The Ultimate Plastic Bag, Melt-in-Your-Mouth, Glazed Raspberry Thumbprint Cookies
Thumbprint cookies are as old as the hills, but like everything that was ever awesome, it comes around again, and we call it retro. But these aren't just any old thumbprint cookies, however. These are the ultimate in taste, texture, and flavor. You can fill them with so many different fillings that change up the look and taste, so you can have a different cookie every day of the month and still have more to try.
The Secret With These Cookies Is the Kind of Flour Used
Pastry flour and also rice flour are both much finer than what is called all-purpose flour. They help create the melt-in-your-mouth texture that you don't often find in different types of cookies. Depending on how much the combinations and the different quantities of flours are added to a recipe, will create crisp, soft, or different textures of cookies. The type of cookies you may want to be softer, like sugar cookies or chocolate chip cookies can be accomplished by a change of flour or even adjusting the baking time. Some cookies like these thumbprint cookies need to be cooked through so the texture is not doughy but still seem soft and nicely textured using these lighter flours rather than shortening the baking time.
Tips on How to Make Thumbprint Cookies in a Plastic Bag
- We are using a sturdy ziplock type bag to mix the ingredients together. It saves the necessity for space-consuming equipment in a small space like a dorm.
- If you can squish the ingredients together, there is no other baking skill needed except how to measure them and the ability to follow the recipe.
- Try buying your ingredients in bulk, so you only need to buy what you need for a recipe. It will cost you less that way, and it will take up way less room.
- Measuring the ingredients entails fluffing up the dry ingredients then spooning them into a measuring spoon or a measuring cup then leveling the surface with the back of a knife, allowing the excess to fall back into the container to use next time. Do not tap the measuring utensil or packing the ingredients in it. You will end up with a hard, dry cookie with which you may be disappointed.
- When the cookies come out of the toaster oven, leave them to cool completely before you move them or glaze them, otherwise the cookies may be too soft and will crumble and fall apart.
- Putting the jam into the cookies before they go in the oven will result in a gummier jam center. Putting the jam into the cookies about 7 minutes before they are baked through will result in a softer jam center. It is up to your personal preference.
- 1 1/2 cups pastry flour*
- 3 tablespoons rice flour
- 3 tablespoons berry sugar or white sugar**
- pinch salt
- 1 vanilla bean scraped OR
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract
- 1 butter softened butter, cubed
- 2–3 tablespoons seedless raspberry jam
- glaze ingredients to follow
* You can make a great substitute for pastry flour by putting two level teaspoons of cornstarch in the bottom of a one-cup measure and spooning all-purpose flour loosely to fill the cup. Level off with a knife. Then put one tablespoon cornstarch in the bottom of a half-cup measure and spoon all-purpose flour into the cup, leveling it off with the flat side of a knife.
** Berry sugar is a much finer granulated sugar but regular white sugar is fine because berry sugar is in a fairly large container that takes up a lot of room.
Equipment and Tools You Will Need
- a medium size heavy duty re-closable bag
- a tablespoon measure
- a teaspoon measure
- a cup dry measure
- a half cup dry measure
- a small sharp knife
- two small teaspoons
- parchment paper
- something round to make indents in your cookies
- a foil or metal cookie sheet that fits in your toaster oven
- a toaster oven
- Fold down the top of the re-closable bag so some of the ingredients don't get stuck in the closure.
- Put the pastry flour, rice flour, sugar, and salt into the bag. Add the scraped vanilla bean seeds or vanilla extract, the lemon extract and the cubed butter to the bag.
- Unfold the sides of the bag up so you can use the closure. Squeeze as much air as you can out of the bag and pinch the closure shut.
- Squish and squeeze everything together until it forms a smooth dough.
- Use a spoon or a 1-inch cookie scoop, place rounds of cookie dough about two inches apart on a parchment-lined cookie sheet.
- Put the cookie sheet in the fridge for about 15 minutes to firm up the dough a bit.
- Remove the cookie sheet from the fridge and use your clean hands to roll each cookie ball into a smoother one by rolling it 5 or 6 times in your hands. Do not roll them so much that they start to melt in your hands. All you want to do is get some of the rough spots off. The rest will fix themselves in the oven.
- Using the end of a wooden spoon, a chopstick, your finger or anything else round that you have to poke a hole about halfway into the center of the cookie ball. Put the cookies back in the fridge for about 30 minutes. You are doing this step, so your cookies don't melt into one big lump in the oven.
- Take the cookies out of the fridge and put the cookie sheet into your toaster oven and set it for 300 degrees F. Bake the cookies for between 10 and 15 minutes until the cookies are just starting to set but they aren't brown.
- Take the cookie sheet out of the oven and dent the holes again. Using two small teaspoons, scrape enough raspberry jam into the indent to fill it. Return the cookies to the oven for about 5 to 7 minutes until the jam has settled into the holes.
- Remove the cookies from the oven and refill the jam so it fills the holes if necessary. Let the cookies cool completely before applying the glaze.
- Mix the lemon juice and powdered sugar together until a somewhat runny glaze forms. You want it thin enough so you can squeeze it onto the cookies, and it holds its shape.
- Put the icing in one corner of a sandwich size re-closable bag. Carefully pinch the icing a little ways out of the corner and snip a small hole about the size of a pinhead from the corner.
- Keep the bag tilted until you are ready to glaze your first cookie or the glaze will run out of the hole where you don't want it to be. Gently squeeze the bag in a zigzag pattern over each cookie, letting the excess drip off onto the parchment paper.
- When the glaze is dry, remove the cookies from the parchment paper, store them in an airtight container and enjoy!
Add the Flours, Butter, Salt and Extracts to the Bag
Squish it together until it is a smooth dough that holds together into a ball.
Make 1-Inch Cookie Balls and Refrigerate Them for 15 Minutes
Roll the Cookie Balls in Your Hands Then Indent Them
Put the cookie sheet back in the fridge for about 30 minutes. This will set the cookies and prevent them from spreading too much in the oven.
Remove the cookies from the oven and set your toaster oven to 300 degrees F. But the cookies in the oven and bake them for between 10 and 15 minutes until they are set but not brown. Watch them closely as some toaster oven are an uneven temperature and can burn.
Indent the Cookies Again and Spoon in the Jam
This is the jam I Used
Refill the Hole With Jam up to the top of the Hole
- 4 teaspoons lemon juice
- 1 cup icing sugar or more to get the right consistency
- Mix the lemon juice and icing sugar together until smooth and it slowly runs off the spoon.
- Spoon the glaze into the corner of a sandwich-size re-closable bag.
- Squeeze the icing out of the corner by pinching it with your finger. Cut a pin head size hole in the corner of the bag.
- Keep the bag pinched or tilted upward so the icing doesn't run out until you are ready to ice your first cookie.
- Squeeze the bag gently so a small steady stream runs out of the bag while you move the bag in a zigzag pattern over each cookie.
- Let the glaze dry before storing them in an airtight container.
Mix the Glaze Ingredients Until They Slowly run off a Spoon
Spoon the Icing Into the Corner of a Re-closable Bag
Snip a Small Hole in the bag and Zigzag the Glaze Over the Cookies
If you like you can break off the glaze drips around the edge of the cookies to give them a more finished look.
It's Cookie Time!
Rate Out Raspberry Thumbprint Cookies
|Serving size: 1 cookie|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Carbohydrates 9 g||3%|
|Sugar 1 g|
|Protein 1 g||2%|
|Sodium 50 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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