Citrus-strawberry thumbprint butter cookies! Now that is a mouth full! A delicious mouthful that is! During the winter (or should I say cookie season) when I was in high school, I was in the mood for a fruity cookie. I wanted a cookie that had a flaky dough with a jam center, but the thumbprint cookie that I typically bake during the holidays has a dense dough, is rolled in chopped pecans and has a frosting center (d0n’t worry! I’ll post that recipe in December!). Any ways… This flaky, fruity cookie is great for the spring or for the holidays – if tweaked.
When I originally made this recipe, I didn’t use any citrus zest. But for the spring, it adds a nice bright floral citrus flavor. I’m not a huge fan of adding citrus zests to baked goods, but the zest pairs nicely with the strawberry jam center.
My recommended tool for zesting is a microplane. You know that long tool that looks sort of like a cheese grater with a rubber ended handle? A helpful hint: When zesting citrus fruits, don’t zest in the same spot. Zest the entire surface of the fruit, unless you don’t need very much. If you zest in the same spot, you will have bitter zest and you will lose all of those fragrant oils.
Making the “thumbprints” in the partially cooked dough.
These cookies look like tasty little gems! It’s a good thing that they don’t cost as much as precious gems! What’s fun about these cookies is that you can be creative and change them up! Use different types of jams, use lime zest instead of orange and lemon, or use a lemon curd instead of jam.
Citrus-Strawberry Thumbprint Butter Cookies Recipe: Makes 28 – 35 Cookies
1 C. Butter (2 Sticks Softened)
1/2 C. Powdered Sugar
2 C. All-Purpose Flour
1/4 tsp. Salt
1 tsp. Vanilla Extract
1 Orange Zested (Divided) (Optional)
1/2 Lemon Zested (Divided) (Optional)
1 Jar Strawberry Jam
Preheat the oven to 400.
1. Cream the softened butter until fluffy. Add a 1/2 cup of powdered sugar and blend on medium-low speed for 3 to 5 minutes.
2. Add flour, salt and vanilla and combine. Add half the zest of one orange and half the zest of half of a lemon. Beat the dough on medium. You will know it’s ready when it comes together and forms a smooth cookie dough. Let dough chill for 30 minutes.
3. On a baking sheet lined with parchment paper, scoop and roll dough into a 1/2 inch ball. (I use a mini ice cream scoop to measure each ball of dough). DO NOT flatten dough balls before placing in the oven!
5. Bake the dough balls for 5 minutes. Take the cookie sheet out of the oven and make wells in each cookie and fill with jam. (Be sure to not over fill cookies, to avoid spill over). Place back in the oven for 7-9 minutes or until bottom edges start to brown.
6. Let cool and garnish with the remaining orange and lemon zests.
I hope you enjoy! Let me know if you used other flavor combinations!!