gradually to butter mixture, stirring just until (do not overmix) dough comes together; stir in chopped nuts.
4. Chill dough if it seems too soft.
5. Form dough into 1 1/4 balls and place onto parchment-lined or ungreased baking sheets; indent the top of each ball of dough with your fingertip or with the dampened end of a wooden spoon.
6. Bake at 325° for 10-12 minutes or just until the cookies start to turn light golden-brown at the edges; remove from oven and sprinkle lightly with powdered sugar; fill each indentation with a bit of jam or fruit preserves ~ I like to use red raspberry preserves.
7. NOTES: Yield becomes 60 cookies when dough is formed into 1 dough balls. And any type of toasted and chopped nuts may be substituted for the almonds.
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