My mother, Pauline, made really nice thumbprint cookies, but
unfortunately I never wrote down her recipe, and so I was forced to go online to find one, so I could refresh my memory. I knew the ingredients, but unless you have
them in the right proportions, you won’t end up with that perfect
melt-in-your-mouth texture these iconic cookies are known for.

Above and beyond the buttery mouthfeel, we also want a cookie that
has perfectly smooth edges, with none of the dreaded cracks that give away a
subpar recipe. So, I did an image search, and came across a recipe that looked
very similar, and believe it or not, it was credited to a Great Grandma named “Mitzi.”
Since my last name is Mitzewich, that pretty much sealed the deal.

I usually have to adapt recipes I steal online, but with
these, I didn’t need to change a thing. They really were perfect,
as advertised. So, sincere thanks to Stacy from Wicked Good Kitchen,
and her Great Grandma, Mitzi.  My Mom
would’ve loved these, although she would’ve asked where the chopped walnuts
were, since she liked to add those to hers. Speaking of family, if you’re
entertaining some of yours during the holidays, these beautiful cookies would make a lovely addition to your dessert table, which is why I really do hope you give
them a try soon. Enjoy!

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Ingredients to make 20 to 24 Thumbprint Cookies:

1 stick (1/2 cup) soft unsalted butter

1/3 cup powdered sugar (not sifted)

1 large egg yolk

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1/4 teaspoon fine salt

1 1/4 cups all-purpose flour (5 ounces by weight)

1/2 cup fruit jam to fill centers

– 325 F. for 15 minutes

For the icing:

– Combine powdered sugar with a little milk or water, and
mix until you have a consistency that will hold its shape when piped.

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