Shortbread Style Thumbprint Cookies Made With Fresh Milled Flour
These Shortbread style Thumbprint Cookies made with fresh milled flour come together so quick and easily! Today, I made the with a small batch of Homemade Fresh Raspberry Jam. However, you can make these melt in your mouth cookies with any flavor jam or preserves you prefer!
Ingredients
Ingredients For The Raspberry Jam
- 1 pint Fresh Raspberries 170g 2 cups
- 1/4 cup honey 85g
- 1 TBSP lemon juice 14g
Ingredients For Cookie Dough
- 2&1/2 cups Fresh milled flour 300g I milled my AP Flour Blend 1/3 of hard white, soft white, and Kamut.
- 1 cup softened butter 227g 2 sticks
- 1/4 tsp salt If using salted butter, you can omit this
- 1/2 cup powdered sugar 58g You can add more to sprinkle after baking if desired.
- 1 TBSP lemon juice 14g For more intense lemon flavor, you can also use the zest.
Instructions
- Put raspberries, honey, and lemon juice in a saucepan.
- Heat to a boil, stirring to keep it from sticking to the bottom of the pan.
- Once it starts to boil, turn the heat down to a simmer.
- Simmer until it thickens (5-10 minutes), and when you pull a spatula or spoon through the jam, it should leave a clean trail and not fill back in with jam right away.
- Once thickened, pull the jam off the heat, and allow to cool to room temperature.
- Firstly, to make the cookie dough mill the flour. I like to use 1/3 of each soft white wheat, hard white wheat, and Khorasan Wheat (Kamut.)
- Then, in a stand mixer, put 1 cup of softened (not melted, not cold) butter in, and start to beat slowly.
- Once it appears soft, turn up the speed on the mixer, and keep beating the butter for at least 5 minutes. Make sure to scrape the sides as needed.
- Once the butter has lightened in color, and increased in volume, then you know it has fully creamed. It should look silky smooth at this point.
- Add salt, powdered sugar, and lemon juice (and zest if using) to the fully creamed butter, and mix until well combined.
- Then, add the flour to the mixture, and mix until combined.
- Cover dough, and let it sit in the fridge for 15 minutes.
- Line a baking sheet with parchment paper.
- Preheat oven to 350*F.
- After the dough has chilled, and the flour has had a chance to absorb the liquid, then decide what size cookies you want. For larger cookies (like mine in the photo & video) I did 2 TBSP cookie scoop, so I could make a double thumbprint to make a heart for Valentine's Day. (You can make them smaller for more traditional thumbprint cookies, and you will get more than this recipe calls for. Also, the baking time may be a couple minutes shorter.)
- Scoop cookie dough, and roll it in your hands to make a smooth dough ball. Place dough balls on the lined baking sheet about 2 inches apart from each other. (Also, if you want a sweeter cookie, you can roll these in granulated or turbinado sugar here.)
- Press down in the center of the cookie dough with a wet thumb, or back of a spoon to create a little well.
- Spoon the cooled jam into the wells.
- Bake cookies for about 15-18 minutes. They will start to brown on the edges.
- Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack. They can be easy to break before they cool completely.
- You can enjoy just like this, or dust with some more powdered sugar.
Video
Notes
You can make these cookies with just half hard wheat and half soft wheat (red or white varieties.)
You can sub spelt or Einkorn for the Kamut as well.
Also, you can make these with all soft white wheat, but you will need to increase the flour by 1/4 cup (30g.)
How To Store These Cookies- These cookies store wonderfully on the counter at room temperature for 2-3 days. I didn't even need to cover them. But, if you are wanting to store them for longer, let them cool completely, then place in a freezer bag. They will last in the freezer for up to 4 months. Let them sit at room temperature for 1 hour to thaw.