Blueberry Thumbprint Cookies
- Total Time: 1 hour 20 mins
- Yield: 18 cookies 1x
Description
This recipe shows restraint with the sugar to let the naturally tart flavor of the blueberries shine.
Ingredients
Cookie Dough:
- 110g butter, at room temperature
- 1/4 cup (60 ml) sugar
- 1 egg yolk
- A pinch of salt
- 1 tsp vanilla powder
- 1 cup and 2 tbsp whole wheat flour
Blueberry Jam Filling:
- 1 cup (240 ml) blueberries
- 1 tbsp (15 ml) sugar
- 3 tbp water
- 1 tsp lemon juice
Instructions
- Preheat oven to 180C.
- Whisk butter nad sugar until fluffy.
- Beat yolk and add into the mixture, mix.
- Add in flour and salt and mix.
- Chill it for 30 minutes before shaping.
- Line an oven tray with parchment paper.
- Make small balls from the dough, place them in the tray.
- Press on each cookie with your thumb to make dents.
- Bake 15 minutes until golden.
- Let them cool.
- Crush blueberries with hands and sprinkle sugar on it.
- Add in water and cook in a pot over medium low heat.
- Let it boil for about 20 minutes.
- Add in lemon juice and cook until it gets thicker.
- Let it cold and fill cookies with the jam.
- Prep Time: 45 mins
- Cook Time: 35 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
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Frequently Asked Questions
Why does the dough need to chill for 30 minutes before shaping?
The dough is made with 110 g of room-temperature butter, which makes it quite soft straight out of the bowl. Chilling for 30 minutes firms the butter back up so the dough can be rolled into neat balls and hold a clean thumbprint indentation without spreading in the oven.
The jam is made from scratch — when should it go into the baked cookies?
Both the baked cookies and the homemade blueberry jam (cooked for about 20 minutes with 1 tbsp sugar, 3 tbsp water, and 1 tsp lemon juice) need to cool completely before assembly. Filling warm cookies with hot jam will cause the jam to run out of the thumbprint wells and make the cookies soggy.
The excerpt says this recipe shows restraint with sugar — how sweet will the cookies be?
The dough uses only ¼ cup (60 ml) of sugar for 18 cookies, which keeps the shell lightly sweet and lets the naturally tart blueberry jam filling take centre stage. The homemade jam also uses just 1 tbsp of sugar, so the finished cookies are pleasantly restrained rather than cloying. 
