Thumbprint cookies get a modern makeover for the new millennium. These have 3 different flavors of jam, making a generous offering to the person who likes to sample a little of everything. Chill balls before baking to better hold their shape.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
2000s Recipes + Menus
Trios
Makes about3 1/2 dozen cookies
- Active time:1 3/4 hr
- Start to finish:3 1/2 hr (includes chilling dough and cooling cookies)
December 2007
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1/2 lb) unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- About 2 tablespoons seedless raspberry jam
- About 2 tablespoons apricot preserves
- About 2 tablespoons strawberry preserves
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Special equipment:
a 1/2-inch-thick wooden spoon handle or dowel
Make dough:
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Whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.
Assemble and bake cookies:
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Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
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Roll 3 separate level teaspoons of dough each into a ball, then flatten each ball slightly (to 1 inch wide and less than 1/2 inch thick). Arrange them in a triangle on baking sheet with edges touching in center, then make a deep indentation in center of each round with wooden spoon handle. Make more cookies, arranging them 1 inch apart on baking sheets.
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Fill indentation in each cookie with about 1/8 teaspoon jam (each cookie should have 3 different fillings), avoiding any large pieces of fruit.
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Bake until cookies are baked through and golden-brown on edges, 15 to 20 minutes. Cool on baking sheets 5 minutes, then transfer to racks to cool completely.
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Bake more batches on cooled baking sheets lined with fresh parchment.
Cooks’ notes:
- Dough can be chilled up to 2 days.
- Cookies keep, layered between sheets of parchment, in an airtight container at room temperature 1 week.
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