Thumbprint Cookies
Three years ago, I published a video on thumbprint cookies (https://youtu.be/rY3BQQolffg) with my homemade strawberry jam. This time around, I made them slightly bigger at 20 g instead of 15 g before. I made a small batch of pure strawberry jam just with powdered allulose, lemon juice and thickened with xanthan gum. Since I have a jar of lemon curd in my fridge, I decided to use that as well and it turned out so yummy. In the video, I tried putting a piece of dark chocolate into the hole and though it did not melt completely but it tasted good. If you wish to try that, just cut the chocolate into smaller pieces. Peanut butter would make a nice filling, too. These thumbprint cookies are easy to make especially for this coming festive season. They are crispy on the outside, soft at the center, buttery and delicious.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 320F or 160C.
3. In a bowl, whisk the butter and sweetener until pale in color.
4. Add the egg yolk, vanilla extract and whisk to combine.
5. Add the flour, salt and mix with a spatula until a crumbly dough is formed.
6. Shape the dough into a ball.
7. Portion the dough into 20 g each so you will get 15 cookies. For the coconut flour version, you will get 9 cookies only as the dough is smaller. Of course, you can make the cookies smaller around 15 g each then you will get more cookies.
8. Roll the dough into balls, flatten slightly then make an indentation with your thumb or the back of a small measuring spoon. It's normal to get cracks and instead of trying to smoothen them, I just left them as they are so they get a rustic look.
9. Fill the hole with your choice of jam. The jam will not overflow during baking.
10. Bake for about 12 to 15 minutes depending on whether you prefer a softer or crispier texture. I baked them for 15 minutes and the outside is crispy while the inside is soft.
11. Cool completely on a wire rack. The cookies will firm up once cooled.
12. Store in an airtight container. These cookies can be kept at room temperature for up to a week provided you have a cool and dry climate. Otherwise, it's better to refrigerate earlier as the cookies are soft and moist. They are firmer and crispier when chilled and tastes great. They can also be frozen.
13. The dough can be frozen and baked at any time.
[Total Servings = 15]
Nutrition info per serving (Almond flour version without filling)
Total Carb = 1.8 g
Dietary Fiber = 0.9 g
Net Carb = 0.9 g
Calories = 98
Total Fat = 9.1 g
Protein = 2.6 g
[Total Servings = 9]
Nutrition info per serving (Coconut flour version without filling)
Total Carb = 0.4 g
Dietary Fiber = 0.2 g
Net Carb = 0.2 g
Calories = 53
Total Fat = 5.3 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
