Thumbprint Cookies
also called jam thumbprints · thumbprint · jam drops · birds nest cookies
- Bakery
- serves 24
- about 45 min
- Cookies
Three ways to read this recipe
The table
| Heat the oven to 350°F (175°C) and line two baking sheets with parchment | |||||
| 1/2 cup(113 g; softened)unsalted butter | cream | beat in | stir | coat in egg white and pecans, press a well, bake 350°F (175°C) 12 min | fill with jam |
| 1/4 cup(55 g)light brown sugar | |||||
| 1(18 g)egg yolk | |||||
| 1 tsp(5 mL)vanilla extract | |||||
| 1 cup(125 g)all-purpose flour | whisk | ||||
| 1/4 tsp(1.5 g)table salt | |||||
| 1 large(30 g; lightly beaten)egg white | |||||
| 3/4 cup(85 g)finely chopped pecans | |||||
| 1/3 cup(100 g)raspberry jam | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.
Pans and tools
Before anything else
2cream
3beat in
goes in with what step 2 made
4whisk
6coat in egg white and pecans, press a well, bake 350°F (175°C) 12 min
goes in with what step 5 made
7fill with jam
goes in with what step 6 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 12 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
5 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 45 min.
cream
not timedfrom the start
whisk
not timedfrom the start
beat in
not timedfrom the start
stir
not timedfrom the start
coat in egg white and pecans, press a well, bake 350°F (175°C) 12 min
12 minwalk away(read off the step)from the start
fill with jam
not timed12 min in
- you can walk away
- never timed
The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need baking sheets · oven
See how it is written
>> title: Thumbprint Cookies
>> category: Cookies
>> tags: jam, pecans, butter, dessert, oven
>> counters: Bakery
>> aka: jam thumbprints, thumbprint, jam drops, birds nest cookies
>> servings: 24
>> time: 45 min
>> step.3: beat in
>> step.6: coat in egg white and pecans, press a well, bake 350°F (175°C) 12 min
>> step.7: fill with jam
Heat the #oven{} to 350°F (175°C) and line two #baking sheets{} with parchment.
Cream @unsalted butter{1/2%cup}(113 g; softened) with @light brown sugar{1/4%cup}(55 g).
Beat @egg yolk{1}(18 g) and @vanilla extract{1%tsp}(5 mL) into @&(~1)creamed butter{}.
Whisk @all-purpose flour{1%cup}(125 g) and @table salt{1/4%tsp}(1.5 g).
Stir @&(~1)dry ingredients{} into @&(~2)batter{}.
Roll @&(~1)dough{} into balls, coat in @egg white{1%large}(30 g; lightly beaten) then @finely chopped pecans{3/4%cup}(85 g), press a well in each, and bake at 350°F for ~{12%min}.
Fill @&(~1)cookies{} with @raspberry jam{1/3%cup}(100 g).