Creative Yom tov baking is a wonderful way to make the Yom Tov even more special for the children.
These Apple Thumbprint Cookies are not only adorable, but delicious too!! You can experiment with different color apples/jelly or even try this ideas with a honey cookie dough.
Apple Challah Rolls, Apple Pretzels, Apple and Honey Cookies are other fun and creative apple theme treats to make Rosh Hashanah special for your family and friends.
Check our Rosh Hashanah Amazon List for some cool apple theme treats, dishes and party favors to enhance your Yom Tov or to gift someone special.
You will need:
- Cookie Dough Recipe (see below)
- strawberry pastry filling or jelly
- Fiber 1
- green fondant for leaf (You can also use a piece of green taffy, sour belt….)
Photography by Chay Berger
This article originally appeared in Family First
Apple Thumbprint Cookies
Ingredients
- 1 cup (226g) unsalted butter softened to room temperature
- ⅓ cup (70g) sugar
- ⅓ cup (70g) light brown sugar tightly packed
- 1 large egg yolk
- ¾ tsp vanilla extract
- 2 ¼ cup (280g) all purpose flour
- 2 tsp corn starch
- ½ tsp salt
- ½ cup sugar for rolling
- ⅓ cup (105g) raspberry jelly
Instructions
- Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy.
- Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).
- Add egg yolk and vanilla extract and beat well.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined.
- Scoop cookie dough into 1 Tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough — this will help keep your thumbprints from cracking). Roll balls in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet. Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
- Transfer cookie dough to freezer and chill for 30 minutes.
- Preheat oven to 375F (190C).
- Place cookies (at least 2″ apart) on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.
- Place a teaspoon of jam in the center of each thumbprint.
- Add a piece of Fiber 1 to the top of the jam.
- Shape fondant into a small leaf and place it near the "stem".
