Suburban Sweets: Red, White and Blue Thumbprints

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The 4th of July is one of the most fun and exciting days of the year.  For our country’s birthday, we gather with our families and friends, barbecue our favorite foods, swim, laugh, play and top the day off with an evening of fireworks.  What could be more exciting than that?  And so, it is with trepidation that I suggest a humble cookie to help celebrate our nation’s flashiest holiday.  Perhaps because of all the day’s indulgences, I like to keep my 4th of July desserts simple; and this is one of the simplest, most widely-loved cookies I make.  A thumbprint cookie made with cream cheese, this is a soft, buttery, classic treat.  With red and blue jam for the filling, a tray of these little ones is both patriotic and charming.  Enjoy your day, and Happy Birthday, America!

Suburban Sweets: Red, White and Blue Thumbprints

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 5 dozen cookies

Suburban Sweets: Red, White and Blue Thumbprints

Ingredients

  • 1 cup butter, softened
  • 3 ounces cream cheese
  • 1 cup sugar
  • 1 egg yolk
  • 1/2 tsp vanilla
  • 2-1/2 cup flour
  • Filling:
  • Strawberry jam
  • Blueberry jam

Instructions

  1. Preheat oven to 375 F.
  2. Using an electric mixer, mix ingredients in order given, beating well after each addition.
  3. After adding the flour, beat for a few minutes until thoroughly combined.
  4. Roll dough into teaspoon-sized balls (the dough should come together easily; if it doesn’t, mix it some more.) Place the dough balls on a cookie sheet. Press thumbprint (actually pointer finger works better since these are rather small cookies) into each ball and fill with small spoonful of jam. For red, white and blue effect, use strawberry and blueberry jams.
  5. Bake for 10 minutes. Cool for 5 minutes on baking sheet before transferring to cooling rack.
  6. Makes 5 dozen cookies.
http://food.lohudblogs.com/2014/07/03/suburban-sweets-red-white-blue-thumbprints/

 

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About Author

Suburban Sweets columnist Josephine D’Ippolito is a baking enthusiast whose passion began more than twenty years ago, when, on a whim, she and her college friend made a single batch of cookies from scratch. One husband, three children and thousands of cookies later, Josephine enjoys the creative and culinary process of baking more than ever. Older, wiser and slightly more health conscious, she tends to justify her habit by making her desserts on the tiny side. Quite possibly her favorite day of the year is her annual cookie exchange held each December, when she gets to revel in the talent and sweetness of her dearest family and friends.

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