Strawberry Thumbprint Cookie Recipe
Servings: 72 cookies
Calories: 75kcal
Ingredients
Base Dough
- ¾ cups butter softened
- ¼ cup vegetable shortening
- 1 ½ cups sugar
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 3.5 ounces instant vanilla pudding mix 1 box
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup strawberry jam
Instructions
- Preheat oven to 350 line a baking sheet with parchment paper.
- Cream together butter, shortening, and sugar with an electric mixer.
- Add in eggs, vanilla, and instant pudding mix. Continue mixing until thoroughly incorporated.
- In a separate bowl stir together flour, baking powder and salt.
- Add the flour mixture to the butter mixture a little at a time mixing between additions until all the flour is incorporated.
- Scoop out dough by the tablespoonful and shape into balls. Place on the prepared baking sheet about 2 inches apart, using your finger or the handle of a wooden spoon press into the center of each ball to create an indentation. Spoon jam into the center of each cookie.
- Bake for 12-15 minutes or until set and lightly golden brown around the edges.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely.
Notes
The base dough recipe makes about 6 dozen cookies. It can be split to create multiple variations with one batch of base dough.
Nutrition
Serving: 1cookie | Calories: 75kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 44mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 66IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.3mg