Thumbprint Cookies
PRESSED MARZIPAN THUMBPRINT COOKIES
Makes about 20 cookies
Recipe by Bake from Scratch
These thumbprints are light and bright like the fresh fallen snow of winter and ornate enough to rival even the loveliest snowflake. The buttery, shortbread-like cookies get a spike of homemade almondy Marzipan, and a dollop of white chocolate filling adds the perfect hint of sweetness to round out their flavor.
⅔ cup (150 grams) unsalted butter, softened
¼ cup (50 grams) granulated sugar
⅓ cup (100 grams) Marzipan (recipe follows), room temperature
1 large egg yolk (19 grams), room temperature
½ teaspoon (3 grams) vanilla bean paste
2 cups (250 grams) all-purpose flour
¼ teaspoon kosher salt
White Chocolate Ganache (recipe follows)
Garnish: holiday sprinkles
1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add Marzipan, and beat until well combined. Beat in egg yolk and vanilla bean paste.
2. In a medium bowl, sift together flour and salt. With mixer on low speed, add flour mixture to butter mixture in two additions, beating until combined after each addition.
3. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes or up to overnight. (If refrigerating overnight, let dough stand at room temperature for about 15 minutes before rolling.)
Preheat oven to 325°F (170°C). Line baking sheets with parchment paper.
