There’s something about thumbprint cookies that just feels so nostalgic to me. My Nani used to make them, and as a kiddo I loved eating all of the cookie around the edges first, and then eating that bit of jam at the end. Yum!
We threw a baby shower for one of my favorite couples not too long ago, and all of the organizers whipped up brunchy finger foods, creating one sweet dish and one savory. I’m a little bit obsessed with thumbprint cookies lately, since my friend Sally made them. Obviously, shortbread was in order, and I decided to do two kinds: one sweet (recipe below) and one savory (recipe here!).
Lavender Shortbread Thumbprint Cookies with Orange Marmalade
If lavender’s not your thing, you can skip it for a more traditional shortbread.
Makes 27-30 cookies
- 1 1/2c Earth Balance
- 1 cup organic sugar
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 cup dried lavender (perhaps left over from making lavender simple syrup?)
- 1/4 teaspoon salt
- 1 cup orange marmalade
1. Cream together the Earth Balance with the sugar, and then add the vanilla.
2. Add the flour, lavender, and salt, mixing well until you have a nice dough, then stick the dough into the refrigerator for 30 minutes to an hour.
3. Once the dough is chilled, preheat the oven to 350F.
4. Form the mixture into balls about 2 tablespoons at a time. Flatten each ball, and then (you guessed it!) use your thumb to make a little dent in each cookie. Spoon orange marmalade into the center of each cookie to fill in the dent, and place your cookies on ungreased cookie sheets. Bake for 20-25 minutes, or until the cookies look golden brown.
Once your cookies are all baked, you want them to cool completely before you store them. If you have to do more than one layer to store your thumbprint cookies, I recommend sticking a piece of natural wax paper in between, so the cookies won’t stick to each other.