Valentine’s Thumbprint Cookies
These are traditionally a Christmas cookie, but I decided to make them for Valentine’s day! I used a 3-inch heart cookie cutter as a mold. I also have tried these with and without the sesame seeds. Feel free to skip the egg white and sesame seed step for a simpler shortbread type cookie (both versions pictured). They turn out equally as good! If you are not a fan of sesame seeds, walnuts are great as well, just make sure they are finely ground.
Ingredients (Makes about 15 small cookies):
1 cup unsalted butter, room temperature
1/2 cup sugar
2 cups all-purpose flour
1 egg white, beaten
~1/4 cup toasted sesame seeds
~1/4 cup raspberry preserves (Apricot or strawberry would also be great)
Instructions:
Preheat oven to 400°F.
Beat together butter and sugar using a stand or hand mixer until well combined, light and fluffy.
Add flour. Mix well.
Shape the dough into small balls (or small hearts using a cookie cutter).
Roll each ball in the beaten egg white then in the toasted sesame seeds.
Placed on un-greased cookie sheet(s).
Flatten slightly then indent gently with your finger on each ball. If making hearts, indent on both sides of the heart.
Fill the indentation with a small amount of preserves.
Bake for 10-12 minutes until edges are golden.
Let cool for ~5-10 minutes before removing from the pan. Cool the rest of the way on a wire cooling rack.
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I am so excited for you to try this recipe! If you post a picture, please tag me @Rachel.Master.Kitchen and Hashtag #RachelMasterKitchen on instagram!
