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".